There’s something about a bowl of soup that hits different when it’s cold outside and you just need something warm and easy. Creamy Tomato White Bean Stew is exactly thatthick, comforting, and ready in about 30 minutes with pantry staples you probably already have.
I started making this back in 2019 when I needed something filling but didn’t want to babysit a pot all evening. The first time I stirred in the beans and watched them soften into that silky tomato base, I knew this was going to be a regular. After 10+ years of blogging and testing variations, this version nails the balancecreamy without being heavy, flavorful without a million steps.
Creamy Tomato White Bean Stew offers a warm and nourishing meal perfect for busy days. This vegan stew blends protein-rich white beans and fresh tomatoes for a quick and healthy lunch or dinner option.
Ingredients
Scale
1 small yellow onion sliced
8 oz. cherry tomatoes halved
4 garlic cloves minced
¼ cup sun-dried tomatoes chopped
1 tablespoon tomato paste
1 15 oz can cannelini beans or other white beans of choice drained and rinsed
1¼ cup vegetable broth
1 tablespoon arrowroot starch tapioca starch or cornstarch
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 and pepper to taste
1 small lemon juiced
¼ cup fresh basil sliced to garnish
Instructions
Warm 1 tablespoon of avocado or olive oil in a medium saucepan over medium heat, then sauté the sliced onion for about 3 minutes.
Add the halved cherry tomatoes and continue cooking for around 5 minutes, stirring often until they soften.
Incorporate the minced garlic, chopped sun-dried tomatoes, and tomato paste, stirring constantly for 1 minute until fragrant and the paste darkens.
In a separate bowl, whisk the arrowroot starch with a bit of broth and combine it with the remaining vegetable broth.
Pour the broth mixture into the pan with the beans, then simmer gently for 5 minutes until it thickens slightly and heats through.
Blend in the vegan cream cheese until it melts fully, then stir in the baby greens and cook until they are wilted, about 1 minute.
Finish by mixing in the lemon juice, seasoning with salt and pepper, and topping with fresh basil.
Notes
Storing leftovers: keep the stew in an airtight container in the refrigerator for up to 4 days
To reheat, warm the stew in a pan over low to medium heat, stirring often, and add a splash of water or broth if needed
Prep Time:5 minutes
Cook Time:20 minutes
Category:Appetizer, dinner, lunch
Method:Stovetop
Cuisine:American, Healthy, Italian, Mediterranean
Nutrition
Calories:204kcal
Sugar:14g
Sodium:802mg
Fat:9g
Saturated Fat:3g
Unsaturated Fat:0.3g + 0.1g
Carbohydrates:30g
Fiber:6g
Protein:7g
Why You’ll Fall for This Bowl
This stew checks every box when you need something quick but satisfying. Here’s what makes it stick around in my meal rotation:
Fast enough for weeknights: From pot to bowl in about 25 minutes, perfect when you’re too tired to think.
Pantry-friendly: Most of these ingredients live in your cupboard or fridge alreadycannellini beans, tomato paste, vegetable broth.
Creamy without dairy: Vegan cream cheese melts right in and makes it silky without any heaviness.
One-pot wonder: Less cleanup means more time curled up on the couch with your bowl.
What You’ll Need (and Some Swaps)
The ingredient list is short and forgiving. I’ve tested this with what I had on hand plenty of times, and it’s never let me down.
Cherry tomatoes bring sweetness, but grape tomatoes work just as well. Sun-dried tomatoes add depththe kind packed in oil have more flavor, but dry ones rehydrated in warm water do the trick too. For the thickener, arrowroot starch keeps it glossy, but cornstarch or tapioca starch are perfect stand-ins.
Ingredient
Easy Swap
Cannellini beans
Great Northern beans, navy beans
Vegan cream cheese
Coconut cream, cashew cream
Baby arugula or spinach
Kale (chopped small), Swiss chard
Arrowroot starch
Cornstarch, tapioca starch
Fresh basil
Dried basil (use 1 tsp), parsley
How It Comes Together
Start by sautéing the onion until it softens, then toss in the cherry tomatoes. They’ll break down and get jammy after about 5 minutesdon’t rush this part, it builds the base flavor. Once the garlic, sun-dried tomatoes, and tomato paste go in, stir constantly for a minute so the paste caramelizes a bit and doesn’t stick.
