One Pan Sundried Tomato & Cannellini Bean Stew (Gluten Free, Vegan)

Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
Yield: 2Category: Dinners
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This delicious sundried tomato stew is the perfect warming meal now that the weather has turned.

It is packed full of flavour due to the different types of tomato and fresh herbs used and, despite it being a comforting stew, it is light enough to be eaten all year round. The combination of sundried tomatoes and vine ripened cherry tomatoes add a lovely sweetness to this meal which works perfectly with the salt, garlic and herbs used.

This recipe can be made in just thirty minutes and a lot of the ingredients are tinned goods from your pantry, making this a cheap, staple meal to use when you don’t have much fresh produce in. I add fresh spinach to this for an extra portion of vegetables but this ingredient can be omitted if necessary. Although I prefer to use piccolini tomatoes in this, any type of small vine ripened tomatoes would work. If you only have regular cherry or plum tomatoes to hand they will still be suitable, I just find vine ripened add that extra element of flavour. I usually make this with olive oil but have used chilli oil in the past which I would recommend if you wanted some additional warmth from this meal.

I have noted that this recipe serves two people, however, the portion will be fairly small, (or maybe I just have a large appetite), so you will want to serve it with some kind of crusty bread to make it a more filling meal and mop up the lovely tomato sauce as that is where all the flavour is. You could easily increase the amount this recipe yields by adding an extra tin of cannellini beans, tomatoes and seasoning to create a cosy lunch for four or a really filling stew for two, (with leftovers).

I have written ths recipe up to cook on the hob, however, you could easily make this in a slow cooker if preferred. Just throw all of your ingredients in, set to high and leave it to do its thing for four hours.

If you like this sundried tomato stew recipe, you may also like my Sausage & Cannellini Bean Stew which you can find here or my 15 Minute Spanish Style Beans recipe which is available here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 300g 2 cups cherry vine tomatoes
  • 2 handfuls sundried tomatoes
  • 1 can cannellini beans
  • 1 can chopped tomatoes
  • 1 handful spinach
  • 1/2 handful fresh basil
  • 1/2 handful thyme
  • 3 cloves garlic
  • 1 tbsp dried oregano
  • generous pinch sea salt
  • pinch black pepper
  • splash olive oil


  1. Heat some oil in a heavy bottomed sauce pan and add the whole cherry tomatoes, discarding the vine
  2. Once the tomatoes have started to soften, add a big pinch of salt and the minced garlic cloves. Stir and reduce the heat
  3. Add the can of chopped tomatoes, oregano, black pepper and more sea salt and allow to cook for a few minutes
  4. Stir in the drained cannellini beans and roughly chopped sundried tomatoes and increase the heat to moderate
  5. After a few minutes stir in half of the thyme, half of the basil and the spinach
  6. Reduce the heat and allow to simmer for twenty minutes
  7. Perform a taste test and add any extra seasoning. Top with the remaining thyme and basil before serving


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