Looking for a delicious and comforting meal that is easy to make? Look no further! This roasted tomato and white bean stew is packed with flavor and made with simple, fresh ingredients. It’s the perfect dish to warm your soul during the fall season.
A Flavorful Twist
Roasting the tomatoes brings out their natural sweetness and adds a smoky flavor to the stew. Combined with the creamy cannellini beans, this stew is hearty and satisfying. Don’t worry if you don’t have cannellini beans, any white bean will do the trick!
Freshness is Key
Fresh herbs, garlic, and onions add a burst of flavor to the stew. The juices released by the roasted tomatoes during the cooking process are like liquid gold, enhancing the taste of the stew. To add a zesty touch, a dash of citrus is included, elevating the flavor profile to new heights of deliciousness.
The Perfect Pairing
No stew is complete without a crusty piece of bread on the side. A slice of toasted baguette is the ideal companion for sopping up every last drop of this flavorful stew. Serve it with a sprinkle of fresh basil or shredded parmesan for an extra touch of indulgence.
Recipe Details
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: 1 hour
Ingredients:
- 1/2 cup rough chopped flat leaf parsley
- 4 teaspoons lemon zest
- 10oz (2 containers) of cherry or grape tomatoes
- 1/2 cup extra virgin olive oil, plus more for drizzling
- 3 sprigs of fresh thyme, leaves removed from stem
- Salt and pepper to taste
- 1 medium yellow onion, thinly sliced
- 5 cloves of garlic, thinly sliced
- 1 teaspoon red pepper flakes
- 2 (15oz) cans of white beans, drained and rinsed (e.g., cannellini or butter beans)
- 3 cups vegetable broth
- Flaky salt for garnish
- Sprigs of fresh basil for garnish or shredded parmesan
- Thinly sliced baguette (1/2 inch), toasted for dipping
Preparation:
- Heat the oven to 425°F. In a small bowl, mix the chopped parsley and lemon zest. Lightly massage the mixture to release the oils. Set aside.
- In a large baking dish, toss the tomatoes with ¼ of the extra virgin olive oil and the thyme. Season generously with salt and pepper. Roast on the middle rack for 20-25 minutes or until the tomatoes are very soft and slightly golden.
- In a soup pot or Dutch oven, heat the remaining olive oil over medium heat. Add the onion, garlic, and red pepper flakes. Cook until the onion is translucent and the garlic is fragrant (around 4-5 minutes), stirring occasionally.
- Stir in the beans and vegetable broth. Bring to a boil. Mash about half a cup of the beans to thicken the broth to your desired consistency. Season with salt and pepper.
- Add the roasted tomatoes and any juices to the stew. Simmer for 5-10 minutes. Season with salt to taste.
- Ladle the stew into bowls. Top with the lemon parsley mixture and drizzle with more olive oil. Sprinkle with flaky sea salt and garnish with fresh basil or cheese. Serve with toasted bread.
Enjoy this hearty and flavorful roasted tomato and white bean stew with your loved ones. It’s a dish that will surely bring comfort and warmth to your table.
