This Creamy Tomato White Bean Stew is the perfect comfort food—warm, hearty, and ready in just 25 minutes. Made with protein-rich white beans, juicy cherry tomatoes, and nutrient-dense greens, it’s a simple one-pan vegan recipe that works for lunch, dinner, or a quick make-ahead meal.
Whether you’re craving something cozy on a chilly night or need a fast and nourishing plant-based option, this stew has everything: creamy texture, rich tomato flavor, and plenty of satisfying protein and fiber.
Why You’ll Love This Stew
- Ready in just 25 minutes
- Made in one pan = easy cleanup
- Vegan, gluten-free, and nut-free
- Creamy, filling, and packed with plant protein
- Only 287 calories per serving (half the recipe!)
- Perfect for meal prep or quick weeknight dinners
What Are White Beans?
White beans are mild, creamy legumes that work beautifully in stews, soups, and salads. Here are a few varieties you can use in this recipe:
- Cannellini beans (white kidney beans): large, creamy, slightly nutty—classic in Italian cooking.
- Great Northern beans: medium-sized with a delicate flavor and smooth texture.
- Navy beans: small, mild, and creamy when cooked.
- Butter beans (young lima beans): soft, buttery, and slightly sweet.
- Royal corona beans: giant, rich, and extra creamy (a specialty variety).
For this recipe, canned cannellini beans are ideal, but feel free to swap in any of the above.
Ingredients You’ll Need
- Yellow onion – or swap with a white onion or shallots.
- Cherry tomatoes – halved for juicy bites (heirloom tomato works too).
- Garlic – fresh cloves or frozen cubes for convenience.
- Sun-dried tomatoes – the dry-packed variety for concentrated flavor.
- Tomato paste – deepens the savory, umami flavor.
- White beans – cannellini are perfect, but any white beans will do.
- Vegetable broth – low-sodium recommended.
- Arrowroot, tapioca, or cornstarch – thickens the broth.
- Baby greens – spinach, kale, or arugula wilt down beautifully.
- Vegan cream cheese – optional, but adds extra richness (or sub coconut cream/cashew cream).
- Lemon juice – brightens the flavor.
- Fresh basil – for garnish and freshness.
How to Make Creamy Tomato White Bean Stew
- Sauté the veggies
Heat oil in a medium saucepan. Cook onion for 3 minutes, then add cherry tomatoes and cook until softened, about 5 minutes. - Add aromatics
Stir in garlic, sun-dried tomatoes, and tomato paste. Cook for 1 minute until fragrant and tomato paste deepens in color. - Simmer the beans
In a small bowl, whisk starch with a splash of broth. Add this to the pan along with the remaining broth and white beans. Simmer for 5 minutes until slightly thickened. - Make it creamy
Stir in vegan cream cheese until melted. Add the greens and cook until just wilted, about 1 minute. Finish with lemon juice, salt, and pepper to taste. - Serve & garnish
Spoon into bowls, top with fresh basil, and serve with crusty bread, rice, or quinoa.
Serving Ideas
- With toasted sourdough or gluten-free bread for dipping.
- Over a bed of rice, quinoa, or couscous.
- With a swirl of pesto or a drizzle of olive oil.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm gently on the stove over medium heat, adding a splash of water or broth if needed.
This vegan tomato white bean stew is cozy, nourishing, and quick enough for weeknights while still tasting like slow-simmered comfort food. It’s sure to become a go-to in your plant-based recipe rotation!