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Low Carb Vegetarian Recipes: Creamy White Bean Tomato Stew

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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mediterranean
Keywords: low carb recipes, low carb vegetarian recipes, recipe low carb, recipes low carb, vegan comfort food, vegetarian bean recipes, white bean stew
Servings: 2 servings
Author: Lila

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

Instructions

  1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Toss in the sliced onion and let it cook for about 3 minutes until it starts getting soft and fragrant.
  2. Add those beautiful cherry tomatoes and cook for another 5 minutes, stirring them around until they start to soften and release their juices. The smell alone will make your mouth water!
  3. Now for the flavor bomb! Add the minced garlic, chopped sun-dried tomatoes, and tomato paste. Keep stirring constantly for about a minute until everything smells amazing and the tomato paste darkens up a bit.
  4. In a small bowl, whisk your arrowroot starch with a splash of the vegetable broth until smooth, then mix it into the remaining broth. Pour this mixture into your pan along with the drained beans.
  5. Let everything simmer gently for 5 minutes until the stew thickens slightly and the beans are warmed through. You'll see it getting all cozy and creamy.
  6. Stir in the vegan cream cheese until it melts beautifully into the stew. Add your greens and watch them wilt down (about 1 minute), then squeeze in that fresh lemon juice. Season with salt and pepper to taste.
  7. Ladle into bowls, top with fresh basil, and serve with crusty bread if you're feeling fancy. Trust me, you'll want something to soak up every last drop!

Notes

Store leftovers in the fridge for up to 4 days in an airtight container. To reheat, warm gently on the stove over low heat, adding a splash of broth if needed. Feel free to swap the cannellini beans for any white beans you love. Great Northern or navy beans work wonderfully too. If you can't find vegan cream cheese, coconut cream or cashew cream make excellent substitutes.