Intro to the Article
If you’re craving something cozy, hearty, and deeply satisfying, this Creamy Tomato White Bean Stew might just become your new favorite one-pot wonder. Made in under 30 minutes, this plant-based stew blends tender white beans, juicy cherry tomatoes, and fresh baby greens in a rich, creamy tomato base. Whether you’re vegan, dairy-free, or just trying to cook more meals at home, this dish delivers big flavor with minimal fuss. Perfect for chilly evenings, lazy Sundays, or quick weeknight meals, it’s one of those recipes that tastes like it simmered all day—even though it didn’t.
A Bowl Full of Meaning and Memory
There’s something about tomato-based stews that instantly brings warmth to the table—both literally and emotionally. The first time I made this Creamy Tomato White Bean Stew, it was a quiet Sunday afternoon after a whirlwind week. The kind of day that practically begs for something soul-soothing. I had a handful of pantry staples, some wilting spinach, and a craving for something that felt like a hug in a bowl.
White beans are my go-to for comfort food. They’re soft, hearty, and bring a satisfying creaminess that makes every spoonful feel like more than just dinner—it feels like nourishment. Add in the sweet acidity of cherry tomatoes and the earthy depth of sun-dried tomatoes, and you’re building flavor without even trying. Then there’s the moment when the vegan cream cheese melts into the stew—transforming everything into a rich, silky base that’s far more decadent than the ingredient list would have you believe.
What I love most about this dish is its adaptability. Whether you enjoy it over rice, spooned into a bowl with crusty bread, or just on its own, it always feels right. And if you’re someone who meal preps? It keeps like a dream. The flavors deepen overnight, making leftovers even better the next day.
But maybe the best part? That squeeze of lemon at the end. It’s a small step, but it wakes up every ingredient, turning an already delicious stew into something truly crave-worthy.
This Creamy Tomato White Bean Stew isn’t just a recipe—it’s a reminder that food doesn’t need to be complicated to be meaningful. It just needs to be real, comforting, and made with love.
Why This Creamy Tomato White Bean Stew Is a Plant-Based Powerhouse (300 words)
Packed With Protein and Nutrients
It’s easy to think of comfort food as indulgent or heavy, but this Creamy Tomato White Bean Stew offers both comfort and nutrition in one bowl. White beans—whether you go with cannellini, great northern, or navy—are protein-packed little wonders. Each serving of this stew delivers around 12 grams of plant-based protein, making it satisfying enough to stand on its own for lunch or dinner.
Beans also bring complex carbs and fiber to the table, which help stabilize blood sugar levels and keep you full longer. Pair that with the anti-inflammatory benefits of garlic and tomatoes, and you’re looking at a dish that supports gut health, immune function, and energy—without needing a single supplement.
The baby greens you stir in at the end (spinach, arugula, or even kale) wilt down beautifully while adding a hit of vitamins A, C, and K. These leafy greens boost iron intake and round out the stew with freshness and color. Plus, that bright finish from fresh lemon juice not only lifts the flavor but also helps with iron absorption—an often-overlooked trick in plant-based cooking.
Whole Ingredients with Big Flavor
This recipe relies on pantry staples, but don’t be fooled by the simplicity. The combination of sun-dried tomatoes and tomato paste adds deep umami richness, creating layers of savory flavor in just minutes. The vegan cream cheese (or your choice of coconut or cashew cream) melts into the broth and makes the stew luxuriously thick—without any dairy or flour.
Even better, this entire stew comes together in just one pot and about 25 minutes, making it perfect for weeknights when you’re short on time but still want something nourishing and delicious. It’s proof that easy, affordable meals can still taste and feel incredible.
Creamy Tomato White Bean Stew
Ingredients
- 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 cannelini beans, or other white beans of choice, drained and rinsed
- 1¼ cup vegetable broth
- 1 tablespoon arrowroot starch tapioca starch, or cornstarch
- 2 cups baby greens like baby arugula or spinach
- ¼ cup vegan cream cheese you can also replace with coconut cream or cashew cream
- Salt and pepper to taste
- 1 small lemon juiced
- ¼ cup fresh basil sliced, to garnish
Instructions
- In a medium saucepan over medium heat, add 1 tablespoon avocado or olive oil. Add the onion, and saute for 3 minutes. Add the cherry tomatoes and cook for another 5 minutes or so, until softened, stirring frequently.
- Add the garlic, sun-dried tomatoes, and tomato paste, and cook, stirring constantly, for one minute, or until fragrant and the tomato paste has darkened in color.
- 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.
- Stir in the cream cheese and stir until it’s melted into the stew. Mix in the greens and cook until wilted, about 1 minute, and then mix in the lemon juice. Add salt and pepper to taste. Top with basil.
- Enjoy over rice, quinoa, greens, with toast, or all on its own.
