Roasted Tomato & White Bean Stew
Roasted Tomato & White Bean Stew is a hearty, nutritious dish that is easy to prepare. Serve with bread or crackers (using a gluten-free option if desired) and top with a dash of parmesan or nutritional yeast.
Ingredients
Serves: 3-4 Time: 45 minutes
Roasted Tomato & White Bean Stew
- 8-10 oz. cherry tomatoes
- 1 Tbs olive oil
- 2 tsp dried thyme
- 1/2 tsp black pepper
- 1 tsp dried paprika
- 1/2 yellow onion, diced
- 1 small bell pepper, diced
- 1/2 cup carrot, diced
- 3 garlic cloves, minced
- 1 can cannellini beans, drained & rinsed
- 1 1/2 cup vegetable broth
- 1/2 tsp black pepper
- 1 tsp oregano
- 2 cups kale, chopped
Directions
- Preheat the oven to 400º F and toss the tomatoes in a bowl with olive oil, a dash of salt and pepper, paprika, and thyme.
- Spread the tomatoes out onto a roasting pan and roast in the oven for 25-30 minutes.
- Meanwhile in a medium-large stovetop pot, set heat to medium-high.
- Once hot, begin cooking the onions. Sauté on medium heat for 2-3 minutes, then reduce heat to medium-low and cook for 11-15 minutes to carmelize.
- Then, add the pepper, carrot, and garlic to the pot and cook together for another 5-7 minutes.
- Next, add the beans, vegetable broth, and remaining seasonings before adding the vegetable broth.
- If the tomatoes are done roasting, add to the pot and reduce heat to low and simmer with a lid on for 10 minutes.
- Add in the kale towards the end of cooking and allow it to wilt for 2 minutes. Taste and adjust seasoning.
- Serve the stew in a shallow bowl with optional toppings or a side of toast or crackers if desired.
Nutrition Information
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