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Photograph of Roasted tomato and white bean stew.

AmericanRoasted tomato and white bean stew

Serves 4 | Prep 10 mins | Cook 35 mins

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.

Source: cooking.nytimes.com

Ingredients

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½ cup Italian parsley leaves and tender stems, roughly chopped
2 tsp lemon zest, from 1 large lemon
500 g cherry or grape tomatoes
¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)
1 tbsp fresh thyme leaves
Kosher salt and black pepper
1 medium yellow onion, thinly sliced
3 large cloves garlic, thinly sliced
½ tsp red-pepper flakes
2x 400 g cans white beans (such as butter or cannellini), rinsed
350 ml vegetable or chicken broth, or water
Flaky salt, for serving (optional)
Toasted bread, for serving

Instructions

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Heat the oven to 220°C. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
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 .
When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to . 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.
When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to more so the flavors become friendly; season to taste with salt.
Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

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