2 Creamy Tomato White Bean Stew Recipes: Italian Vegan Roundup

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This creamy tomato white bean stew is one of my favorite easy meals for busy evenings. It feels rich and comforting, but the ingredient list is simple and plant based. You only need one pan and about 25 minutes, and the result is a nourishing lunch or dinner that happens to be vegan, gluten free, dairy free, and nut free.

These are the ingredients I reach for:

• 1 small yellow onion, sliced
• 8 oz. cherry tomatoes, halved
• 4 garlic cloves, minced
• 1/4 cup sun dried tomatoes, chopped
• 1 tablespoon tomato paste
• 1 15 oz can cannellini beans, drained and rinsed
• 1 1/4 cups vegetable broth
• 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
• 2 cups baby greens, such as baby arugula or spinach
• 1/4 cup vegan cream cheese, or coconut cream or cashew cream
• 1 small lemon, juiced
• 1/4 cup fresh basil, sliced, for garnish
• Salt and pepper, to taste

For sautéing, I use 1 tablespoon avocado oil or olive oil. If you use oil packed sun dried tomatoes, drain them well and pat them dry before chopping. I prefer the dry type because it keeps the stew bright and prevents extra oil from weighing down the sauce.

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White beans are the hearty center of this recipe. I usually use canned cannellini beans because they are creamy, large, and hold their shape beautifully. Great Northern beans, navy beans, or butter beans also work well. The tomatoes, lemon, and basil bring that Italian inspired flavor, while the vegan cream cheese creates a silky finish without any dairy.

This is the first of my two favorite ways to serve the stew: as a thick, creamy bowl straight from the pan. The second way is coming up in the serving section, and it makes the same recipe feel completely different.

Zubereitung

This recipe comes together in six simple steps. The prep takes about 5 minutes, and the cook time is 20 minutes, so the total is 25 minutes. It makes 2 servings, which is perfect for a quick dinner for two or lunch the next day.

1. Warm 1 tablespoon avocado oil or olive oil in a medium saucepan over medium heat. Add the sliced onion and sauté for 3 minutes. Add the halved cherry tomatoes and cook for another 5 minutes, stirring frequently, until the tomatoes soften and release their juices.
2. Add the minced garlic, chopped sun dried tomatoes, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly in color.
3. In a small bowl, whisk the arrowroot starch with a splash of the vegetable broth until smooth. Then stir that mixture into the remaining broth.
4. Pour the broth mixture into the pan and add the drained and rinsed cannellini beans. Cook for 5 minutes at a low simmer, until the stew is slightly thickened and warmed through.
5. Stir in the vegan cream cheese and keep stirring until it melts into the stew. Add the baby greens and cook for about 1 minute, just until wilted. Squeeze in the lemon juice, then season with salt and pepper to taste.
6. Top with fresh basil and enjoy over rice, quinoa, greens, toast, or all on its own.

I like to chop the onion and tomatoes before I turn on the stove. That way everything moves quickly and the pan stays hot. Keep the heat at medium while the onion and tomatoes cook, then lower it for the simmer so the beans warm gently without breaking down.

A quick slurry keeps the texture silky. Whisking the starch into a splash of broth first prevents clumps, so the stew thickens evenly.

Tipps und nützliche Informationen

This stew is forgiving, but a few small details make it taste even better.

Use any white bean you have on hand. Cannellini beans are large, creamy, and hold their shape well. Great Northern beans are medium sized with a mild flavor.

Navy beans are smaller and smooth, while butter beans have a soft, buttery texture. If you want something firmer, try drained canned garbanzo beans. Royal Corona beans are extra creamy, but they are a specialty item and usually not sold canned.

For the creamiest texture, choose a vegan cream cheese you truly enjoy. Coconut cream or cashew cream are great swaps, but they will change the flavor slightly. Add the greens at the end so they stay bright and tender. Baby spinach, baby kale, or arugula all work nicely. Arugula gives a peppery note that balances the creamy sauce.

Do not skip the lemon juice. It brightens the rich tomato base and keeps the stew from tasting flat. Fresh basil is best added right before serving, but a little dried basil can work if that is all you have.

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm the stew in a saucepan over low to medium heat and stir frequently. If it thickens too much, add a small splash of water or broth until it reaches the consistency you like.

Nutrition information per serving is 316 calories, 56g carbohydrates, 15g protein, 9g fat, 3g saturated fat, 14g fiber, 15g sugar, and 1091mg sodium.

If you are watching sodium, use low sodium vegetable broth and rinse the canned beans very well. That helps control the salt without losing the rich tomato flavor.

Beilagen und Servieren

This stew is a meal on its own, but I love it with a little something extra for scooping or soaking up the creamy tomato sauce.

• Crusty bread, especially a gluten free loaf, sourdough rolls, or warm flatbread
• Steamed rice or fluffy quinoa
• A bed of sautéed greens or fresh spinach
• Toasted bread rubbed with garlic

My second favorite way to serve it is over jasmine rice with a handful of fresh basil on top. The rice soaks up the tomato broth, and the beans add protein.

This is the spooned version that makes the stew feel like a heartier dinner, while the first way was a thick bowl straight from the pan. Both use the same recipe, but the serving style changes the meal.

For a lighter lunch, I spoon the stew over a bowl of baby spinach and let the heat wilt the greens. Garnishes can change the whole meal.

A drizzle of olive oil adds richness, a swirl of pesto brings herbal flavor, and extra lemon juice brightens everything. If I have fresh basil, I slice it right before serving so it stays fragrant.

This is the kind of meal I make when I want comfort without spending an hour in the kitchen. It is cozy enough for a chilly evening and light enough for a warm day.

It also reheats beautifully, so I often double the recipe when I want easy lunches during the week. One pan, five minutes of prep, and a bowl of creamy, tomato rich goodness is always a good idea.