Bright, fresh flavors from roasted cherry tomatoes and fresh lemon come together with hearty white beans in this delicious, ultra-comforting stew.
Good morning, and happy Wednesday <3
The weather here in Charleston is slowly creeping up, with the high’s this week being in the 70’s (!!!) Spring is on the horizon, and this meal is perfect for the transition: you get the comfort and coziness of a warm stew with bright flavors that’ll transport you to summer. Truly the best of both worlds!
This recipe is from NYT Cooking, adjusted slightly for maximum flavor. The sage and rosemary are optional, but highly recommended; the flavors are absolutely wonderful here. Serve alongside some crusty bread (gluten-free, of course) or even focaccia would be lovely. Full recipe below!! I hope you love it <3
Roasted Tomato and White Bean Stew (Adapted from NYT Cooking)
½ cup Italian parsley, chopped
2 teaspoons lemon zest (from 1 large lemon)
2 (10-ounce) containers cherry (or grape) tomatoes
1/4 cup + 2 tbsp olive oil
1 tablespoon fresh thyme leaves
5 sage leaves, finely chopped (optional)
Sprig of fresh rosemary (optional)
Kosher salt and black pepper, to taste
1 medium yellow onion, finely chopped
4-5 large garlic cloves, thinly sliced or minced
½ teaspoon red-pepper flakes, or to taste
2 (15-ounce) cans white beans (increase to 3 cans if you want leftovers!)
1 1/2 cups vegetable or chicken broth
A few handfuls spinach or roughly chopped kale (optional)
Flaky sea salt, for serving
Olive oil, for serving
Freshly grated parmesan, for serving
Toasted bread, for serving
Step 1
Heat the oven to 425 degrees. In a small bowl, toss together the parsley and lemon zest with your hands until well combined; set aside.
Step 2
In a large baking dish or on a sheet pan, toss the tomatoes with ¼ cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
Step 3
When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large deep skillet or Dutch oven over medium heat. Add the onion, and cook until beginning to soften. Add garlic and red-pepper flakes and cook until the garlic is fragrant, a couple minutes more.
Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper to taste.
Step 4
When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Add chopped sage and stir to combine. Add rosemary sprig and submerge, if using. Simmer for about 10 minutes, so the flavors become friendly; season to taste with salt. Stir in spinach/kale and simmer until wilted. Taste again, add more salt if needed.
Step 5
Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture, some grated Parmesan, a drizzle of olive oil, and/or flaky salt + cracked black pepper. Serve with toasted bread.
I hope you love this recipe! Let me know what you think if you give it a try. I’m convinced this is the ultimate comfort meal for any time of year <3
Have a wonderful day friends!!
With love,
Abigail