This Creamy Tomato White Bean Stew is the ultimate comfort food in a bowl. It’s a hearty, rustic, and incredibly flavorful vegetarian meal that comes together in about 30 minutes. Tender white beans are simmered in a rich, savory tomato broth made velvety-smooth with a touch of coconut milk and Parmesan cheese. It’s a simple, elegant stew that tastes like it’s been cooking for hours.
Perfect for a chilly evening or a quick weeknight dinner, this recipe relies on pantry staples to create something truly special. It’s packed with flavor from garlic, fresh herbs, and a hint of spice, making it both nourishing and deeply satisfying. Get ready to dip some crusty bread into your new favorite stew.
Why You’ll Love This Recipe
- Quick & Easy: This delicious stew is ready from start to finish in just 30 minutes.
- Pantry Staples: Made with simple, easy-to-find ingredients you probably already have.
- Hearty & Healthy: A satisfying vegetarian meal packed with plant-based protein and fiber.
- Incredibly Creamy: A rich, velvety texture without using heavy cream.
Ingredients
- 2 (15 oz) cans Cannellini or Great Northern Beans, rinsed and drained
- 1 (28 oz) can Crushed Tomatoes
- 1/2 cup Full-Fat Coconut Milk (from a can)
- 1/4 cup Grated Parmesan Cheese, plus more for serving
- 1 Yellow Onion, chopped
- 4 cloves Garlic, minced
- 4 cups Vegetable Broth
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (optional)
- 2 tablespoons Olive Oil
- 1 bunch Fresh Basil or Parsley, chopped, for garnish
- Salt and Black Pepper, to taste
Step-by-Step Instructions
- Sauté Aromatics: In a large Dutch oven or pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Build the Stew: Pour in the vegetable broth and crushed tomatoes. Add the dried oregano, a generous pinch of salt, and a few cracks of black pepper. Bring the mixture to a simmer.
- Add Beans: Stir in the rinsed cannellini beans and let the stew simmer for 10-15 minutes to allow the flavors to meld.
- Make it Creamy: Reduce the heat to low. Stir in the coconut milk and grated Parmesan cheese until the cheese is melted and the stew is creamy. Be careful not to let it boil after adding the coconut milk.
- Serve: Taste and adjust the seasoning with more salt and pepper if needed. Ladle the stew into bowls and garnish generously with fresh basil or parsley and an extra sprinkle of Parmesan cheese.
Tips & Variations
- Pro Tip: For an extra layer of flavor and texture, you can mash about 1/2 cup of the beans against the side of the pot with a spoon before adding the coconut milk. This helps to naturally thicken the stew.
- Add Greens: Stir in a few large handfuls of fresh spinach or kale during the last few minutes of cooking for added nutrients.
- Make it Vegan: Omit the Parmesan cheese or use a plant-based alternative. The stew will still be wonderfully creamy from the coconut milk.
- Add Sausage: For a non-vegetarian version, brown some sliced Italian sausage with the onions for a heartier meal.
Frequently Asked Questions (FAQ)
- Can I use other types of beans?
- Absolutely. Chickpeas or pinto beans would also work well in this recipe.
- Is this stew good for meal prep?
- Yes, it’s perfect for meal prep. It will keep in an airtight container in the refrigerator for up to 5 days. The flavors get even better overnight.
- Can I freeze this stew?
- Yes, this stew freezes beautifully. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
- This creamy tomato white bean stew is practically begging to be served with a big piece of crusty bread for dipping. A simple side salad with a vinaigrette dressing would also pair nicely to complete the meal.
Creamy Tomato White Bean Stew
This creamy vegan tomato white bean stew is rich, comforting, and packed with flavor. With white beans, cherry tomatoes, sun-dried tomatoes, greens, and a touch of vegan cream cheese, it’s a hearty plant-based meal ready in just 25 minutes.
Ingredients
Equipment
Method
- Heat oil in a medium saucepan over medium heat. Add sliced onion and sauté for 3 minutes. Add cherry tomatoes and cook for 5 minutes, stirring frequently, until softened.
- Add garlic, sun-dried tomatoes, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant and the paste darkens.
- In a small bowl, whisk arrowroot starch with a splash of broth, then mix into the remaining vegetable broth.
- Pour broth into the pan and add the beans. Simmer for 5 minutes until slightly thickened and heated through.
- Stir in vegan cream cheese until melted and creamy. Add baby greens and cook until wilted, about 1 minute. Stir in lemon juice, then season with salt and pepper to taste.
- Serve warm, topped with fresh basil. Enjoy on its own or with rice, quinoa, or bread.
Notes
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop over low-medium heat, stirring frequently. Add a splash of water or broth if needed.
• Enjoy on its own, or serve over rice, quinoa, or with crusty bread.
• Reheat gently on the stovetop over low-medium heat, stirring frequently. Add a splash of water or broth if needed.
• Enjoy on its own, or serve over rice, quinoa, or with crusty bread.
