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Roasted Tomato & White Bean Stew
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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.

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course: Main Course, Soup
Cuisine: American
Keyword: roasted tomato and white bean stew
Servings: servings
Calories: 350 kcal

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Remove from the heat and stir in the lemon juice and fresh basil. Taste and adjust the salt and pepper.
  9. Serve with extra herbs and Parmesan cheese if desired. This soup pairs wonderfully with sourdough bread to soak up all the delicious broth.
  10. 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

Serving: 1 serving | Calories: 350 kcal | Carbohydrates: 38 g | Protein: 14 g | Fat: 17 g |

Nutritional information is automatically calculated and should be used as an approximation only.

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