Name: Creamy Tomato White Bean Stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 tsp smoked paprika; ½ tsp red pepper flakes (optional); 1 can (28 oz) crushed tomatoes; 2 cans (15 oz each) white beans (cannellini or navy beans), drained and rinsed; 1 cup vegetable broth; ½ cup heavy cream or coconut cream (for dairy-free); 2 cups fresh spinach or kale; Salt and pepper, to taste; Fresh basil or parsley, for garnish

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Why You’ll Love This Recipe

I enjoy this recipe because it’s simple, wholesome, and comes together in one pot. The creamy tomato base makes it feel indulgent, while the beans and vegetables keep it healthy and filling. I also like that it’s naturally vegetarian and can easily be made vegan, making it a great option to share with friends and family who have different dietary preferences.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, chopped
Garlic cloves, minced
Carrots, diced
Celery, diced
Canned white beans (cannellini or great northern), drained and rinsed
Canned crushed tomatoes
Vegetable broth
Italian seasoning
Red pepper flakes (optional, for heat)
Heavy cream or coconut milk (for dairy-free)
Fresh spinach or kale
Salt and pepper to taste
Fresh parsley or basil for garnish

Directions

I heat olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened.
I stir in the garlic and cook for 30 seconds until fragrant.
I add the crushed tomatoes, vegetable broth, Italian seasoning, and red pepper flakes, bringing the mixture to a simmer.
I stir in the white beans and let the stew cook for 15–20 minutes to allow the flavors to blend.
I pour in the cream (or coconut milk) and stir in the spinach or kale until wilted.
I season with salt and pepper to taste, then garnish with fresh parsley or basil before serving.

Servings and timing

This recipe serves 4–6 people. I usually spend 10 minutes prepping and 25 minutes cooking, so the total time is around 35 minutes.

Variations

I sometimes add cooked pasta or rice for a heartier meal.
I use roasted red peppers blended with the tomatoes for extra sweetness.
I make it smoky with a pinch of smoked paprika.
I add Parmesan cheese for a richer, more savory flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. I reheat gently on the stovetop, adding a splash of broth if needed to loosen the consistency.

FAQs

Can I use dried beans?

Yes, I cook them until tender before adding to the stew, but canned beans make this much quicker.

Can I make this vegan?

Yes, I use coconut milk or a plant-based cream alternative.

Can I blend the stew?

Yes, I partially blend it with an immersion blender for a creamier texture while leaving some beans whole.

What greens work best?

I like spinach for its tenderness, but kale or Swiss chard also work well.

Can I make it in a slow cooker?

Yes, I cook on low for 4–6 hours, adding the cream and greens in the last 30 minutes.

Conclusion

I love making creamy tomato white bean stew because it’s cozy, flavorful, and full of nourishing ingredients. The balance of creamy tomato sauce, hearty beans, and fresh greens makes it a satisfying meal any time of year. It’s a recipe I keep coming back to when I want something comforting yet wholesome.