I have a real love for white beans. They are one of my favorite groups of plant based proteins, and they pair well in so many delicious recipes.
Whether I toss them into a herby pasta salad or a quick weeknight soup, they always bring a creamy, satisfying texture to the bowl. That is exactly why this creamy tomato white bean stew has become a staple in my kitchen.
This one pan meal is ready in just 25 minutes, which makes it perfect for busy weeknights when you want something warm and nourishing without spending an hour at the stove.
It is vegan, gluten free, and nut free, so it works well for almost everyone at the table. What I love most is how filling it is.
The white beans bring plenty of plant protein, and the combination of garlic, tomato, and basil creates a flavor that feels like a big cozy hug in a bowl.
White beans are a type of legume classified by their similar color and generally mild, buttery flavor. There are several varieties you can choose from, and each one brings something a little different to the stew:
Cannellini beans: These are my recommended choice. They have a creamy texture and hold their shape beautifully during cooking.
Great Northern beans: Medium sized with a delicate flavor that blends right into the stew.
Navy beans: Small and mild, these work well if you want a softer texture.
Butter beans: Creamy and white with a buttery texture that lives up to the name.
Garbanzo beans (chickpeas): A firmer alternative if you prefer a bit more bite.
All of these are available canned, which makes the recipe incredibly simple. You can also find specialty beans like Royal Corona beans from Rancho Gordo, which are giant and creamy, but those are not as widely available in cans.
For this recipe, I used canned cannellini beans, and they worked perfectly. This stew is adapted from a recipe I first discovered on Bakerita, one of my favorite spots for vegan cooking inspiration.
With 316 calories per serving (half the recipe), this stew is both light and satisfying. Each serving gives you 15 grams of protein and 14 grams of fiber, making it a meal you can feel good about any day of the week.
One of the things I appreciate about this stew is that the ingredients are mostly pantry staples. You probably already have most of them on hand. Here is what you will need:
1 small yellow onion, sliced: You can also use a white onion or two shallots if that is what you have.
8 oz. cherry tomatoes, halved: One large chopped heirloom tomato will also work, but I prefer the bite of each cherry tomato.
4 garlic cloves, minced: Fresh garlic is best, but frozen garlic cubes are acceptable in a pinch.
1/4 cup sun dried tomatoes, chopped: I prefer dry sun dried tomatoes over those packed in oil for this recipe.
1 tablespoon tomato paste: This adds depth and umami to the stew.
1 (15 oz.) can cannellini beans, drained and rinsed: Or other white beans of your choice.
1 1/4 cups vegetable broth: Low sodium broth is recommended so you can control the salt level.
1 tablespoon arrowroot starch: Tapioca starch or cornstarch work just as well for thickening.
2 cups baby greens: Baby arugula or spinach are my favorite choices.
1/4 cup vegan cream cheese (optional): You can also replace this with coconut cream or cashew cream.
Salt and pepper, to taste.
1 small lemon, juiced: This brightens the whole dish.
1/4 cup fresh basil, sliced, to garnish.
Tip: Using low sodium vegetable broth gives you full control over the saltiness of the stew. You can always add more salt at the end, but you cannot take it out.
I always keep a few cans of cannellini beans in my pantry for exactly this kind of meal. When the fresh tomatoes are looking good at the farmers market, I stock up, and this stew is one of the first things I make with them.
The dry sun dried tomatoes are worth seeking out because they add a concentrated sweetness that oil packed ones cannot quite match.
How to make easy white bean stew
Does it get better than a gluten free and plant based lunch recipe that you can make in one pan in just 25 minutes? I do not think so. Here is how to bring this stew together, step by step.
Step 1: Saute the onion and cherry tomatoes. In a medium saucepan over medium heat, add 1 tablespoon of avocado or olive oil. Add the sliced onion and saute for 3 minutes. Add the halved cherry tomatoes and cook for another 5 minutes or so, until they soften, stirring frequently.
Step 2: Add the aromatics. Add the minced garlic, chopped sun dried tomatoes, and tomato paste. Cook, stirring constantly, for one minute, or until the mixture is fragrant and the tomato paste has darkened in color. This is where the deep, rich flavor starts to build.
Step 3: Prepare the thickening mixture. In a separate small bowl, whisk the arrowroot starch with a splash of vegetable broth until smooth. Then mix that into the rest of the vegetable broth until well combined.
Step 4: Simmer the stew. Pour the broth mixture into the pan and add the drained and rinsed beans. Cook for 5 minutes at a low simmer, until the stew is slightly thickened and warmed through.
Step 5: Finish and season. Stir in the vegan cream cheese and stir until it melts into the stew. Mix in the baby greens and cook until wilted, about 1 minute. Stir in the lemon juice, and add salt and pepper to taste. Top with fresh basil.
Step 6: Serve and enjoy. Serve over rice, quinoa, greens, with toast, or all on its own. The stew is delicious any way you choose to enjoy it.
One of my favorite things about this recipe is that it all happens in one pan. Less cleanup means more time to relax after dinner, which is always a win in my book.
The total cook time comes to about 20 minutes on the stove, with just 5 minutes of prep. That 25 minute total is what makes this stew such a reliable choice for lunches and busy dinners alike. I have tested it on plenty of evenings when I was short on time but still wanted something homemade and nourishing.
How to serve
My favorite way to serve this plant based tomato white bean stew is exactly how you see it pictured: scooped up with crusty bread. There is something so comforting about tearing off a piece of warm bread and dipping it into the creamy tomato broth. It is such a delicious vegan comfort food recipe.
If you want to keep it gluten free, you can serve it with homemade gluten free bread or gluten free flatbreads. Roasted garlic rosemary sourdough rolls are another wonderful option if you are not strictly gluten free. The bread soaks up all that flavorful broth, and every bite feels like a treat.
Here are some other serving ideas I have tried and loved:
Over rice: A simple bowl of white or brown rice makes the stew feel like a hearty bowl of comfort.
Over quinoa: Quinoa adds extra protein and a nice nutty flavor that pairs well with the tomatoes.
Over greens: If you want to keep it light, serve the stew over a bed of fresh greens or cooked spinach.
With toast: A thick slice of toasted bread on the side is perfect for dipping.
For garnishes, I like to add a little extra fresh basil on top, a drizzle of good olive oil, or even a swirl of pesto. These small touches make the stew look beautiful and add an extra layer of flavor that takes it from a simple lunch to something special.
How to store leftovers
One of the best things about this stew is that it stores beautifully. These vegan tomato white beans will stay good in an airtight container in the refrigerator for about 4 days. I love making a batch at the beginning of the week and enjoying it for quick lunches over the next few days.
To reheat, add the bean stew to a pan over the stove on low to medium heat and stir frequently until the beans are warm.
If the stew has thickened up too much in the fridge, you can add a splash of water or vegetable broth to loosen it up. I do not recommend microwaving it, as the texture is better when reheated gently on the stove.
Here are a few storage tips I have picked up from making this recipe regularly:
Let it cool first: Before putting the stew in the container, let it cool to room temperature. This helps prevent condensation from making it too watery.
Use glass containers: Glass airtight containers keep the stew fresher than plastic and do not absorb odors.
Add greens fresh: If you know you will have leftovers, you can hold back some of the baby greens and add them fresh when you reheat. This keeps them from getting too wilted.
This stew is the kind of recipe that tastes even better the next day, as the flavors have time to meld together in the fridge. It is one of those meals that makes weekday lunches something to look forward to.
