Creamy Tomato White Bean Stew
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
- 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 arrowroot starch 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, and then 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.