avoring a warm bowl of Creamy Tomato White Bean Stew feels just like getting a comforting hug, perfect for a quick lunch or dinner treat . This vegan dish is brimming with wholesome goodness, featuring protein-packed white beans, juicy cherry tomatoes, and nutrient-rich leafy greens. Learn how to create this simple and delicious stew in just 25 minutes.
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There’s nothing better than whipping up a tasty meal in under 30 minutes, especially one loaded with fresh veggies and plant-based protein. It’s such an easy way to give you the good stuff it craves, all without eating into your busy schedule. And the best part? You can make it ahead and have a no-fuss vegan lunch ready to go!
Need a lightning-fast lunch? These 5-Minute Creamy Peanut Noodles are my go-to for a deliciously quick meal!
This one-pan vegan stew hits all the right notes! It’s an ideal choice for a cozy Meatless Monday dinner, encompassing all the essentials you desire in a straightforward vegan meal:
- by heating some oil in your pan and gently cooking the onions until they’re nice and soft. Next, toss in those juicy cherry tomatoes and let them sizzle for a few more minutes. Add the garlic, tomato paste, and sun-dried tomatoes, cooking until everything smells amazing and the tomato paste deepens in color. Stir in the broth and beans, bringing it all to a cozy simmer for about 5 minutes until it’s warm and just the right thickness. Ladle into a bowl and serve your delicious creation, with a sprinkle of fresh basil on top to finish it off!
This one-pan creamy vegan stew checks all the boxes! It’s the perfect cozy meal to enjoy on a Meatless Monday.’s got everything you’re looking for in a simple, satisfying vegan dish:
- Ready in 25 minutes
- Using canned beans makes it simple!
- Vegan, gluten-free & nut-free
- Loaded with plant-protein
- 287 calories per serving (half the recipe!)
- Filling & nourishing
- Made in just one pan
- Loaded with garlic, tomato & basil flavor!
Curious about the different types of white beans?
beans are lovely legumes known for their creamy color and mild, buttery taste. They’re among my top picks for plant-based proteins since they blend seamlessly into countless tasty dishes. Think of a delightful pesto white bean pasta, a refreshing herb marinated white bean salad, or even a comforting white bean & kale soup—just to name a few!
can easily find most of these beans canned at your local store, with the exception of royal corona beans, which add a little extra excitement to your bean hunt! Opting for dried beans offers you the chance to fine-tune their firmness and texture exactly to your liking.
I went with canned cannellini beans for this recipe to keep things easy-breezy. But feel free to swap in any white beans you like, whether canned or. Each type brings its own unique flavor and texture to the stew, and honestly, you can’t go wrong—they’ll all taste fantastic!
- Cannellini beans: also known as white kidney beans, are true treasures in the world of legumes! These generously-sized beans have a creamy texture and a wonderfully nutty flavor that sets them apart. They hold their shape beautifully, making them a staple in many dishes. I adore incorporating them into my recipes, whether it’s a delightful white bean pesto pasta or a flavorful vegan creamed spinach and white bean stuffed delicata squash.
- Great Northern Beans: are wonderful little legumes known for their medium size and mild, delicate flavor. They have a nice, creamy texture, making them perfect for cozy dishes like soups, stews, and casseroles—just like this tasty kale & white bean soup!
- Navy beans: are cute little, oval-shaped gems that offer a mild flavor and become wonderfully smooth when cooked.
- Butter Beans: When you pick lima beans while they’re still young, they go by the name “butter beans” and often have a creamy white color. Just as the name suggests, these beans come with a buttery texture and a hint of sweetness that’s hard to resist.
- Garbanzo Beans (Chickpeas): They might not technically be a white bean due to their slightly firmer texture, but chickpeas would absolutely shine in this recipe!
- Royal Corona Beans: are a delightful specialty treat sold by Rancho Gordo, a bean company that’s a haven for anyone truly passionate about beans. These beans are HUGE, wonderfully creamy, and have an incredible knack for absorbing flavors. If you get the chance to grab some, you’ll have loads of fun incorporating them into a variety of dishes, like this creamy tomato bean stew or a refreshing herb-marinated white bean salad.
Essential Ingredients for Tomato White Bean Stew
- Yellow Onion: Feel free to swap it out with a white onion or a couple of shallots if that’s more to your taste!
- Cherry Tomatoes: If you’re out of cherry tomatoes, feel free to use a large chopped heirloom tomato instead. However, I just the bit of pop you get from each cherry tomato!
- Garlic: I love using four big cloves of fresh garlic for that bold taste, but if you’re in a hurry, those frozen garlic cubes are super handy (especially for a quick lunch). Just to amp up the flavor, I usually toss in an extra cube or two!
- Sun-dried Tomatoes: I personally favor using the dry, sun-dried tomatoes instead of the ones preserved in oil.
- Tomato Paste: This little ingredient packs a punch by deepening the tomato. We cook it right alongside the onions and garlic to really concentrate its taste and boost that delicious umami goodness!
- Beans: I chose canned cannellini beans for their convenience and deliciously creamy texture. Check out my other favorite bean options mentioned above for this recipe!
- Vegetable Broth: I like to go with low-sodium so I can have better control over how much salt goes into the stew.
- Starch: Whether you choose arrowroot, tapioca, or cornstarch, any of these will work like a charm in this recipe by thickening the broth and it even creamier!
- Baby Greens: I always try to sneak in as many greens as possible! Baby kale, spinach, or any of your favorite greens will wilt beautifully into this recipe.
