Creamy Vegan Tomato White Bean Stew Recipe

I developed a 25-minute Vegan Stew that uses protein-packed white beans, cherry tomatoes, and nutrient-dense greens with a simple twist you won’t expect.

I love how this Vegan Stew flips expectations, turning simple pantry stuff into something unexpectedly bright and satisfying. Extra virgin olive oil and cannellini or great northern beans give it a creamy heft that somehow feels fresh not heavy.

Every spoonful makes me curious, like how did such humble stuff become this bold. If you like Bean Recipes that surprise you, this one will make you rethink lunch or dinner.

It’s fast, a little messy in the best way, and weirdly addictive. I keep finding excuses to make it again, even when I already have plans.

Ingredients

• Adds silky body and heart healthy fats, it’s great for cooking.
• Creamy filling protein and fiber, keeps the stew hearty and nutty.
• Bright tangy tomatoes add acidity mild sweetness and lots of vitamin C.
• Rich creamy coconut adds velvety texture and subtle sweetness, plant based cream.
• Leafy greens wilt into the stew, packed with iron fiber and vitamins.
• Cheesy savory punch it adds B vitamins and umami without dairy.
• Brightens and balances richness a quick squeeze wakes up all flavors.

Ingredient Quantities

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 pint cherry tomatoes, halved (about 2 cups)
• 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
• 2 cups low sodium vegetable broth
• 1/2 cup canned full fat coconut milk
• 3 to 4 cups packed baby spinach
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp crushed red pepper flakes
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast

How to Make this

1. Heat 2 tbsp extra virgin olive oil in a large pot over medium heat, add 1 medium finely chopped yellow onion and a pinch of the sea salt, sauté until soft and slightly golden about 5 to 7 minutes.

2. Add 3 minced garlic cloves and cook 30 to 60 seconds until fragrant, don’t let it burn. Stir in 1 tbsp tomato paste and cook 1 to 2 minutes to deepen the flavor.

3. Pour in 1 can (14 oz) crushed tomatoes, add 1 pint halved cherry tomatoes, 2 cans (15 oz each) drained and rinsed cannellini or great northern beans, and 2 cups low sodium vegetable broth.

4. Season with 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp crushed red pepper flakes, 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Stir well and bring to a gentle simmer.

5. Let simmer uncovered 8 to 10 minutes so the cherry tomatoes soften and the flavors meld, stir now and then.

6. Stir in 1/2 cup canned full fat coconut milk, 2 tbsp nutritional yeast and 1 tbsp lemon juice, simmer 2 to 3 minutes to thicken and get creamy.

7. Add 3 to 4 cups packed baby spinach in batches, stirring until wilted, then taste and adjust salt, pepper or lemon if needed.

8. If you want a creamier stew, partially purée a few pulses with an immersion blender right in the pot, or transfer half to a blender, pulse and stir back in so it stays chunky but silky.

9. Finish with a drizzle of olive oil or an extra squeeze of lemon, serve hot with crusty bread, rice or over pasta.

10. Store leftovers in the fridge up to 3 to 4 days, reheat gently and add a splash of broth if it thickens too much.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 qt), for simmering the stew
2. Chef’s knife, sharp enough to mince garlic and chop onion
3. Cutting board
4. Wooden spoon or heatproof silicone spatula for stirring
5. Can opener and colander for draining/rinsing the beans
6. Measuring cups and spoons
7. Immersion blender or countertop blender if you want it creamier
8. Ladle or big serving spoon (and a bowl to hold prepped ingredients)

FAQ

Creamy Vegan Tomato White Bean Stew Recipe Substitutions and Variations

• Extra virgin olive oil: use avocado oil, grapeseed oil or light olive oil for a higher smoke point or milder flavor.
• Canned full fat coconut milk: swap with cashew cream (soak cashews then blend), or blended silken tofu, or full-fat soy milk plus 1 tbsp tahini for creaminess.
• Cannellini or great northern beans: substitute chickpeas, navy beans or butter beans; if you want a softer, stewier texture try cooked red lentils (they’ll break down).
• Nutritional yeast: replace with store-bought vegan parmesan, 1 tsp white miso for extra umami (start small it’s salty), or 1 tbsp tahini plus a squeeze of lemon for nuttiness.