Notes
Serves 2
Amount Per Serving
Calories 287
% Daily Value*
Total Fat 5.7g 7%
Cholesterol 0mg 0%
Sodium 300.1mg 13%
Total Carbohydrate 53.1g 19%
Sugars 16.9g
Protein 12.5g 25%
Vitamin A23%Vitamin C69%
How to Make Creamy Tomato White Bean Stew in Just One Pot
Step-by-Step: From Pantry to Plate
The beauty of this Creamy Tomato White Bean Stew is how it turns a handful of ingredients into something deeply flavorful with very little effort. Start by heating a tablespoon of olive or avocado oil in a medium saucepan over medium heat. Add sliced onion and cook for about 3 minutes, until it starts to soften.
Next, toss in your halved cherry tomatoes. Let them cook for another 5 minutes or so, stirring often, until they begin to collapse and release their juices. The pan should smell sweet and savory at this point.
Now it’s time to layer in flavor—add minced garlic, chopped sun-dried tomatoes, and tomato paste. Stir constantly for one minute until everything becomes fragrant and the tomato paste deepens in color. This quick step adds an extra boost of richness.
In a small bowl, whisk the arrowroot starch (or cornstarch or tapioca) with a splash of the vegetable broth until smooth. Pour the rest of the broth into the pot, along with the thickened starch mixture and your drained white beans. Let everything simmer gently for 5 minutes. The stew will start to thicken into a silky, rich texture.
Finally, stir in your vegan cream cheese until it fully melts into the stew. Add the greens and cook just until they wilt, about one minute. Finish with a squeeze of lemon juice, salt, and black pepper to taste.
Serving Suggestions That Satisfy
You can serve this stew in so many ways. Spoon it over fluffy white rice or nutty quinoa, ladle it into bowls with sourdough toast on the side, or pour it over wilted greens for a lighter option. However you enjoy it, it’s a warm, creamy dish that always hits the spot—without needing anything fancy.
Storing, Reheating, and Tasty Variations
Leftovers That Taste Even Better Tomorrow
One of the best parts of this Creamy Tomato White Bean Stew is how beautifully it stores. The flavors only deepen as it sits, making tomorrow’s bowl even more delicious. Let the stew cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days without losing any of its charm.
To reheat, add the stew to a saucepan over low to medium heat. Stir often and, if it’s looking a bit thick, pour in a splash of water or extra broth to loosen it back up. Within minutes, it’ll be warm, creamy, and just as comforting as when you first made it.
This stew also makes a fantastic meal prep option. Portion it into containers with rice or quinoa for easy, ready-to-go lunches that’ll keep you full and energized all afternoon.
Easy Ingredient Swaps & Variations
This recipe is naturally vegan and gluten-free, but it’s also flexible depending on what you have on hand. No cannellini beans? Great northern or navy beans work well too. You could even try chickpeas for a slightly different texture.
If you don’t have vegan cream cheese, coconut cream or cashew cream are excellent swaps—just make sure whatever you use is thick enough to deliver that creamy texture. For a spicy twist, try adding a pinch of red pepper flakes or a splash of hot sauce when you stir in the greens.
You can also bulk it up with roasted vegetables like zucchini or sweet potatoes, or add cooked pasta shells to turn it into a creamy tomato-bean noodle stew. It’s the kind of recipe that invites creativity while still delivering a satisfying result every time.
FAQs About Creamy Tomato White Bean Stew
1. Can I use dried white beans instead of canned?
Yes, you can use dried beans, but they need to be cooked beforehand. Soak them overnight and boil until tender. One 15-ounce can of beans is roughly 1½ cups of cooked beans.
2. What’s a good substitute for vegan cream cheese?
If you don’t have vegan cream cheese, use canned coconut cream or homemade cashew cream. Both offer a thick, rich texture and mild flavor that blends well with the tomato base.
3. Can I freeze this stew?
This stew isn’t ideal for freezing due to the creamy base, which can separate upon thawing. If you do freeze it, stir thoroughly when reheating and expect some texture change.
4. How can I make this stew spicier?
Add crushed red pepper flakes, a pinch of cayenne, or your favorite hot sauce when sautéing the garlic and tomato paste. You can also toss in diced jalapeño for extra kick.
Conclusion: Comfort in a Single Spoonful
This Creamy Tomato White Bean Stew is proof that simple ingredients can create extraordinary meals. It’s rich without being heavy, easy to prepare, and endlessly flexible for whatever you’ve got in the pantry. Whether you’re cooking for yourself, your family, or batch prepping for the week ahead, this stew is a wholesome, cozy option you’ll turn to again and again. With bold tomato flavor, creamy texture, and nourishing plant-based ingredients—it’s a bowl full of comfort you’ll crave all year long.
