Roasted Tomato and White Bean Stew

Roasted Tomato and White Bean Stew

By Colu Henry

Updated Oct. 11, 2021

Key Information

• Total Time: 30 minutes (prep & cooking)

• Rating: ★★★★★ (13,758 reviews)

• Comments: 1,318 comments

Introduction

This hearty and versatile stew exemplifies pantry-driven cooking, delivering rich, layered flavors with minimal effort. Roasted cherry tomatoes, their sweetness intensified by olive oil, provide a bright contrast to the comforting richness of the dish. A savory base of caramelized onions, fragrant garlic, and a hint of spice forms the foundation, complemented by creamy white beans and umami-rich broth. Naturally vegan, it can be customized with fresh greens or toasted toppings for added depth.

Ingredients (Serves 2–4)

• For the stew:

• 800–900g (2.5 cups) cherry tomatoes (preferably vine-ripened), halved

• 3 tbsp extra-virgin olive oil, divided

• 1 medium yellow onion (150g), diced

• 3 garlic cloves, crushed or minced

• ¼ tsp red pepper flakes (adjust to taste)

• 400g (15 oz) canned white beans (e.g., cannellini beans), drained and rinsed

• 500ml (2 cups) low-sodium vegetable broth (or chicken broth for non-vegetarian options)

• ½ tsp sea salt (adjust to taste)

• ¼ tsp freshly ground black pepper

• Optional add-ons:

• 200g (7 oz) leafy greens (kale, escarole, or Swiss chard), stems removed and chopped

• 2 tbsp fresh herbs (basil, parsley, or thyme), chopped (optional)

• 2 tbsp toasted breadcrumbs (store-bought or homemade: toss 1 slice bread with ½ tsp olive oil, toast at 180°C/350°F for 5–7 minutes, then pulse in a food processor)

• 30g (1 oz) freshly grated pecorino or Parmesan cheese (optional, for topping)

Instructions

Step 1: Roast the Tomatoes

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. In a large bowl, toss halved cherry tomatoes with 2 tbsp olive oil, a pinch of salt, and pepper.

3. Spread tomatoes on the prepared baking sheet in a single layer (avoid overcrowding). Roast for 20–25 minutes, until edges are blistered and tomatoes are soft but not mushy. Let cool slightly.

Step 2: Sauté Aromatics

1. Meanwhile, heat the remaining 1 tbsp olive oil in a large, heavy-bottomed pot over medium heat. Add diced onion and cook for 5–6 minutes, stirring occasionally, until translucent and tender.

2. Add garlic and red pepper flakes; cook for 30 seconds to 1 minute, until fragrant (be careful not to burn the garlic).

Step 3: Build the Stew

1. Add the roasted tomatoes (and any accumulated juices) to the pot. Stir to combine with the onions and garlic. Cook for 2–3 minutes to meld flavors.

2. Pour in the vegetable broth, then add the drained white beans. Stir well, season with salt and pepper, and bring to a simmer.

3. Reduce heat to low, cover, and cook for 10–15 minutes, allowing the stew to thicken slightly and flavors to intensify.

Step 4: Finish with Greens

1. If using leafy greens, add them to the stew in the final 2–3 minutes of cooking. Stir gently and cook until greens are wilted but still retain a vibrant color.

2. Remove from heat. Taste and adjust seasoning if needed. Garnish with fresh herbs (if using) before serving.

Step 5: Serve & Customize

1. Ladle the stew into bowls. Top with toasted breadcrumbs and grated pecorino/Parmesan cheese (if desired).

2. For extra freshness, add a sprinkle of fresh herbs or a drizzle of olive oil before serving.

Pro Tips

• Make Ahead: The stew improves overnight; reheat gently with a splash of broth if needed.

• Vegan-Friendly: Use vegetable broth and omit cheese for a fully plant-based dish.

• Substitutions: Swap beans for chickpeas or lentils; kale can be replaced with spinach or arugula.

Enjoy this comforting, flavorful stew—perfect for a cozy weeknight dinner or a weekend lunch!