Pro Tips

– Cook the tomato paste a little longer than you think, until it smells sweet and darkens, it really ups the depth of the whole stew so it wont taste flat.
– For a silkier but still chunky texture, mash about a cup of the beans with a fork or pulse half the pot briefly with an immersion blender, then stir back in so you get creaminess without losing bite.
– Roast or blister the cherry tomatoes ahead of time on a hot sheet pan so they add smoky sweetness, toss them in near the end so they keep some pop and dont dissolve completely.
– When reheating or serving add a splash more lemon or broth and a little extra salt if needed coconut milk rounds flavors but also mutes them, fresh lemon and herbs bring everything back to life.

Creamy Vegan Tomato White Bean Stew Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I developed a 25-minute Vegan Stew that uses protein-packed white beans, cherry tomatoes, and nutrient-dense greens with a simple twist you won't expect.

Pin

Servings

6

servings

Calories

242

kcal

Equipment: 1. Large heavy-bottomed pot (6 to 8 qt), for simmering the stew
2. Chef’s knife, sharp enough to mince garlic and chop onion
3. Cutting board
4. Wooden spoon or heatproof silicone spatula for stirring
5. Can opener and colander for draining/rinsing the beans
6. Measuring cups and spoons
7. Immersion blender or countertop blender if you want it creamier
8. Ladle or big serving spoon (and a bowl to hold prepped ingredients)

Ingredients

• 2 tbsp extra virgin olive oil

• 1 medium yellow onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp tomato paste

• 1 can (14 oz) crushed tomatoes

• 1 pint cherry tomatoes, halved (about 2 cups)

• 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed

• 2 cups low sodium vegetable broth

• 1/2 cup canned full fat coconut milk

• 3 to 4 cups packed baby spinach

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/4 tsp crushed red pepper flakes

• 1 tsp sea salt

• 1/2 tsp freshly ground black pepper

• 1 tbsp lemon juice

• 2 tbsp nutritional yeast

Directions

• Heat 2 tbsp extra virgin olive oil in a large pot over medium heat, add 1 medium finely chopped yellow onion and a pinch of the sea salt, sauté until soft and slightly golden about 5 to 7 minutes.
• Add 3 minced garlic cloves and cook 30 to 60 seconds until fragrant, don't let it burn. Stir in 1 tbsp tomato paste and cook 1 to 2 minutes to deepen the flavor.
• Pour in 1 can (14 oz) crushed tomatoes, add 1 pint halved cherry tomatoes, 2 cans (15 oz each) drained and rinsed cannellini or great northern beans, and 2 cups low sodium vegetable broth.
• Season with 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp crushed red pepper flakes, 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Stir well and bring to a gentle simmer.
• Let simmer uncovered 8 to 10 minutes so the cherry tomatoes soften and the flavors meld, stir now and then.
• Stir in 1/2 cup canned full fat coconut milk, 2 tbsp nutritional yeast and 1 tbsp lemon juice, simmer 2 to 3 minutes to thicken and get creamy.
• Add 3 to 4 cups packed baby spinach in batches, stirring until wilted, then taste and adjust salt, pepper or lemon if needed.
• If you want a creamier stew, partially purée a few pulses with an immersion blender right in the pot, or transfer half to a blender, pulse and stir back in so it stays chunky but silky.
• Finish with a drizzle of olive oil or an extra squeeze of lemon, serve hot with crusty bread, rice or over pasta.
• Store leftovers in the fridge up to 3 to 4 days, reheat gently and add a splash of broth if it thickens too much.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 463g
• Total number of serves: 6
• Calories: 242kcal
• Fat: 9.5g
• Saturated Fat: 3.8g
• Trans Fat: 0g
• Polyunsaturated: 0.7g
• Monounsaturated: 3.5g
• Cholesterol: 0mg
• Sodium: 633mg
• Potassium: 582mg
• Carbohydrates: 28g
• Fiber: 7g
• Sugar: 8g
• Protein: 9g
• Vitamin A: 1583IU
• Vitamin C: 20mg
• Calcium: 117mg
• Iron: 2.8mg