Description
This Creamy Tomato White Bean Stew is a comforting and hearty dish that combines the richness of tomatoes with the creaminess of vegan cream cheese, all brought together with white beans and fresh greens for a delightful meal.
Ingredients
Scale
Main Ingredients:
- 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, drained and rinsed
- 1¼ cup vegetable broth
- 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
- 2 cups baby greens like arugula or spinach
- ¼ cup vegan cream cheese
- Salt and pepper, to taste
- 1 small lemon, juiced
- ¼ cup fresh basil, sliced, to garnish
Instructions
- Sauté onions and garlic: In a large pot, sauté the onion and garlic until softened.
- Add tomatoes and beans: Add cherry tomatoes, sun-dried tomatoes, tomato paste, white beans, and vegetable broth.
- Thicken stew: Mix starch with a little water and add to the stew to thicken.
- Add greens and cream: Stir in baby greens and vegan cream cheese until creamy.
- Season and serve: Season with salt, pepper, and lemon juice. Garnish with fresh basil before serving.
Notes
- You can substitute the vegan cream cheese with coconut cream or cashew cream for a different flavor profile.
- This stew pairs well with crusty bread or over cooked grains like rice or quinoa.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg