The comforting flavors of this Creamy Tomato White Bean Stew make the perfect easy lunch or dinner. This plant-based recipe is packed with wholesome ingredients, like protein-packed white beans, cherry tomatoes, and nutrient-dense greens
Ingredients
- 1 small yellow onion - sliced
- 8 ounces cherry tomatoes - halved
- 4 cloves garlic - minced
- ¼ cup sun-dried tomatoes - chopped
- 1 tablespoon tomato paste
- 1 15-ounce can cannellini beans - , or other white beans of choice, drained and rinsed
- 1¼ cup vegetable broth
- 1 tablespoon cornstarch - or arrowroot starch, or tapioca starch
- 2 cups baby greens - like baby arugula or spinach
- ¼ cup vegan cream cheese - (you can also replace with coconut cream or cashew cream)
- salt - to taste
- pepper - to taste
- 1 small lemon - juiced
- ¼ cup fresh basil - sliced, to garnish
Instructions
- In a medium saucepan over medium heat, add 1 tablespoon avocado or olive oil.
- Add the onion, and saute for 3 minutes.
- Add the cherry tomatoes and cook for another 5 minutes or so, until softened, stirring frequently.
- Add the garlic, sun-dried tomatoes, and tomato paste, and cook, stirring constantly, for one minute, or until fragrant and the tomato paste has darkened in color.
- In a separate small bowl, whisk the cornstarch with a splash of broth, then mix that into the rest of the vegetable broth.
- Pour the broth into the pan and add the beans.
- Cook for 5 minutes at a low simmer, until slightly thickened and warmed through.
- Stir in the cream cheese and stir until it’s melted into the stew.
- Mix in the greens and cook until wilted, about 1 minute.
- Mix in the lemon juice.
- Add salt and pepper to taste.
- Top with basil.
- Enjoy over rice, quinoa, greens, with toast, or all on its own.