Tomato White Bean Stew
A creamy, hearty vegan stew made with white beans, cherry tomatoes, and greens, ready in just 25 minutes.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Vegetarian
Ingredients
Scale
1 small yellow onion (sliced)
8 oz. cherry tomatoes (halved)
4 garlic cloves (minced)
¼ cup sun-dried tomatoes (chopped)
1 tablespoon tomato paste
1 15 oz can cannellini beans (drained and rinsed)
1¼ cup vegetable broth
1 tablespoon arrowroot starch (or tapioca/cornstarch)
2 cups baby greens (arugula or spinach)
¼ cup vegan cream cheese (or coconut/cashew cream)
Salt and pepper to taste
1 small lemon (juiced)
¼ cup fresh basil (sliced, for garnish)
Instructions
- In a medium saucepan over medium heat, add 1 tbsp oil. Sauté onion for 3 mins.
- Add cherry tomatoes and cook for 5 mins until softened.
- Add garlic, sun-dried tomatoes, and tomato paste. Cook for 1 minute, stirring.
- Whisk starch with a splash of broth, then mix into remaining broth.
- Pour broth into pan, add beans. Simmer for 5 mins until thickened.
- Stir in vegan cream cheese until melted.
- Mix in greens until wilted (1 min). Remove from heat, stir in lemon juice. Season. Garnish with basil.
Notes
- Use low-sodium broth and beans to control salt.
- Starch must be mixed with cool liquid first to prevent clumps.
- Do not freeze; best eaten fresh or refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 316 kcal
- Sugar: 15 g
- Sodium: 1091 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 14 g
- Protein: 15 g
- Cholesterol: 0 mg
Find it online: https://cleanvegankitchen.com/tomato-white-bean-stew/