Whisk your arrowroot starch with a splash of vegetable broth firstthis prevents clumping when it hits the hot pot. Pour in the rest of the broth along with the drained cannellini beans, and let everything simmer gently for 5 minutes. The stew will thicken as it cooks, turning rich and glossy.
Finally, stir in the vegan cream cheese until it melts completely, fold in the baby greens until they wilt, and finish with a squeeze of lemon juice. That brightness ties everything together. Top with fresh basil and you’re done.
Tips to Make It Your Own
Add more veggies: Zucchini, bell peppers, or mushrooms all work beautifullyjust toss them in with the onions.
Make it heartier: Serve over rice, quinoa, or with crusty bread for dipping. I’ve also spooned it over a pile of greens for a warm salad situation.
Adjust the creaminess: Want it richer? Add an extra tablespoon of cream cheese or a splash of coconut cream at the end.
Storing and Reheating Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, which is a bonus.
When you’re ready to reheat, pour the stew into a pan over low-medium heat and stir frequently. If it’s thickened up too much in the fridge, add a splash of water or vegetable broth to loosen it. It warms through in just a few minutes and tastes just as good as the first day.
How I Finally Perfected My Creamy Tomato White Bean Stew
I burned the garlic twice and once added way too much broth before this Creamy Tomato White Bean Stew finally came together. But after all those kitchen mishaps, I figured out the timing and the right creamy texture. Now it’s become our cozy weeknight go-to that actually works.
FAQs ( Creamy Tomato White Bean Stew )
Can I use dried beans instead of canned?
Yes, you can substitute 1 cup of dried white beans for every 15 oz can. Soak them overnight and cook until tender before adding to the recipe. This adds about 2 hours to your prep time but gives you more control over texture and sodium levels.
How long does this stew keep in the fridge?
This recipe stays fresh in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually improve overnight as the seasonings meld together. Reheat gently on the stovetop, adding a splash of broth if it thickens too much.
What makes this dish creamy without heavy cream?
The creaminess comes from mashing some of the white beans directly in the pot, which creates a naturally thick, velvety texture. The starch from the beans combines with the tomato base to create richness without any dairy products.
Can I freeze leftover portions?
Yes, this meal freezes beautifully for up to 3 months in freezer-safe containers. Leave some headspace as it will expand when frozen. Thaw overnight in the fridge and reheat on the stovetop, stirring occasionally and adding broth as needed.
What are the best toppings to serve with this?
Fresh basil, grated Parmesan cheese, and a drizzle of good olive oil are classic choices. For extra richness, try a dollop of sour cream or Greek yogurt. Crusty bread or garlic toast makes an excellent accompaniment for soaking up the flavorful broth.
You’ll love how this Creamy Tomato White Bean Stew turns out in just 30 minutes. It’s thick, warming, and the kind of bowl that wraps around you after a long day. The tomatoes melt into something sweet and jammy, the beans get tender and silky, and that cream cheese? It makes everything ridiculously cozy without feeling heavy. Honestly, it’s the kind of recipe I come back to when I need dinner sorted fast but still want it to feel like a hug.
If you want to switch things up, throw in some roasted red peppers or a pinch of red pepper flakes for a little kick. Leftover stew freezes beautifully in single portionsjust thaw and reheat gently with a splash of broth. My mom used to say the best soups always taste better the next day, and she wasn’t wrong. This one deepens in flavor overnight, which means future-you gets an even cozier meal with zero effort.
I’d love to see your bowls if you make thistag me or drop a comment and tell me what you stirred in. Did your family have a go-to tomato soup or stew growing up? There’s something about these simple, warming recipes that hold so much memory. Save this one for a rainy night, share it with someone who needs comfort food, and enjoy every spoonful.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
