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Creamy Tomato White Bean Stew

Creamy Tomato White Bean Stew
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Enjoy a rich and comforting Creamy Tomato White Bean Stew packed with wholesome ingredients. Perfect for an easy vegan lunch or dinner—try it today!

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, tapioca starch, or cornstarch
  • 2 cups baby greens, like baby arugula or spinach
  • ¼ cup vegan cream cheese, or replace with coconut cream or cashew cream
  • Salt and pepper, to taste
  • 1 small lemon, juiced
  • ¼ cup fresh basil, sliced, to garnish

Instructions

  1. In a medium saucepan over medium heat, add 1 tablespoon of avocado oil. Sauté sliced onion until translucent, about 3 minutes.
  2. Add halved cherry tomatoes and cook for another 5 minutes until softened.
  3. Stir in minced garlic, chopped sun-dried tomatoes, and tomato paste; cook for 1 minute until fragrant.
  4. Whisk arrowroot starch with a splash of vegetable broth until smooth; then mix with remaining broth.
  5. Pour the thickened broth into the pan along with rinsed white beans and simmer for about 5 minutes.
  6. Stir in vegan cream cheese until melted, then add baby greens to wilt down for about 1 minute.
  7. Finish with freshly squeezed lemon juice; season with salt and pepper as needed before serving garnished with fresh basil.

Nutrition

Find it online: https://simplekitchentips.com/creamy-tomato-white-bean-stew-2/