I fell in love with this creamy vegan tomato white bean stew the first chilly evening I made it—simple pantry staples turned into a comforting, protein-rich bowl in under 30 minutes. It’s the sort of dish that feels luxurious without fuss: juicy cherry tomatoes, silky white beans, a hit of smoked paprika, and tender greens all simmered together into a cozy, weeknight-friendly stew.
Why you’ll love this dish
This recipe nails the trifecta: fast, affordable, and satisfying. With just one can of beans and a few fresh items, you get a meal that’s high in plant protein and fiber, low on cleanup, and flexible enough to feed picky eaters or nourish a busy cook after work.
“A pantry miracle — warm, creamy, and full of flavor even on nights I have almost nothing in the fridge.” — a regular weeknight tester
Perfect for colder nights, meatless Mondays, or when you want a healthy bowl that doubles as lunch the next day.
How this recipe comes together
Before you start: this stew is all about layering flavors. You sauté aromatics, let cherry tomatoes break down and sweeten, then add beans and broth to create body. Greens wilt in at the end so they stay bright. If you want a silkier texture, mash a portion of the beans or briefly purée the pot. Overall: quick sauté → tomato breakdown → simmer with beans and spices → finish with greens.
What you’ll need
- 1 can white beans, drained and rinsed (cannellini, navy, or great northern work well)
- 2 cups cherry tomatoes, halved (use halved grape tomatoes if preferred)
- 2 cups vegetable broth (low-sodium if watching salt)
- 1 cup greens, chopped (spinach for tenderness; kale for more texture)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (or regular paprika + a pinch of cumin)
- Salt and pepper to taste
Substitution notes: swap in 1 cup cooked white beans if you prefer to use dried beans. Add 1/4 cup coconut milk or unsweetened plant milk for a creamier, richer finish.
Step-by-step instructions
- Heat 1 teaspoon olive oil in a large pot over medium heat.
- Add the diced onion and cook, stirring, until soft and translucent, about 5–7 minutes.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Add halved cherry tomatoes and cook, stirring occasionally, until they begin to soften and break down, about 6–8 minutes.
- Pour in the drained white beans and 2 cups vegetable broth. Add dried oregano and smoked paprika. Bring the pot to a gentle simmer.
- Simmer 6–10 minutes so flavors meld. For a creamier texture, mash about 1/3 of the beans against the pot with a spoon or use an immersion blender for a few seconds.
- Stir in the greens and cook just until wilted (spinach 1–2 minutes, kale 3–4 minutes).
- Taste and season with salt and pepper. Serve warm.
Serving suggestions
- Best ways to enjoy it: ladle into bowls and finish with a drizzle of good olive oil or a squeeze of lemon to brighten the tomatoes.
- Pairing ideas: serve with crusty bread, garlic toast, or a scoop of cooked quinoa or rice for extra heft.
- For a topping: scatter toasted pumpkin seeds, chopped fresh basil, or red pepper flakes. A spoonful of plain vegan yogurt makes a creamy contrast and adds tang.
Storage and reheating tips
- Refrigerator: cool to room temperature, transfer to an airtight container, and store up to 3–4 days.
- Freezer: cool completely, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: gently warm on the stovetop over medium-low, stirring occasionally and adding a splash of broth or water if it’s thickened. Microwave reheats well in 1–2 minute intervals, stirring between intervals.
- Food safety: refrigerate within two hours of cooking. Reheated stew should reach 165°F (74°C) before eating.
Pro chef tips
- Build depth: cook the tomatoes long enough to concentrate their sweetness; lightly charing them gives another flavor layer.
- Texture control: mash some beans for creaminess while leaving others whole to keep bite.
- Salt late: beans absorb salt; season in stages so you don’t over-salt.
- Boost umami: a splash of soy sauce or a teaspoon of miso dissolved in the broth adds savory depth without animal products.
- Time-savers: use pre-washed baby spinach and jarred minced garlic when you’re short on time.
Creative twists
- Smoky-chili version: add a chopped chipotle in adobo or 1/2 teaspoon cayenne for heat.
- Mediterranean spin: add a handful of chopped sun-dried tomatoes and finish with olives and capers.
- Creamier bowl: stir in 1/4 cup tahini or blend in 1/2 cup cooked potato for velvet texture.
- Grain bowl: serve over farro or barley and top with roasted vegetables for a heartier meal.
- Protein swap: add a can of chickpeas or crumbled tempeh for additional texture and protein.
Your questions answered
Q: How long does this stew take from start to finish?
A: Plan on about 25–30 minutes: 5–7 minutes for aromatics, ~6–8 minutes for tomatoes to break down, then a short simmer plus finishing with greens.
Q: Can I use dried beans instead of canned?
A: Yes—cook dried beans fully first (so they’re tender) and use about 1½ cups cooked beans to replace the canned can. Remember to reserve the cooking liquid if you want extra flavor.
Q: Is this suitable for kids/picky eaters?
A: Very much so. Mashing some beans makes the texture more like a creamy soup, and leaving out any spicy additions keeps it mild. Add a sprinkle of grated vegan cheese if that helps acceptance.
Q: Can I make this in a slow cooker or Instant Pot?
A: In a slow cooker, sauté onions and garlic first, then add tomatoes, beans, broth, and spices and cook on low 3–4 hours. In an Instant Pot use sauté for the aromatics and a quick simmer—no pressure cooking is necessary unless you start with dried beans.
Q: How can I make it richer without dairy?
A: Stir in tahini, unsweetened plant milk, or a spoonful of cashew cream at the end.
Conclusion
If you like ideas for similar creamy, plant-based bowls, try this Creamy Tomato White Bean Stew • Bakerita for another take on tomato-and-bean comfort food, or explore texture-forward recipes like Creamy White Bean Soup with Kale | The First Mess for inspiration on making velvety, savory vegan soups.
Creamy Vegan Tomato White Bean Stew
Ingredients
For the stew
- 1 can white beans, drained and rinsed cannellini, navy, or great northern work well
- 2 cups cherry tomatoes, halved use halved grape tomatoes if preferred
- 2 cups vegetable broth low-sodium if watching salt
- 1 cup greens, chopped spinach for tenderness; kale for more texture
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika or regular paprika + a pinch of cumin
- Salt and pepper to taste
Instructions
Preparation
- Heat 1 teaspoon olive oil in a large pot over medium heat.
- Add the diced onion and cook, stirring, until soft and translucent, about 5–7 minutes.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Add halved cherry tomatoes and cook, stirring occasionally, until they begin to soften and break down, about 6–8 minutes.
Cooking
- Pour in the drained white beans and 2 cups vegetable broth. Add dried oregano and smoked paprika. Bring the pot to a gentle simmer.
- Simmer for 6–10 minutes so flavors meld. For a creamier texture, mash about 1/3 of the beans against the pot with a spoon or use an immersion blender for a few seconds.
- Stir in the greens and cook just until wilted (spinach 1–2 minutes, kale 3–4 minutes).
- Taste and season with salt and pepper. Serve warm.
