Roasted Tomato and White Bean Stew
Updated Oct. 11, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup roughly chopped Italian parsley leaves and tender stems
- 2teaspoons lemon zest (from 1 large lemon)
- 2(10-ounce) containers cherry or grape tomatoes
- ¼cup olive oil, plus 2 tablespoons and more for drizzling (optional)
- 1tablespoon fresh thyme leaves
- Kosher salt and black pepper
- 1medium yellow onion, thinly sliced
- 3large garlic cloves, thinly sliced
- ½teaspoon red-pepper flakes
- 2(15-ounce) cans white beans (such as butter or cannellini), rinsed
- 1½cups vegetable or chicken broth, or water
- Flaky salt, for serving (optional)
- Toasted bread, for serving
Nutritional analysis per serving (6 servings)
358 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 14 grams protein; 722 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
- Step 2
In a large baking dish or on a sheet pan, toss the tomatoes with ¼ cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
- Step 3
When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
- Step 4
When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
- Step 5
Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
Private Notes
Comments
I added a head of Swiss chard and about 5 fresh sage leaves (which I highly recommend because ), uh,white beans and sage...). Really wonderful.
AMAZING. I adapted the recipe after reading many of the comments. My husband & I rate our recipes & this one was 10/10! With the changes made, we have enough for 2 nights for two of us, w/perhaps a little leftover for a snack. I appreciated all the comments, as i do think the changes mattered: 1) CHOP the onions 2) Used 6 large garlic cloves 3) Used 3 Cans of Beans 4) Used 2 Cups of veggie broth 5) Added 2 T of Tomato Paste & a generous handful of Spinach in Step 4 GREAT. esp in cold weather
This is really good and fast to make. Only thing I will say is the soup base is not red like the picture. I think maybe if I do this recipe again I’ll add some sun dried tomatoes or a little tomato paste.
Absolutely delicious. I recommend you dice the parsley finely. I used an immersion blender to create a thicker broth. Also squeezed extra fresh lemon for fresh flavor while simmering. Also used 3 cans of beans and extra veggie broth. Will make again!
I added 2 Tbsps tomato paste and 2” small diced pepperoni prior to adding the tomatoes. The pepperoni just disappears, but leaves a hearty note .
This was a HUGE hit with everyone! Best recipe I've made so far! I relied heavily on the comment suggestions (especially "Grandie"), made it less "soupy" and served it over toasted french bread. It was phenomenal.