Tomato White Bean (Print Version)
# Ingredients:
→ Base Ingredients
01 -
8 oz. cherry tomatoes, cut in half
02 -
1 (15 oz) can cannellini beans, rinsed and drained
03 -
1 tablespoon arrowroot, tapioca, or cornstarch
04 -
1 small yellow onion, thinly sliced
05 -
4 garlic cloves, finely chopped
06 -
¼ cup sun-dried tomatoes, diced
07 -
1 tablespoon tomato paste
08 -
1¼ cups veggie broth
→ Finishing Ingredients
09 -
¼ cup vegan cream cheese
10 -
¼ cup fresh basil, thinly cut, for topping
11 -
Salt and pepper to your liking
12 -
Juice from 1 small lemon
13 -
2 cups baby greens (like spinach or arugula)
# Instructions:
01 -
Heat 1 tablespoon of olive or avocado oil in a medium-sized pan over medium heat. Toss in the onion and sauté for about 3 minutes, stirring occasionally. Add the cherry tomatoes, cook another 5 minutes or so, and keep stirring until they're soft.
02 -
Stir in the garlic, tomato paste, and sun-dried tomatoes. Keep stirring nonstop for 1 minute until it smells amazing and turns darker.
03 -
In a small bowl, combine the arrowroot starch with just a little veggie broth until smooth. Pour this mixture back into the rest of the broth, then add it to the pan. Toss in the beans and let it all simmer gently for 5 minutes until it's warmed up and slightly thicker.
04 -
Mix in the vegan cream cheese and stir until it’s fully melted and combined. Add the greens, stir, and cook just long enough for them to wilt—about a minute or so. Finally, mix in the lemon juice and season with as much salt and pepper as you like. Toss the fresh basil on top before serving.
05 -
You can enjoy it with toast, over rice, quinoa, or even greens. Or just eat it on its own!
# Notes:
01 -
You can store this stew in the fridge in a sealed container for up to 4 days.
02 -
To warm it up: Put it back in a pan on the stove and heat on low-medium, stirring often until it’s hot. If it feels too thick, add a splash of broth or water.