Description
This Creamy Tomato White Bean Stew is a cozy and satisfying dish perfect for a comforting meal. Creamy, flavorful, and packed with nutritious ingredients, this stew is easy to make and sure to become a favorite in your recipe rotation.
Ingredients
Units
Scale
For the Stew:
- 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 cannelini beans, or other white beans of choice, drained and rinsed
- 1 1/4 cup vegetable broth
- 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
- 2 cups baby greens, like baby arugula or spinach
- 1/4 cup vegan cream cheese (or coconut cream or cashew cream)
- Salt and pepper, to taste
- 1 small lemon, juiced
- 1/4 cup fresh basil, sliced, to garnish
Instructions
- Saute Onion and Tomatoes: In a medium saucepan over medium heat, add oil, onion, and saute. Add cherry tomatoes and cook until softened.
- Add Flavors: Add garlic, sun-dried tomatoes, and tomato paste. Cook until fragrant and darkened in color.
- Thicken Broth: Whisk starch with a splash of broth, then add to remaining broth. Pour into the pan, add beans, and simmer until thickened.
- Finish the Stew: Stir in cream cheese, greens, lemon juice, salt, and pepper. Cook until greens are wilted. Garnish with basil.
- Serve: Enjoy over rice, quinoa, greens, toast, or on its own.
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 until warmed through. Add water or broth if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
