Roasted Tomato White Bean Stew
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes40
minutesA friend made this for lunch one Sunday and my family went crazy. It is so easy and so delicious. It is a go to recipe. What makes this recipe shine is using fresh picked tomatoes. During the summer when I harvest my tomatoes, I always take a bunch of cherry tomatoes and slow roast them on baking sheets with olive oil, salt and pepper. Sometimes I will toss in minced garlic and fresh herbs. After roasting them, I let them cool and place them in zip lock bag on a baking sheet so they freeze flat and I can use them all winter long. If you don’t have access to tomatoes in season, I use a combination of cherry tomatoes from the store that I slow roast and 1 or 2 can cherry tomatoes. I love this recipe as I make it ahead and reheat it. My family also takes it for lunch with some good crusty bread.
Ingredients
1/2 cup chopped Italian Parsley
2 teaspoons lemon zest from 1 lemon
2 (10oz) containers of cherry tomatoes
1-2 cans cherry tomatoes
1/4 cup olive oil
1 Tablespoon Thyme leaves
Kosher salt and Fresh black pepper
1 medium onion, thinly sliced
4-6 garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 tablespoon sun dried tomato paste
2 (15oz) cans of white beans, drained and rinsed
1 1/2 cup chicken or vegetable broth
Flaky salt for serving and good bread
Directions
- heat oven to 425. Line a baking sheet with 2 sheets of parchment. Toss the fresh cherry tomatoes with 1/4 olive oil and thyme. Season with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges about 25 minutes. While this is cooking, toss the parsley with the lemon zest and set aside.
- In a large Dutch oven over medium heat, heat some olive oil and add the onions and allow to cook about 5 minutes. Add the garlic and red pepper flakes. cook an additional 4-5 minutes. Stir in rinsed beans and chicken stock and bring to a simmer. Season with salt and pepper.
- Add the roasted tomatoes, can of cherry tomatoes, sun dried tomato paste, Cook for 10-15 minutes. Season to taste.
- To serve, ladle into bowls and sprinkle with lemon parsley mix and drizzle with olive oil. Serve with hot, toasted bread.