- Vegan Cream Cheese: This one’s totally optional, but it really amps up the creaminess! If you’re in the mood for something different, you can swap it out for coconut cream or cashew cream.
- Lemon: its tangy zest truly livens things up and gives the flavor an exciting layer.
- Basil: I adore topping this dish with fresh, herby basil. Feel free to use any other herbs or micro-greens you love to they’re all fantastic choices!
How to Whip Up a Simple White Bean Stew
Can you think of anything better than a quick, one-pan lunch that’s both-free and plant-based, ready in just 25 minutes?
started by sautéing the onion and cherry tomatoes! Simply heat some oil in your pan, toss in the onions, and let them cook until they’re nice and soft. Then, add in the cherry tomatoes and continue cooking for a few more minutes.
STEPS
Toss in the garlic, tomato paste , and sun-dried tomatoes. Let them cook until everything smells amazing and the tomato paste has taken on a richer color.
Pour in the broth and beans, then bring everything to a gentle simmer. Let it cook for about 5 minutes, until it’s nicely and starts to thicken slightly.
ir in the vegan cream cheese , greens, and lemon. Give it all a good mix, and season with some salt, pepper, and a dash more lemon to suit your taste.
Spoon it into a bowl and dig in! Don’t forget to sprinkle some basil on top for that perfect finishing touch.
How to Serve Up This Delightful Dish
One of my absolute favorite ways to enjoy this plant-based tomato white bean stew is by scooping it up with some crusty bread, just like in the picture! It really makes for the perfect vegan comfort food.
I love using slices of my homemade gluten-free bread to soak up all that delicious goodness!
You could pair this tomato stew with my homemade gluten-free flatbreads or try it with roasted garlic rosemary sourdough rolls—either choice would be simply amazing!
Why not try serving it over rice, quinoa , or your favorite greens?
To add that final touch, I adore sprinkling some basil (or any other herbs you fancy) and a little drizzle of olive oil. You could even throw in a swirl of pesto for extra flair!
Keeping Your Leftovers Fresh and Fabulous
You can keep these yummy vegan tomato white beans fresh by storing them in an airtight container in the fridge. They’ll be just as delightful for about 4 days!
To warm up your bean stew, just pop it in a pan on the stove over low-medium heat and give it a good stir now and then until it’s nice and warm. If it seems a bit thick, feel free to splash in a little broth as it heats. Enjoy!
FAQ For Vegan Tomato White Bean Stew
1. Can I use other beans instead of white beans?
Yes, you can substitute white beans with other beans like cannellini beans, kidney beans, or even chickpeas. However, white beans have a mild flavor that complements the tomatoes and spices perfectly.
2. How can I thicken the stew if it’s too watery?
To thicken your stew, you can blend a portion of the beans and liquid in the stew using an immersion blender. Alternatively, add a little bit of cornstarch mixed with water or simmer the stew for longer to reduce the liquid.
3. Can I make this stew ahead of time?
Yes! In fact, this stew tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 4 days or freeze it for longer storage.
4. What can I serve with the Vegan Tomato White Bean Stew?
This stew pairs wonderfully with crusty bread, a side salad, or over a bed of quinoa or rice for a heartier meal. You could also serve it with some roasted vegetables for added texture.
5. How can I make the stew spicier?
If you prefer a spicier stew, you can add red pepper flakes, a chopped jalapeño, or a dash of hot sauce while cooking. Taste and adjust until you reach your desired spice level!
Creamy Vegan Tomato White Bean Stew
Ingredients
Base Stew Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon chili flakes optional for heat
- 1 teaspoon salt adjust to taste
- ½ teaspoon ground black pepper
Main Components
- 2 cans 15 oz each white beans (cannellini or great northern), drained and rinsed
- 1 can 15 oz crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup vegetable broth low sodium preferred
- 1 can 13.5 oz full-fat coconut milk
- 1 tablespoon nutritional yeast adds umami and depth
- 1 teaspoon maple syrup balances acidity
- Optional Add-ins / Garnishes
- 2 cups fresh spinach or kale stirred in at the end
- Fresh parsley or basil chopped (for garnish)
- Crusty bread or cooked rice for serving
- Lemon wedges for brightness
Instructions
Step 1: Sauté Aromatics
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
Step 2: Add Garlic and Spices
- Stir in the minced garlic, smoked paprika, thyme, chili flakes (if using), salt, and black pepper. Cook for 1-2 minutes until fragrant — don’t let the garlic burn.
Step 3: Build the Tomato Base
- Add the tomato paste and cook for another 2 minutes, stirring to combine. Then pour in the crushed tomatoes and vegetable broth. Stir well and bring to a gentle simmer.
Step 4: Stir in the White Beans
- Add the drained white beans, stirring to coat them in the tomato base. Let it simmer for 10 minutes, allowing the flavors to deepen.
Step 5: Add Creaminess
- Pour in the coconut milk and add nutritional yeast and maple syrup. Stir everything together and let the stew gently simmer for another 10–12 minutes, stirring occasionally, until thickened and creamy.
Step 6: Optional Greens
- If using spinach or kale, stir it in during the last 2–3 minutes of cooking, just until wilted.
Step 7: Taste & Serve
- Taste and adjust seasoning as needed (add more salt, pepper, or chili flakes). Serve hot, garnished with fresh herbs and a squeeze of lemon, alongside crusty bread or rice.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Total Fat | 15g |
| Saturated Fat | 6g |
| Protein | 14g |
| Carbohydrates | 40g |
| Fiber | 10g |
| Sugars | 6g |
| Sodium | 600mg |