Creamy Tomato White Bean

This Velvety Tomato White Bean Stew quickly became my favorite comfort dish for those times I want something nutritious but easy. The mix of juicy cherry tomatoes and soft white beans makes a rich texture that feels fancy while staying totally plant-based.

I whipped up this stew during a super hectic week when I needed something fast but filling. What began as using up pantry items has turned into something I make weekly that even my meat-eating buddies ask how to make after they've had a taste.

What You Need

• White beans give that smooth, velvety feel and soak up all the tasty tomato flavors
• Fresh cherry tomatoes bring natural sweetness and form the stew's foundation
• Oil-packed tomatoes pack a punch of savory goodness that makes this taste slow-cooked
• Plant-based cream cheese adds that silky smoothness without animal products
• Young greens such as spinach or arugula melt nicely into the mix adding color and nutrients
• Garden basil adds a fresh pop of flavor at the end
• Fresh lemon cuts through the richness with a tangy zip
• Root starch helps the stew reach that perfect thickness without any weird texture

Steps For Making Velvety Tomato White Bean Stew

Cook your flavor starters

Warm up some olive oil in a pot over medium heat. Throw in your sliced onion and let it cook about 3 minutes until soft and see-through. Add your halved cherry tomatoes and keep cooking roughly 5 minutes until they start to burst and get juicy. Stir often so nothing sticks to the bottom.

Boost the flavor

Toss in your chopped garlic, diced oil-packed tomatoes, and tomato paste. Keep stirring for a full minute. This part really matters because it lets the tomato paste get a bit caramelized, which makes everything taste richer and gets rid of that raw tomato flavor.

Mix your thickening liquid

In another small bowl, mix the root starch with just enough broth to make it smooth without any clumps. This trick stops lumps from forming when you add it to hot stuff. Then stir this mixture into your remaining broth.

Let it bubble and thicken

Pour your broth mix into the pot and add your rinsed white beans. Let everything bubble gently for about 5 minutes, giving it a stir now and then. The stew will start getting thicker as the starch works its magic in the hot liquid, making everything silky smooth.

Make it creamy and finish up

Mix in the plant-based cream cheese until it's totally melted and spread throughout. Add your handful of greens and cook just until they wilt down, around 1 minute. Squeeze in some fresh lemon juice to brighten everything up. Add salt and pepper how you like it, then sprinkle torn basil on top right before you serve it.

The oil-packed tomatoes are really the hidden gem in this dish. I found this out by chance when I ran low on fresh tomatoes and grabbed some from my cupboard. The deep flavor they add turns this from an ordinary soup into something that tastes like it cooked for hours. My significant other now asks for this specifically whenever it gets cold outside.

Customize It

This stew can be changed up based on what's in your kitchen. Switch white beans for garbanzos if you want more bite, or throw in diced carrots and celery with your onions for extra veggie goodness. If you like heat, add some crushed red pepper when cooking your onions. The recipe is super flexible and works with all kinds of tweaks.

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What To Pair It With

Though this stew stands up well on its own, putting it over grains makes it a full meal. Try it on top of brown rice, quinoa, or chewy farro for more texture and nutrition. For something lighter, grab a chunk of crusty bread for dunking. I really enjoy serving this in wide, flat bowls that show off the pretty colors and leave room for lots of fresh basil on top.

Keeping Leftovers Fresh

This stew actually gets better after a day as the flavors blend together. Keep extra portions in a sealed container in your fridge for up to 4 days. It'll get much thicker when cold, so when you warm it up on the stove, add a splash of broth or water to thin it out. Gentle warming over medium-low heat while stirring often will keep the creamy part from breaking apart.

Ideal Quick Dinner Option

What's really cool about this recipe is how it gives you deep flavors without much work. Using three different tomato products creates layers of taste that normally take hours to develop. Great for busy evenings, this stew comes together in under 30 minutes but tastes like an all-day affair. The extras make a fantastic lunch the next day, saving you even more time.

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Frequently Asked Questions

→ What can replace vegan cream cheese?

Swap vegan cream cheese with coconut cream or your own cashew cream. Both will keep the stew creamy and rich with slight flavor changes.

→ How long will this stew last?

Store it sealed in the fridge for up to 4 days. To reheat, warm gently on the stove and add veggie broth if it needs extra moisture.

→ Can I use other beans instead?

Absolutely! Cannellini beans work well, but great northern, navy, or butter beans will all fit. Each gives a slightly unique texture.

→ How should I serve this dish?

Try pairing it with crusty bread, spooned over rice or quinoa, or even over a bed of greens. A light salad on the side works well too!

→ Is this stew freezer-friendly?

Yes, it can be frozen for up to 3 months. Let it cool, pack in freezer-safe containers, then thaw overnight and reheat gently with a splash of liquid.

→ What’s a good arrowroot starch alternative?

You can use tapioca or cornstarch instead of arrowroot. They’ll all thicken the stew well, but cornstarch is often the easiest to find.