Welcome to a one-pot meal that’s bursting with Mediterranean flavor and wholesome ingredients. This Creamy Tomato White Bean Stew is the answer to your busy weeknight dinner prayers. It’s incredibly fast, deeply satisfying, and packed with plant-based protein, all while being velvety smooth and delicious.
Table of Contents
A Little Story About This Dish
I’ve always been a fan of a hearty bean stew, but I wanted to create something that felt a bit more luxurious without being complicated. The magic of this Creamy Tomato White Bean Stew came from adding sun-dried tomatoes and a swirl of vegan cream cheese at the end. It transformed a simple dish into something truly special. This recipe is proof that you can have a rich, elegant meal on the table in under 30 minutes.
Get Ready to Cook!
What to Expect
This Creamy Tomato White Bean Stew is a speedy one-pot meal that you can have on the table in about 25 minutes. The process is incredibly simple, involving sautéing aromatics and then simmering everything together. The result is a vibrant, hearty stew with a luscious, creamy broth that’s packed with flavor.
Before You Begin
A key tip for a perfectly smooth Creamy Tomato White Bean Stew is to create a slurry with your thickener. Before adding the starch (arrowroot, tapioca, or cornstarch) to the pot, whisk it with a small amount of cold broth in a separate bowl. This simple step guarantees a lump-free, velvety texture in your finished stew.
The Heart of the Dish: Ingredients You’ll Need
This vibrant and satisfying Creamy Tomato White Bean Stew uses a handful of fresh ingredients and pantry staples to create a truly memorable meal.
| Ingredient | Amount |
| Yellow Onion | 1 small, sliced |
| Cherry Tomatoes | 8 oz., halved |
| Garlic Cloves | 4, minced |
| Sun-dried Tomatoes | ¼ cup, chopped |
| Tomato Paste | 1 tablespoon |
| Cannelini Beans (or other white beans) | 1 (15 oz) can, drained and rinsed |
| Vegetable Broth | 1¼ cup |
| Arrowroot, Tapioca, or Cornstarch | 1 tablespoon |
| Baby Greens (Arugula or Spinach) | 2 cups |
| Vegan Cream Cheese | ¼ cup |
| Lemon | 1 small, juiced |
| Fresh Basil | ¼ cup, sliced for garnish |
| Salt and Pepper | To taste |
Let’s Get Cooking! Step-by-Step Guide
1. Sauté the Onions and Tomatoes
Place a medium saucepan over medium heat and add a tablespoon of avocado or olive oil. Add the sliced onion and sauté for about 3 minutes until it begins to soften. Next, add the halved cherry tomatoes and continue to cook, stirring frequently, for another 5 minutes until they soften and start to break down.
2. Bloom the Aromatics
Add the minced garlic, chopped sun-dried tomatoes, and tomato paste to the pan. Cook for one minute, stirring constantly. This step is crucial for building a deep flavor base for your Creamy Tomato White Bean Stew, as it toasts the garlic and darkens the tomato paste.
3. Thicken the Broth and Simmer
In a small, separate bowl, whisk the arrowroot starch with a splash of the vegetable broth until you have a smooth, lump-free slurry. Stir this mixture into the rest of the vegetable broth. Pour the broth into the saucepan and add the drained and rinsed cannellini beans. Bring the stew to a low simmer and cook for 5 minutes, allowing it to warm through and thicken slightly.
4. Make It Creamy and Finish
Reduce the heat to low and stir in the vegan cream cheese. Continue stirring gently until it has completely melted into the stew, creating a luscious, creamy texture. Add the baby greens and cook for just a minute until they are perfectly wilted. To finish your Creamy Tomato White Bean Stew, turn off the heat and stir in the fresh lemon juice. Season with salt and pepper to taste.
5. Garnish and Serve
Ladle the hot Creamy Tomato White Bean Stew into bowls and garnish generously with fresh, sliced basil. It’s wonderful served over rice or quinoa, with a side of crusty toast for dipping, or enjoyed all on its own.
