Prep time: 15 mins | Cook time: 1 hr | Serves: 4
Hearty, very satisfying Roasted Tomato and White Bean Stew. Make this in minutes and enjoy a super comforting dinner to cozy up on cold nights.
INGREDIENTS
10 ounces (2 containers) of cherry or grape tomatoes
1/2 c. rough chopped flat leaf parsley
3 sprigs of fresh thyme, leaves removed from stem
1/2 c. extra virgin olive oil, plus more for drizzling
1 medium yellow onion, thinly sliced
5 cloves of garlic, thinly sliced
1 tsp red pepper flakes
4 tsp lemon zest
3 c. vegetable broth
salt and pepper to taste
sprigs of fresh basil for garnish or shredded Parmesan
thinly sliced baguette (1/2”) toasted for dipping
2 (15 ounces) cans of white beans, drained and rinsed such as cannellini or butter. Butter beans are preferred or a mix of both
flaky salt for garnish
How to make Hearty Roasted Tomato And White Bean Stew
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Place the parsley and lemon zest in a small bowl. Gently mix, massaging the parsley and lemon zest to aid release the oils. Set aside.
Step 3: Place the tomatoes, 1/4 of the extra virgin olive oil, and thyme in a large baking dish. Toss well and generously season with salt and pepper. Place the baking dish in the middle rack of the preheated oven and bake for about 20 to 25 minutes or until the tomatoes are tender and the edges start to become golden. To avoid bitterness, try not to allow the tomatoes to get too dark.
Step 4: In a soup pot or Dutch oven, heat the rest of the extra virgin olive oil over medium heat. Then, add the onion along with the garlic and red pepper flakes. Cook for about 4 to 5 minutes or until the onion is a bit translucent and the garlic is aromatic, stirring often.
Step 5: To the pot, add the beans and pour in the broth. Stir and bring everything to a boil. To slightly thicken the broth, smash about a half cup of the beans, mashing it until you reached your desired thickness. To taste, season with salt and pepper.
Step 6: Add the tomatoes to the stew once done along with its juices. Let everything simmer for about 5 to 10 minutes. As needed, season with extra salt.
Step 7: Into serving bowls, ladle the stew and top with the lemon, parsley mixture, and an extra drizzle of extra virgin olive oil. Sprinkle with flaky sea salt and garnish with some fresh basil or cheese. Serve the stew with toasted bread. Enjoy!
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