There’s something about the first hint of crisp air that has me reaching for cozy dinners, and this Roasted Tomato White Bean Stew is the perfect way to welcome the season. While late-summer tomatoes are still at their sweetest, they’re roasted until caramelized and bursting with flavor, then simmered with creamy white beans, garlic, herbs, and fresh spinach for a hearty, nourishing meal that tastes like fall in a bowl.
It’s simple enough for a weeknight, packed with wholesome ingredients, and absolutely perfect with a thick slice of crusty sourdough for soaking up every last spoonful.
What Makes This Recipe Anti-Inflammatory?
This roasted tomato white bean stew is made with simple, whole-food ingredients that naturally fit into an anti-inflammatory lifestyle. It’s loaded with fiber-rich cannellini beans, antioxidant-packed tomatoes, leafy spinach, garlic, fresh herbs, and heart-healthy extra-virgin olive oil—ingredients that are commonly associated with the Mediterranean style of eating. Rather than relying on heavy cream to create richness, this stew gets its creamy texture from blended white beans and slow-roasted garlic, making it both nourishing and satisfying. While no single food can prevent or cure inflammation, choosing meals centered around nutrient-dense, minimally processed ingredients like these can help support overall health and wellness.
Why You’ll Love This Recipe
- Cozy and comforting: Everything you love about a hearty fall dinner in one warm, nourishing bowl.
- Naturally creamy: Blended white beans and roasted garlic create a rich, velvety broth—no heavy cream needed.
- Easy to make: Simple ingredients and minimal prep make this perfect for busy weeknights.
- Packed with flavor: Sweet roasted tomatoes, caramelized garlic, herbs, and Parmesan create incredible depth in every bite.
- Wholesome ingredients: Made with fiber-rich beans, fresh spinach, extra-virgin olive oil, and antioxidant-rich tomatoes.
- Perfect for meal prep: The flavors get even better the next day, making leftovers just as delicious.
- Pairs beautifully with sourdough: Serve with a thick slice of crusty sourdough to soak up every last spoonful.
How to make roasted tomato white bean stew: step-by-step
Ingredients
For the roasted tomatoes
- 600 grams cherry or grape tomatoes
- 1 whole head garlic
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
For the stew:
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely diced
- 2 cans (15 ounces each) cannellini beans, drained and rinse
- 2 cups low-sodium chicken broth or vegetable broth
- 1 tablespoon tomato paste
- ½ teaspoon smoked paprika
- 2 large handfuls baby spinach
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- ¼ cup fresh basil, roughly chopped
- Salt and black pepper, to taste
Equipment
- Large baking sheet or 9×13-inch baking dishAluminum foil (for roasting the garlic)
- Large Dutch oven or soup pot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Blender or immersion blender (optional, for creating a creamier broth)
- Citrus juicer (optional, for the lemon)
Instructions
- Roast the tomatoes. Preheat the oven to 425°F. Add the tomatoes to a baking dish or sheet pan. Drizzle with 2 tablespoons olive oil and season with oregano, thyme, salt, pepper and red pepper flakes.
- Slice the very top off the head of garlic to expose the cloves. Drizzle it with a little olive oil, wrap loosely in foil, and place alongside the tomatoes. Roast for 25–30 minutes, until the tomatoes are blistered and bursting and the garlic is soft.
- Start the stew. While the tomatoes roast, heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, until softened.
- Stir in the tomato paste and smoked paprika and cook for 1 minute. Add the cannellini beans and broth. Bring to a gentle simmer and cook for about 10 minutes.
- Make it creamy without cream. Scoop about 1 cup of the beans and broth into a blender and blend until smooth, then return it to the pot. Alternatively, mash some of the beans directly in the pot with a potato masher.
- Squeeze the roasted garlic cloves from their skins and mash them into a paste. Add the garlic and all of the roasted tomatoes plus their juices to the stew. Gently stir, leaving plenty of the tomatoes intact.
- Stir in the spinach and Parmesan and simmer for another 3–5 minutes, just until the spinach wilts and the stew becomes thick and creamy.
- Remove from the heat and stir in the lemon juice and fresh basil. Taste and adjust the salt and pepper.
- Serve with extra herbs and Parmesan cheese if desired. This soup pairs wonderfully with sourdough bread to soak up all the delicious broth.
Storage
- Store any leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
More anti-inflammatory recipes
- Healing Turmeric Chicken Soup (Easy One Pot Recipe)
- Lemon Garlic Sheet Pan Salmon with Potatoes and Green Beans
- Wild Rice Autumn Soup
- Creamy Vegetable Soup
Roasted Tomato & White Bean Stew (one pot meal)
Easy Roasted Tomato White Bean Stew is a cozy, healthy one-pot meal made with roasted tomatoes, creamy cannellini beans, garlic, spinach, and herbs for a flavorful, anti-inflammatory dinner perfect for fall.
Equipment
- Large baking sheet
- Aluminum foil
- Large dutch oven or soup pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Blender or immersion blender
- Citrus juicer
Ingredients
For the roasted tomatoes
- 600 grams cherry or grape tomatoes
- 1 whole head of garlic
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional )
For the stew
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion (finely diced)
- 2 cans (15 oz each) cannellini beans (drained and rinsed)
- 2 cups chicken broth or vegetable broth
- 1 tablespoon tomato paste
- 1/2 teaspoon smoked paprika
- 2 large handfuls of baby spinach
- 1/4 cup freshly grated Parmesan cheese (optional)
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh basil (roughly chopped)
- salt and pepper to taste
Instructions
-
Roast the tomatoes. Preheat the oven to 425°F. Add the tomatoes to a baking dish or sheet pan. Drizzle with 2 tablespoons olive oil and season with oregano, thyme, salt, pepper and red pepper flakes.
-
Slice the very top off the head of garlic to expose the cloves. Drizzle it with a little olive oil, wrap loosely in foil, and place alongside the tomatoes. Roast for 25–30 minutes, until the tomatoes are blistered and bursting and the garlic is soft.
-
Start the stew. While the tomatoes roast, heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, until softened.
-
Stir in the tomato paste and smoked paprika and cook for 1 minute. Add the cannellini beans and broth. Bring to a gentle simmer and cook for about 10 minutes.
-
Make it creamy without cream. Scoop about 1 cup of the beans and broth into a blender and blend until smooth, then return it to the pot. Alternatively, mash some of the beans directly in the pot with a potato masher.
-
Squeeze the roasted garlic cloves from their skins and mash them into a paste. Add the garlic and all of the roasted tomatoes plus their juices to the stew. Gently stir, leaving plenty of the tomatoes intact.
-
Stir in the spinach and Parmesan and simmer for another 3–5 minutes, just until the spinach wilts and the stew becomes thick and creamy.
-
Remove from the heat and stir in the lemon juice and fresh basil. Taste and adjust the salt and pepper.
-
Serve with extra herbs and Parmesan cheese if desired. This soup pairs wonderfully with sourdough bread to soak up all the delicious broth.
-
Store any leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
Comments