Description
This Roasted Tomato and White Bean Stew is a hearty, flavorful dish that combines the sweetness of oven-roasted cherry tomatoes with creamy white beans, aromatic herbs, and a touch of heat from red pepper flakes. Enhanced with fresh parsley and lemon zest for brightness, this cozy stew is perfect for a nutritious and comforting meal, served alongside toasted bread.
Ingredients
Herb and Lemon Mixture
- 1/2 cup flat-leaf Italian parsley, finely chopped
- 2 teaspoons lemon zest (from 1 lemon), finely grated
Roasted Tomatoes
- 1 1/4 pounds whole cherry tomatoes
- 1/4 cup olive oil
- 1 tablespoon fresh sage, finely chopped (optional)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Stew Base
- 2 tablespoons olive oil
- 1/2 cup chopped red onion (or yellow onion, about 1 onion)
- 1 tablespoon minced garlic (about 4 cloves)
- 1/2 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 2 (15-ounce) cans white beans (such as cannellini), rinsed
- 1 1/2 cups chicken or vegetable stock
- 2 cups baby spinach (optional)
Instructions
- Prepare Herb and Lemon Mixture: Finely chop the parsley and grate the yellow part of the lemon zest using a cheese grater or a lemon zester. Combine them in a small bowl and set aside for garnish.
- Preheat Oven: Preheat your toaster oven or conventional oven to 400°F (200°C) to prepare for roasting the tomatoes.
- Roast Tomatoes: Toss the whole cherry tomatoes with 1/4 cup olive oil directly in a baking pan. Sprinkle with chopped sage (if using), kosher salt, and freshly cracked black pepper. Roast for about 25 minutes or until the tomatoes wrinkle, start bursting, and slightly collapse. Remove from oven and set aside.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a deep skillet over medium heat. Add the chopped onions and cook, stirring occasionally, for about 3 minutes until softened.
- Add Flavorings: Stir in the red pepper flakes, tomato paste, and minced garlic. Cook together for about 2 more minutes, allowing the flavors to meld.
- Add Beans and Stock: Add the rinsed white beans along with the chicken or vegetable stock to the skillet. Bring the mixture to a simmer and cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
- Season and Adjust: Taste the stew and add about 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper as needed. Stir well and taste again to balance the seasoning.
- Incorporate Roasted Tomatoes: Add the roasted tomatoes with all their pan juices to the skillet. Stir gently to combine and simmer uncovered for another 10 minutes, stirring occasionally. Taste and adjust salt if needed.
- Add Spinach: If using baby spinach, stir it in during the last couple of minutes of cooking, allowing it to wilt slightly.
- Serve: Ladle the stew into bowls, serve with toasted bread on the side, and garnish generously with the prepared lemon zest and parsley mixture. Enjoy your hearty, flavorful stew!
Notes
- You can substitute yellow onion for red onion if preferred.
- Fresh sage is optional but adds a wonderful earthy flavor to the roasted tomatoes.
- Use vegetable stock to keep the stew vegetarian or chicken stock for a richer taste.
- If you prefer a spicier stew, increase the red pepper flakes to taste.
- Adding baby spinach is optional but adds color and nutrition.
- To make it vegan, ensure the stock is vegetable-based and serve with vegan bread.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Mediterranean
