Creamy Tomato White Bean Stew

Creamy Tomato White Bean Stew

Vegan cream cheese can be replaced with coconut cream or cashew cream as noted. Thickening options: arrowroot, tapioca, or cornstarch all work. Mix with a splash of broth before adding. Greens are flexible: baby spinach or baby arugula wilt in ~1 minute. Beans: any white beans (cannellini, navy, great northern) can be used. Serving ideas: great over rice, quinoa, or greens, or with crusty bread/toast. Season to taste with salt and pepper and finish with fresh basil and lemon juice for brightness. Storage: Refrigerate in an airtight container for 3–4 days. Reheat gently on the stovetop, adding a splash of broth if needed. Freezing is possible for up to 2–3 months; stir well after thawing as the creamy component may separate slightly.

Time: Prep: 5 mins, Cook: 20 mins, Total: 25 mins

Servings: 2

Ingredients

  • 1 tablespoon avocado oil or olive oil
  • 1 small yellow onion, sliced
  • 8 ounces cherry tomatoes, halved
  • 4 garlic cloves, minced
  • 0.25 cup sun-dried tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1.25 cups vegetable broth
  • 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
  • 2 cups baby greens (such as baby arugula or spinach)
  • 0.25 cup vegan cream cheese (or replace with coconut cream or cashew cream)
  • Salt and pepper, to taste
  • 1 small lemon, juiced
  • 0.25 cup fresh basil, sliced, for garnish

Instructions

  1. 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.
  2. 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.
  3. In a separate small bowl, whisk the arrowroot starch with a splash of broth, then mix that into the rest of the vegetable broth.
  4. Pour the broth into the pan and add the beans. Cook for 5 minutes at a low simmer, until slightly thickened and warmed through.
  5. 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.
  6. Enjoy over rice, quinoa, greens, with toast, or all on its own.

Original recipe source