Roasted Tomato and White Bean Stew
Roasted tomato and white bean stew is a dish that will make your belly happy year-round. It's hearty enough to warm up your body and soul after a walk in the snow and light enough to enjoy on the deck for a summer dinner with fresh garden tomatoes and a glass of rosé.
Servings: 2 main dishes (or 4 sides)
Calories: 427kcal
Equipment
- Toaster oven
- Baking pan
- Deep skillet (or Dutch oven)
Ingredients
Topping
- ½ cup flat-leaf Italian parsley, finely chopped
- 2 teaspoons (1 lemon) lemon zest, finely grated
Roasted Tomatoes
- 1 ¼ pounds whole cherry tomatoes
- ¼ cup olive oil
- 1 tablespoon fresh sage, finely chopped (optional)
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
White Bean Stew
- 2 tablespoons olive oil
- ½ cup chopped red onion (yellow onion works too) - (about 1 onion)
- 1 tablespoon minced garlic (4 cloves)
- ½ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 2 (15 - ounce) cans white beans (such as cannellini), rinsed
- 1 ½ cups chicken or vegetable stock
- 2 cups baby spinach (optional)
Instructions
- Chop the parsley as finely as possible and grate the yellow part of the lemon rind with the smallest side of the cheese grater available. If you have a lemon zester, use it.½ cup flat-leaf Italian parsley, finely chopped, 2 teaspoons (1 lemon) lemon zest, finely grated
- Mix in a bowl and set aside.
- Preheat (toaster) oven to 400℉.
- Mix tomatoes with olive oil directly in the baking pan.1 ¼ pounds whole cherry tomatoes, ¼ cup olive oil
- Sprinkle with chopped sage, salt, and pepper.1 tablespoon fresh sage, finely chopped (optional), ½ teaspoon kosher salt, ½ teaspoon freshly cracked black pepper
- Bake for about 25 minutes or until the tomatoes look wrinkly, start bursting, and slightly collapse. Set aside.
- Heat olive oil in a deep skillet, over medium heat.2 tablespoons olive oil
- Add the chopped onions and cook and stir for about 3 minutes.½ cup chopped red onion (yellow onion works too) - (about 1 onion)
- Next, add red pepper flakes, tomato paste (or anchovies), and garlic.½ teaspoon red pepper flakes, 1 tablespoon tomato paste, 1 tablespoon minced garlic (4 cloves)
- Stir for another 2 minutes.
- Then, add beans and chicken or vegetable stock.2 (15 - ounce) cans white beans (such as cannellini), rinsed, 1 ½ cups chicken or vegetable stock
- Bring to a simmer and let it simmer (uncovered) for 10 minutes, stirring occasionally.
- It’s time to taste. It probably needs ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Taste again.
- Add the roasted tomatoes (with all the pan juices) to the skillet, give it a good stir, and simmer (uncovered) for another 10 minutes, stirring occasionally. Taste again. Maybe it needs a little more salt.
- If using, add the baby spinach just for the last couple of minutes.2 cups baby spinach (optional)
- Serve with some toasted bread, and don’t forget to garnish with the lemon zest-parsley mixture. Enjoy!
Notes
Nutrition
Calories: 427kcal | Carbohydrates: 14g | Protein: 3g | Fat: 42g | Sodium: 930mg | Potassium: 575mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4758IU | Vitamin C: 50mg | Calcium: 106mg