Roasted Tomato and White Bean Stew

Updated: Oct. 11, 2021

Basic Information

• Total Time: 30 minutes (prep + cooking)

• Servings: 4 (adjust based on portion size)

Ingredients

Vegetables & Herbs

• ½ cup roughly chopped Italian parsley leaves and tender stems

• 2 teaspoons lemon zest (from 1 large lemon)

• 2 (10-ounce) containers cherry or grape tomatoes

• 1 medium yellow onion, thinly sliced

• 3 large garlic cloves, thinly sliced

• ½ teaspoon red-pepper flakes

• 1 medium yellow onion, thinly sliced

• (Optional additions: Swiss chard, kale, spinach, or fresh sage, as per user feedback)

Liquids & Oils

• ¼ cup olive oil (plus 2 tablespoons + extra for drizzling, optional)

• 1½ cups vegetable or chicken broth (or water)

Beans

• 2 (15-ounce) cans white beans (e.g., butter or cannellini), rinsed and drained

Seasonings

• Kosher salt and black pepper

• Flaky salt (for serving, optional)

Cooking Steps

Step 1: Prepare Lemon-Parsley Topping

In a small bowl, gently toss parsley leaves and tender stems with lemon zest using your hands until evenly combined. Set aside.

Step 2: Roast Tomatoes

Preheat oven to 425°F (218°C). In a large baking dish or sheet pan, toss tomatoes with ¼ cup olive oil and fresh thyme leaves. Season generously with salt and pepper. Roast until tomatoes collapse and edges turn golden, 20–25 minutes.

Step 3: Simmer Bean Base

While tomatoes roast, heat 2 tablespoons olive oil in a large (12-inch) deep skillet or Dutch oven over medium heat. Add onion, garlic, and red-pepper flakes. Cook until onion is translucent and garlic fragrant, 4–5 minutes.

Stir in rinsed beans and broth. Bring to a simmer. Using the back of a spoon, gently smash about ½ cup of the beans to slightly thicken the broth (add more crushed beans for a thicker stew if desired). Season with salt and pepper.

Step 4: Combine with Roasted Tomatoes

When tomatoes finish roasting, add them (and their accumulated juices) directly to the stew. Simmer for 5–10 minutes to meld flavors. Adjust salt to taste.

Step 5: Serve

Ladle into shallow bowls. Top each serving with the lemon-parsley mixture, drizzle with extra olive oil, and sprinkle with flaky salt if preferred. Serve immediately with toasted bread.

User Variations & Recommendations

Based on reader feedback, enhance the stew with these additions:

• Extra Greens: Add 1 head Swiss chard or 5–6 fresh sage leaves (white beans + sage pairs beautifully), or substitute with kale/spinach.

• Flavor Boost: Add 2 tablespoons tomato paste (per user B) or sun-dried tomatoes for a richer, redder base.

• Bean Quantity: Increase to 3–4 cans for leftovers (e.g., 4 cans for 2–3 days of meals).

• Herb Intensity: Add extra garlic (6 cloves) or fresh herbs (e.g., thyme, rosemary) for depth.

• Meat Option: Sauté 8 oz crimini mushrooms in olive oil and add to Step 4 for a heartier texture.

Pro Tip: Let the stew rest overnight—flavors intensify, making it even more delicious!

Recipe adapted from original, with user feedback incorporated.