Mastering the Dish: Pointers for Perfection & How to Store
Creamy Options: While vegan cream cheese adds a wonderful tangy creaminess, you can easily substitute it. For an equally rich result in your Creamy Tomato White Bean Stew, use full-fat coconut cream (from a can) or a homemade cashew cream.
Serving Ideas: This versatile stew is a fantastic meal on its own, but it also pairs beautifully with other dishes. Serve it over a bed of fluffy quinoa, brown rice, or even creamy polenta. A piece of crusty gluten-free bread for dipping into the savory broth is a must!
Storage and Reheating: Store any leftover Creamy Tomato White Bean Stew in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it in a saucepan over low-medium heat, stirring frequently. If the stew has thickened too much, add a small splash of water or broth to loosen it back to its original consistency.
These additional recipes could provide the gluten-free inspiration you are seeking: Gluten Free Cheeseburger Soup, Gluten Free Chicken Parmesan, and Homemade Gluten Free Gnocchi.
Your Burning Questions Answered!
What are the best beans for a stew?
Cannelini beans are a fantastic choice for a creamy white bean stew like this one because they hold their shape well while having a soft, creamy interior. However, other white beans like Great Northern beans or navy beans are also excellent substitutes and will work beautifully in this recipe.
How do you thicken a bean stew?
This Creamy Tomato White Bean Stew uses a starch slurry (arrowroot, tapioca, or cornstarch mixed with cold broth) to create a perfectly thickened, velvety broth without any lumps. Another method for thickening bean stews is to mash some of the beans against the side of the pot to release their natural starches.
Can I make this stew in a slow cooker?
While this is a very fast stovetop recipe, you could adapt it for a slow cooker. You would want to first sauté the onions, tomatoes, garlic, and tomato paste on the stove as directed to build flavor. Then, transfer that mixture to a slow cooker with the beans and broth and cook on low for 2-3 hours. Stir in the starch slurry, cream cheese, greens, and lemon juice in the last 15-20 minutes of cooking.
Dig In & Enjoy!
You’ve just created a vibrant, flavorful, and deeply satisfying meal in minutes. This Creamy Tomato White Bean Stew is the perfect example of how simple, wholesome ingredients can come together to make something truly special. Enjoy every spoonful!
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The Best Creamy Tomato White Bean Stew (In 30 Minutes!)
- Total Time: 30
- Yield: 2 1x
Description
This Creamy Tomato White Bean Stew is a one-pot meal that’s bursting with Mediterranean flavor. It’s incredibly fast, deeply satisfying, and packed with plant-based protein, all while being velvety smooth and delicious.
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, 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 coconut cream)
1 small lemon, juiced
¼ cup fresh basil, sliced, to garnish
Salt and pepper, to taste
Instructions
1. In a medium saucepan over medium heat, add 1 tablespoon oil. Add the onion and saute for 3 minutes. Add the cherry tomatoes and cook for another 5 minutes, until softened.
2. Add the garlic, sun-dried tomatoes, and tomato paste. Cook, stirring constantly, for one minute until fragrant.
3. In a separate small bowl, whisk the arrowroot starch with a splash of broth to create a slurry, 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.
5. Stir in the cream cheese until it’s melted into the stew. Mix in the greens and cook until wilted, about 1 minute.
6. Remove from heat and mix in the lemon juice. Add salt and pepper to taste. Garnish with fresh basil before serving.
Notes
Storing leftovers: This stew will stay good in an airtight container in the fridge for about 4 days.
To reheat: Add the stew to a pan over low-medium heat, stirring frequently. If needed, add a splash of water or broth while reheating.
- Prep Time: 10
- Cook Time: 20
- Category: Stew
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 287
- Sugar: 16.9 g
- Sodium: 300.1 mg
- Fat: 5.7 g
- Carbohydrates: 53.1 g
- Protein: 12.5 g
- Cholesterol: 0 mg