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Roasted Tomato and White Bean Stew

Roasted Tomato and White Bean Stew

This hearty and adaptable stew, made from pantry staples, delivers layers of flavor. Roasted cherry tomatoes add sweetness and brightness to a rich base of onion, garlic, and red-pepper flakes. White beans and broth are simmered until thick, creating a satisfying dish.
While delicious on its own, you can enhance it with wilted greens like kale or chard, and top it with toasted breadcrumbs. The stew is vegan, but adding grated pecorino or Parmesan would also complement the flavors nicely.
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Total Time 30 minutes
Servings 6

Ingredients
  

  • 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
  • ¼ cup olive oil plus 2 tablespoons and more for drizzling (optional)
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and black pepper
  • 1 medium yellow onion thinly sliced
  • 3 large garlic cloves thinly sliced
  • ½ teaspoon red-pepper flakes
  • 2 15-ounce cans white beans (such as butter or cannellini), rinsed
  • 1 ½ cups vegetable or chicken broth or water
  • Flaky salt for serving (optional)
  • Toasted bread for serving

Instructions
 

  • Preheat the oven to 425. In a small bowl, mix the parsley and lemon zest by gently tossing them with your hands until combined. Set aside.
  • On a sheet pan or in a large baking dish, toss the cherry tomatoes with ¼ cup of olive oil and thyme. Season generously with salt and pepper. Roast the tomatoes for 20 to 25 minutes, until they have collapsed and start to turn golden around the edges.
  • While the tomatoes finish roasting, heat 2 tablespoons of olive oil in a large (12-inch) skillet or Dutch oven over medium heat. Add the onion, garlic, and red-pepper flakes, cooking for 4 to 5 minutes until the onion softens and the garlic becomes fragrant. Stir in the rinsed beans and broth, and bring to a simmer. Gently mash about ½ cup of the beans with a spoon to thicken the broth slightly. For a thicker stew, mash more beans. Season with salt and pepper.
  • Once the tomatoes are done roasting, add them and their juices to the stew. Simmer for another 5 to 10 minutes to meld the flavors, then adjust seasoning with more salt if needed.
  • Ladle the stew into shallow bowls. Top with the lemon-parsley mixture and drizzle with extra olive oil. Sprinkle with flaky salt if desired, and serve with toasted bread on the side.