@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/hearty-roasted-tomato-and-white-bean-stew/#recipe
headline
nameRoasted Tomato and White Bean Stew
descriptionA bowl of this hearty, comforting soup is made with simple and fresh ingredients.
urlhttps://12tomatoes.com/hearty-roasted-tomato-and-white-bean-stew
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 1/2 cup rough chopped flat leaf parsley
  • 4 teaspoons lemon zest
  • 10oz (2 containers) of cherry or grape tomatoes
  • 1/2 cup extra virgin olive oil, plus more for drizzling
  • 3 sprigs of fresh thyme, leaves removed from stem
  • salt and pepper to taste
  • 1 medium yellow onion thinly sliced
  • 5 cloves of garlic thinly sliced
  • 1 teaspoon red pepper flakes
  • 2 (15oz) cans of white beans drained and rinsed. Ex: cannellini or butter. Butter beans preferred or a mix of both
  • 3 cups vegetable broth
  • flaky salt for garnish
  • sprigs of fresh basil for garnish or shredded parmesan
  • thinly sliced baguette (1/2inch) toasted for dipping
Preparation
  1. Heat the oven to 425°F. In a small bowl, gently mix the parsley and lemon zest. When mixing, lightly massage the parsley and lemon zest to help release the oils. Set aside.
  2. In a large baking dish, toss the tomatoes with ¼ of the extra virgin olive oil and all of the thyme. Season generously with salt and pepper. Roast on the middle rack for about 20-25 minutes or until very soft and the edges begin to become golden. Try not to let the tomatoes get too dark in order to avoid introducing bitterness from the char.
  3. Once the tomatoes are done, heat the remaining extra virgin olive oil in a soup pot or dutch oven over medium heat. Add the onion, garlic, and red pepper flakes. Cook until the onion is slightly translucent and the garlic becomes fragrant; 4-5 minutes. Make sure to stir the mixture periodically to avoid the garlic browning.
  4. Stir in the beans and broth. Bring to boil. Smash about a half cup of the beans to slightly thicken the broth. Smash until desired thickness. Season with salt and pepper.
  5. Once the tomatoes are done, add them directly to the stew along with any juices produced. Simmer for 5-10 minutes. Season with salt to taste.
  6. Ladle stew into bowls. Top with the lemon parsley mixture and drizzle with more extra virgin olive oil. Season with flakey sea salt, top with fresh basil or cheese and serve with toasted bread.
A bowl of this hearty, comforting soup is made with simple and fresh ingredients.
Course: Dinner

Recipe adapted from New York Times Cooking.

<< Go Back

Roasted Tomato and White Bean Stew

A rich and hearty stew made with just vegetables...yes, it is possible!

Roasted Tomato and White Bean Stew

4.5 from 129 votes
Servings: Serves 4
Author: Sarah Cool
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1/2 cup rough chopped flat leaf parsley
  • 4 teaspoons lemon zest
  • 10oz (2 containers) of cherry or grape tomatoes
  • 1/2 cup extra virgin olive oil, plus more for drizzling
  • 3 sprigs of fresh thyme, leaves removed from stem
  • salt and pepper to taste
  • 1 medium yellow onion thinly sliced
  • 5 cloves of garlic thinly sliced
  • 1 teaspoon red pepper flakes
  • 2 (15oz) cans of white beans drained and rinsed. Ex: cannellini or butter. Butter beans preferred or a mix of both
  • 3 cups vegetable broth
  • flaky salt for garnish
  • sprigs of fresh basil for garnish or shredded parmesan
  • thinly sliced baguette (1/2inch) toasted for dipping

Preparation

  1. Heat the oven to 425°F. In a small bowl, gently mix the parsley and lemon zest. When mixing, lightly massage the parsley and lemon zest to help release the oils. Set aside.
  2. In a large baking dish, toss the tomatoes with ¼ of the extra virgin olive oil and all of the thyme. Season generously with salt and pepper. Roast on the middle rack for about 20-25 minutes or until very soft and the edges begin to become golden. Try not to let the tomatoes get too dark in order to avoid introducing bitterness from the char.
  3. Once the tomatoes are done, heat the remaining extra virgin olive oil in a soup pot or dutch oven over medium heat. Add the onion, garlic, and red pepper flakes. Cook until the onion is slightly translucent and the garlic becomes fragrant; 4-5 minutes. Make sure to stir the mixture periodically to avoid the garlic browning.
  4. Stir in the beans and broth. Bring to boil. Smash about a half cup of the beans to slightly thicken the broth. Smash until desired thickness. Season with salt and pepper.
  5. Once the tomatoes are done, add them directly to the stew along with any juices produced. Simmer for 5-10 minutes. Season with salt to taste.
  6. Ladle stew into bowls. Top with the lemon parsley mixture and drizzle with more extra virgin olive oil. Season with flakey sea salt, top with fresh basil or cheese and serve with toasted bread.