Name: Low Carb Vegetarian Recipes: Creamy White Bean Tomato Stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 small yellow onion, sliced; 8 oz. cherry tomatoes, halved; 4 garlic cloves, minced; 1/4 cup sun-dried tomatoes, chopped; 1 tablespoon tomato paste; 1 (15 oz) can cannellini beans, drained and rinsed; 1 1/4 cup vegetable broth; 1 tablespoon arrowroot starch or cornstarch; 2 cups baby greens (arugula or spinach); 1/4 cup vegan cream cheese; Salt and pepper, to taste; 1 small lemon, juiced; 1/4 cup fresh basil, sliced for garnish

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Let me tell you something about comfort food that actually loves you back! This creamy white bean stew landed on my table during one of those crazy weeknights when I was staring into the pantry wondering what magic I could pull together. You know that feeling, right? When you’re too tired to think but your stomach is making demands. I grabbed a can of white beans, some cherry tomatoes that were begging to be used, and thought ‘why not make something that tastes like a warm hug?’ What came out was this gorgeous, silky stew that my whole family devoured. The kids didn’t even complain about the greens I snuck in there (victory dance!). This recipe hits all the right notes for us busy folks who want something nourishing without the fuss. We’re talking 25 minutes from start to finish, one pan, and ingredients you probably have hanging around already. Plus, it’s packed with plant protein and loads of flavor from garlic, sun-dried tomatoes, and fresh basil. Trust me, your kitchen will smell incredible while this bubbles away on the stove.

Low Carb Vegetarian White Bean Tomato Stew Content

1) Key Takeaways
2) Easy Low Carb Vegetarian White Bean Tomato Stew Recipe
3) Ingredients for Low Carb Vegetarian White Bean Tomato Stew
4) How to Make Low Carb Vegetarian White Bean Tomato Stew
5) Tips for Making Low Carb Vegetarian White Bean Tomato Stew
6) Making Low Carb Vegetarian White Bean Tomato Stew Ahead of Time
7) Storing Leftover Low Carb Vegetarian White Bean Tomato Stew
8) Try these Main Course next!
9) Low Carb Vegetarian White Bean Tomato Stew
10) Nutrition

1) Key Takeaways

What makes this white bean stew perfect for low carb vegetarian recipes?
How do you create creamy texture without heavy cream?
What are the best white beans for vegetarian bean recipes?
Can you make this stew ahead of time for meal prep?

2) Easy Low Carb Vegetarian White Bean Tomato Stew Recipe

This low carb vegetarian recipes masterpiece transforms simple pantry staples into something magical. I discovered this gem during one of those weeks when I was trying to eat healthier but didn’t want to sacrifice flavor. You know how it is when you’re craving comfort food but want to stick to your goals?

The beauty of this recipe lies in how quickly it comes together. We’re talking 25 minutes from start to finish, which means you can have a satisfying meal ready faster than ordering takeout. The low carb vegetarian recipes category often gets a bad rap for being boring, but this stew proves that wrong with every spoonful.

What sets this apart from other vegetarian bean recipes is the creamy, rich texture we achieve without any dairy. The secret? A combination of vegan cream cheese and perfectly cooked cherry tomatoes that break down into the most gorgeous sauce. My husband, who’s usually skeptical about plant-based meals, actually asked for seconds the first time I made this.

3) Ingredients for Low Carb Vegetarian White Bean Tomato Stew

Yellow Onion: I always reach for yellow onions in recipes low carb because they add sweetness without the carbs. The natural sugars caramelize beautifully, creating depth of flavor that makes this stew taste like it’s been simmering for hours. If you’re out of yellow onions, white onions work just fine, but avoid red onions here as they can overpower the delicate tomato flavors.

Cherry Tomatoes: Fresh cherry tomatoes are the star players in this dish. They burst with juice when heated, creating the base for our creamy sauce. I’ve tried using regular tomatoes, but cherry tomatoes have that perfect balance of sweetness and acidity. Plus, they hold their shape better than larger varieties, giving you delightful pops of flavor in every bite.

Garlic Cloves: Four cloves might seem like a lot, but trust me on this one. Garlic becomes mellow and sweet when cooked, and it’s what makes this one of my favorite low carb recipes. Fresh garlic beats the jarred stuff every time, so take the extra minute to mince it yourself. Your kitchen will smell incredible, and the flavor difference is worth the effort.

Sun-dried Tomatoes: These little gems pack concentrated tomato flavor that transforms the entire dish. I prefer the dry-packed version over oil-packed because we control the fat content ourselves. They add a slightly chewy texture and intense umami that makes this stew incredibly satisfying. If you can’t find them, you could substitute with tomato paste, but the texture won’t be quite the same.

Cannellini Beans: The protein powerhouse of our recipe low carb creation. I love cannellini beans for their creamy texture and mild flavor that doesn’t compete with the tomatoes. They’re also called white kidney beans, and they hold their shape beautifully when simmered. Canned beans make this recipe super convenient, but if you’re meal prepping, you could cook dried beans from scratch.

