Creamy Tomato White Bean Stew Recipe

Ingredients

• 1 smallyellow onion, sliced
• 225 g (8 oz)cherry tomatoes, halved
• 4garlic cloves, minced
• 60 ml (¼ cup)sun-dried tomatoes, chopped
• 2 cups (about 60 g)baby greens, such as baby rocket or spinach
• 10 g (¼ cup)fresh basil, sliced, for garnish
• 1 can (425 g / 15 oz), drained and rinsedcannellini beans or other white beans
• 300 ml (1¼ cups)vegetable stock
• 60 ml (¼ cup)vegan cream cheese, or coconut cream or cashew cream
• 1 smalllemon, juiced
• 15 ml (1 tablespoon)tomato purée
• 1 tablespoonarrowroot starch, tapioca starch or cornflour
• to tastesalt and pepper

Instructions

1. 1

   Prepare vegetables

   Slice the onion thinly and halve the cherry tomatoes. Finely mince the garlic and chop the sun-dried tomatoes.

2. 2

   Sauté aromatics

   Set a large saucepan over medium heat. Add the onion and garlic and sauté until the onion is translucent and fragrant, about 3–5 minutes.

3. 3

   Cook the tomatoes

   Stir in the cherry tomatoes, sun-dried tomatoes and tomato purée. Cook for about 5–7 minutes, until the tomatoes begin to soften and release their juices.

4. 4

   Add beans

   Add the drained, rinsed beans and vegetable stock. Stir, then bring the mixture to a simmer.

5. 5

   Thicken the stew

   In a small bowl, blend the starch with a few tablespoons of cold water to make a smooth slurry. Gradually stir it into the simmering stew and cook for 3–5 minutes, until thick and creamy.

6. 6

   Stir in greens

   Take the pan off the heat and mix in the vegan cream cheese, coconut cream or cashew cream. Fold in the baby greens and let the residual heat wilt them gently.

7. 7

   Season and finish

   Season with salt and pepper, then stir in the juice of one small lemon. Taste and adjust the seasoning as needed.

8. 8

   Serve with basil

   Ladle the stew into bowls and garnish with sliced fresh basil. Serve warm.

What is creamy tomato white bean stew?

This is a thick, spoonable stew built around white beans, tomatoes and a creamy finish. Its flavours take inspiration from Italian cooking, pairing tomatoes, garlic and basil with beans for a filling, simple meal.

This version combines sweet cherry tomatoes with concentrated sun-dried tomatoes, then folds in greens and lemon at the end. The starch and vegan cream cheese give the broth body without taking away the beans’ central role.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 11g protein, 34g carbs, 6g fat.

Most of the carbohydrates and fibre come from the white beans, with smaller amounts from the tomatoes and starch. The beans provide much of the protein, while the vegan cream cheese or chosen cream contributes most of the fat. Serve with a generous side salad or extra greens to balance the bowl.

Build a tomato-rich base

Aromatics: Let the onion soften with the garlic before adding the tomatoes; this gives them time to release their fragrance without browning the garlic.

Tomatoes: Cherry tomatoes bring juicy sweetness, while sun-dried tomatoes and tomato purée provide a deeper, more concentrated flavour. Cook them until the fresh tomatoes start to break down.

Choose the creaminess

Vegan cream cheese: This gives the stew a tangy, smooth finish. Stir it in after taking the pan off the heat so it blends into the broth gently.

Alternatives: Coconut cream makes the result richer, while cashew cream keeps it creamy with a mild, nutty flavour. Use the same amount as the cream cheese.

Thicken without lumps

Slurry: Mix the starch with cold water until smooth before adding it to the stew. Pour it in gradually while stirring, rather than adding dry starch straight to the hot liquid.

Doneness: Give the stew 3–5 minutes after adding the slurry. It should look thicker and coat a spoon; remember that it will continue to settle as it stands.

Keep the greens bright

Baby greens: Add the rocket or spinach off the heat and fold it through. The residual warmth is enough to wilt the leaves while keeping their texture fresher than prolonged simmering would.

Lemon and basil: Stir in the lemon juice near the end to lift the rich tomato-and-cream base. Scatter the basil over the bowls just before serving for its fresh aroma.

Make it a complete meal

Serving: The beans make this stew substantial on its own, but crusty bread is handy for soaking up the tomato broth. For a larger meal, pair it with a simple salad or extra greens.

Timing: Prepare the onion, garlic and tomatoes before you start cooking, then the stovetop stages can follow one another smoothly. Allow the final few minutes for thickening and gentle wilting.

Recipe notes & tips

• Drain and rinse the beans well before adding them to the pan.
• Keep the heat at medium while softening the onion and garlic so the garlic does not brown.
• Make the starch slurry with cold water and stir until no dry lumps remain.
• Add the cream after removing the pan from the heat for a smoother finish.
• Wait until the end to add the lemon juice, then taste before adding more seasoning.
• Keep some sliced basil aside to garnish the bowls just before serving.

Variations

• Add chilli: Stir in chilli flakes with the garlic for a gentle heat.
• Use another bean: Swap cannellini beans for butter beans or another drained white bean.
• Add mushrooms: Sauté sliced mushrooms with the onion until softened before adding the tomatoes.
• Change the greens: Use baby spinach instead of rocket, or combine the two.
• Make it coconutty: Choose coconut cream in place of vegan cream cheese for a subtly different finish.

Common mistakes to avoid

• Adding dry starch: It can form lumps; blend it with cold water into a slurry first.
• Overcooking the greens: They can lose their fresh texture; fold them in off the heat.
• Adding cream over high heat: The sauce may not blend as smoothly; remove the pan from the heat first.
• Skipping the tomato cooking time: The fresh tomatoes need 5–7 minutes to soften and release their juices.
• Adding all the seasoning early: Taste after the lemon goes in, then adjust the salt and pepper.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of water or stock if the stew has thickened too much.

Frequently asked questions