Creamy Tomato White Bean Stew
A hearty and creamy vegan stew combining tomatoes, white beans, and greens for a comforting meal.
Ingredients
Vegetables and aromatics
- 1 small yellow onion, sliced
- 8 oz. cherry tomatoes, halved
- 4 cloves garlic, 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
- 2 cups baby greens
- ¼ cup vegan cream cheese
- to taste Salt and pepper
- 1 small lemon, juiced
- ¼ cup fresh basil, sliced for garnish
Instructions
- Sauté onion in oil for 3 minutes, then add cherry tomatoes and cook until softened.
- Add garlic, sun-dried tomatoes, and tomato paste; cook for 1 minute until fragrant.
- Whisk arrowroot starch with a splash of broth, then add to the remaining broth and pour into the pan with beans. Simmer for 5 minutes.
- Stir in vegan cream cheese, greens, and lemon juice; cook until greens wilt. Season with salt and pepper, then garnish with basil.
Notes
This stew pairs well with rice, quinoa, or toast for a complete meal.