Creamy Tomato White Bean Stew

This Creamy Tomato White Bean Stew has become my go-to comfort meal when I need something nourishing yet simple. The combination of sweet cherry tomatoes and creamy white beans creates a luxurious texture that feels indulgent while being completely plant-based.

I first created this stew during a particularly busy week when I needed something quick yet satisfying. What started as a pantry cleanout has now become a weekly staple that even my non-vegan friends request the recipe for after trying it.

Ingredients

• Cannellini beans provide the perfect creamy texture and absorb all the beautiful tomato flavors
• Cherry tomatoes offer natural sweetness and create the base of our stew
• Sun-dried tomatoes add intense umami depth that makes this dish taste like it simmered for hours
• Vegan cream cheese creates the luxurious creamy texture without any dairy
• Baby greens like arugula or spinach wilt perfectly into the stew adding nutrition and color
• Fresh basil brightens everything with its aromatic finish
• Lemon juice balances the richness with necessary acidity
• Arrowroot starch thickens the stew to the perfect consistency without any graininess

How To Make Creamy Tomato White Bean Stew

Sauté the aromatics

Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add sliced yellow onion and cook for 3 minutes until they begin to soften and become translucent. Add halved cherry tomatoes and continue cooking for about 5 minutes until they begin to break down and release their juices. Stir frequently to prevent sticking.

Build the flavor base

Add minced garlic, chopped sun-dried tomatoes, and tomato paste to the pan. Cook while stirring constantly for one full minute. This step is crucial as it allows the tomato paste to caramelize slightly which develops a deeper flavor profile and removes any raw tomato taste.

Create the broth mixture

In a separate small bowl, whisk arrowroot starch with just enough vegetable broth to create a smooth slurry without lumps. This technique prevents clumping when you add the thickener to the hot liquid. Mix this slurry into the remaining vegetable broth.

Simmer and thicken

Pour the broth mixture into the saucepan and add the drained and rinsed white beans. Allow everything to gently simmer for 5 minutes, stirring occasionally. The stew will begin to thicken as the arrowroot activates in the hot liquid, creating a silky texture.

Add creaminess and finish

Stir in the vegan cream cheese until completely melted and incorporated throughout the stew. Add your baby greens and cook just until wilted, about 1 minute. Finish with fresh lemon juice which brightens all the flavors. Season with salt and pepper to taste, then top with sliced fresh basil just before serving.

The sun-dried tomatoes are truly the secret star of this recipe. I discovered their importance accidentally when I was low on fresh tomatoes one day and added some from my pantry. The intensity they bring transforms this from a simple soup into something that tastes like it simmered all day. My partner now requests this meal specifically when the weather turns cool.

Make It Your Own

This stew welcomes adaptations based on what you have on hand. Try chickpeas instead of white beans for a different texture, or add diced carrots and celery with the onions for extra vegetable goodness. For a spicy kick, add red pepper flakes when sautéing the aromatics. The recipe is incredibly forgiving and welcomes creativity.

Serving Suggestions

While this stew is substantial enough to enjoy on its own, serving it over a grain creates a complete meal. Try it over brown rice, quinoa, or farro for added texture and nutrition. For a lighter option, serve with a slice of crusty sourdough bread for dipping. I particularly love serving this stew in wide, shallow bowls that allow the beautiful colors to shine and provide enough surface area for plenty of fresh basil garnish.

Storage Tips

This stew actually improves with time as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. The stew will thicken considerably when chilled, so when reheating on the stovetop, add a splash of vegetable broth or water to reach your desired consistency. Gentle heating over medium-low heat while stirring frequently will prevent the cream from separating.

The Perfect Weeknight Meal

What makes this recipe truly special is how it delivers complex flavors with minimal effort. The combination of three tomato elements creates layers of flavor that would normally require hours of simmering. Perfect for busy weeknights, this stew comes together in less than 30 minutes but tastes like it took all day. The leftovers make excellent lunch the next day, saving you even more time.

Recipe FAQs

→ What can I substitute for vegan cream cheese?

You can easily substitute vegan cream cheese with coconut cream or homemade cashew cream. Both alternatives will maintain the creamy texture and richness of the stew while providing slightly different flavor profiles.

→ How long does this stew keep in the refrigerator?

The stew keeps well in an airtight container in the refrigerator for up to 4 days. For reheating, warm it gently on the stovetop over medium-low heat, adding a splash of vegetable broth if needed to restore the creamy consistency.

→ Can I use different types of beans?

Yes! While cannellini beans work beautifully for their creamy texture, you can substitute other white beans like great northern, navy, or butter beans. Each variety will provide a slightly different texture but will work well in this stew.

→ What are the best serving suggestions for this stew?

This versatile stew pairs wonderfully with crusty bread, over cooked rice or quinoa, or atop a bed of extra greens for added nutrition. For a complete meal, consider adding a simple side salad with a light vinaigrette dressing.

→ Can I freeze this stew?

Yes, this stew freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop, adding extra liquid if needed.

→ What can I use instead of arrowroot starch?

As noted in the ingredients, you can substitute arrowroot starch with equal amounts of tapioca starch or cornstarch. All three options will thicken the stew effectively, though cornstarch is typically the most widely available in standard grocery stores.