Roasted Tomato and White Bean Stew
- Dinner
- Serves 4 to 6 servings
- United States
- Toddler friendly
Ingredients
- 1/2 cup roughly chopped Italian parsley leaves and tender stems
- 2 tsp lemon zest (from 1 large lemon)
- 2 (10-oz) containers cherry or grape tomatoes
- 1/4 cup olive oil, plus 2 Tb and more for drizzling (optional)
- 1 Tb fresh thyme leaves
- Kosher salt and black pepper
- 1 medium yellow onion, thinly sliced
- 3 large garlic cloves, thinly sliced
- 1/2 tsp red-pepper flakes
- 2 (15-oz) cans white beans (such as butter or cannellini), rinsed
- 1 1/2 cups vegetable or chicken broth, or water
- Flaky salt, for serving (optional)
- Toasted bread, for serving
Instructions
- Heat the oven to 425F. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside. In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast until the tomatoes have collapsed and begin to turn golden around the edges, 20 to 25 minutes. When the tomatoes are almost done roasting, heat 2 Tb oil in a large (12-inch) deep skillet or Dutch oven over medium heat. 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, gently smash about 1/2 cup of the beans so they slightly thicken the broth (crush more for a thicker stew). Season with salt and pepper. When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer 5 to 10 minutes more so the flavors come together; season to taste with salt. Ladle into shallow bowls, top each serving with some of the lemon-parsley mixture, drizzle with more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
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