Vegetable Broth: Good quality broth makes all the difference between okay and amazing. I usually go with low-sodium varieties so I can control the salt level myself. The broth adds richness and helps create that silky consistency we’re after. If you’re not vegetarian, chicken broth would work too, but vegetable broth keeps this dish plant-based and delicious.

4) How to Make Low Carb Vegetarian White Bean Tomato Stew

Step 1: Heat your olive oil in a medium saucepan over medium heat. Add the sliced onions and let them cook for about 3 minutes until they start getting soft and translucent. This is where the magic begins, as the onions release their natural sweetness and create the flavor foundation for your stew.

Step 2: Toss in those beautiful cherry tomatoes and cook for another 5 minutes, stirring occasionally. Watch them start to soften and release their juices. The smell will be absolutely incredible, and you’ll see the tomatoes beginning to break down and create a natural sauce base.

Step 3: Add the minced garlic, chopped sun-dried tomatoes, and tomato paste to the pan. Stir constantly for about a minute until everything smells amazing and the tomato paste darkens slightly. This step builds the deep, complex flavors that make this stew so satisfying.

Step 4: In a small bowl, whisk your arrowroot starch with a splash of the vegetable broth until completely smooth. This prevents lumps from forming. Mix this slurry into the remaining broth, then pour everything into your pan along with the drained cannellini beans.

Step 5: Let the mixture simmer gently for 5 minutes until it thickens slightly and all the flavors meld together. The beans should be heated through and the consistency should be creamy but not too thick. Stir occasionally to prevent sticking.

Step 6: Stir in the vegan cream cheese until it melts completely into the stew, creating that gorgeous creamy texture. Add your baby greens and watch them wilt down in about a minute. Finish with fresh lemon juice and season with salt and pepper to taste.

5) Tips for Making Low Carb Vegetarian White Bean Tomato Stew

Don’t Skip the Tomato Paste Cooking Step: I learned this trick from my Italian grandmother. Cooking the tomato paste with the garlic and onions develops incredibly rich flavors. You’ll see the paste darken and smell more intense. This step transforms the paste from sharp and acidic to deep and savory.

Choose Your Greens Wisely: Baby spinach wilts quickly and has a mild flavor, while arugula adds a peppery bite that complements the creamy base perfectly. Kale works too but needs a bit more cooking time. I’ve tried regular spinach, but the stems can be tough, so stick with baby varieties for the best texture.

Control the Consistency: The starch slurry is your friend here. If your stew seems too thin, whisk a bit more arrowroot starch with cold broth and stir it in. If it gets too thick, just add more broth a splash at a time. The perfect consistency should coat a spoon but still be pourable.

Taste and Adjust: This is where you make the recipe your own. Some people like more lemon for brightness, others prefer extra garlic. Start with the recipe as written, then adjust to your taste. The salt level can vary depending on your broth, so always taste before serving.

Fresh vs. Dried Herbs: Fresh basil makes this dish sing, but if you only have dried, use about a third of the amount and add it during cooking rather than as garnish. Fresh herbs should be added at the end to maintain their bright flavor and beautiful color.

6) Making Low Carb Vegetarian White Bean Tomato Stew Ahead of Time

This stew is a meal prep champion and actually tastes better the next day. The flavors have time to meld and develop, creating an even richer, more complex taste. I often make a double batch on Sunday and portion it out for easy weekday lunches that reheat beautifully.

If you’re planning to make this ahead, I recommend holding back on adding the greens until you’re ready to serve. The spinach or arugula can get a bit mushy if stored for too long. Instead, add fresh greens when reheating, and they’ll wilt perfectly in the hot stew.

The base of tomatoes, beans, and aromatics actually improves with time. Store it in the refrigerator for up to 4 days, and you’ll notice how the sun-dried tomatoes continue to release their concentrated flavor into the broth. This makes it perfect for busy weeks when you want healthy, satisfying meals without daily cooking.

When reheating, use low heat and stir gently to prevent the beans from breaking apart. Add a splash of broth or water if it seems too thick after refrigeration. The cream cheese might separate slightly, but stirring while reheating will bring it back together beautifully.

7) Storing Leftover Low Carb Vegetarian White Bean Tomato Stew

Store your leftover stew in airtight containers in the refrigerator for up to 4 days. Glass containers work best because they don’t absorb flavors and make reheating simple. I like to portion it into individual serving sizes, so I can grab lunch and go without having to measure portions.

For reheating, gentle heat is key to maintaining the creamy texture. Use the stovetop over low to medium heat, stirring occasionally. Avoid the microwave if possible, as it can make the cream cheese separate and the beans get rubbery. If you must use the microwave, use 50% power and stir every 30 seconds.

This stew doesn’t freeze particularly well because of the cream cheese and fresh vegetables. The texture changes significantly after freezing and thawing. If you want to freeze some, consider freezing just the tomato and bean base without the cream cheese and greens, then add those fresh when reheating.

Leftover stew makes an excellent base for other meals too. I’ve used it as a sauce over pasta, stirred it into risotto, and even used it as a topping for baked sweet potatoes. The rich flavors work beautifully in so many different applications.

8) Try these Main Course next!

9) Low Carb Vegetarian White Bean Tomato Stew