Creamy Tomato White Bean Stew (Print)
A comforting dairy-free stew with white beans, cherry tomatoes and fresh greens that comes together in just 25 minutes.
# Ingredients:
→ Base Ingredients
01 -
1 small yellow onion, sliced
02 -
8 oz. cherry tomatoes, halved
03 -
4 garlic cloves, minced
04 -
¼ cup sun-dried tomatoes, chopped
05 -
1 tablespoon tomato paste
06 -
1 (15 oz) can cannelini beans, drained and rinsed
07 -
1¼ cup vegetable broth
08 -
1 tablespoon arrowroot starch, tapioca starch, or cornstarch
→ Finishing Ingredients
09 -
2 cups baby greens (arugula or spinach)
10 -
¼ cup vegan cream cheese
11 -
Salt and pepper, to taste
12 -
Juice of 1 small lemon
13 -
¼ cup fresh basil, sliced, for garnish
# Directions:
01 -
In a medium saucepan over medium heat, add 1 tablespoon avocado or olive oil. Add the onion, and sauté for 3 minutes. Add the cherry tomatoes and cook for another 5 minutes or until softened, stirring frequently.
02 -
Add the garlic, sun-dried tomatoes, and tomato paste. Cook, stirring constantly, for one minute, or until fragrant and the tomato paste has darkened in color.
03 -
In a separate small bowl, whisk the arrowroot starch with a splash of broth, then mix that into the rest of the vegetable broth. Pour the broth into the pan and add the beans. Cook for 5 minutes at a low simmer, until slightly thickened and warmed through.
04 -
Stir in the cream cheese until completely melted into the stew. Mix in the greens and cook until wilted, about 1 minute, then mix in the lemon juice. Season with salt and pepper to taste. Top with sliced fresh basil.
05 -
Enjoy over rice, quinoa, greens, with toast, or all on its own.
# Notes:
01 -
This stew will stay good in an airtight container in the refrigerator for about 4 days.
02 -
To reheat: add the stew to a pan over the stove on low-medium heat, stirring frequently until warmed through. If needed, add a splash of water or broth while reheating.