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

1. 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.
2. Spread the tomatoes out onto a roasting pan and roast in the oven for 25-30 minutes.
3. Meanwhile in a medium-large stovetop pot, set heat to medium-high.
4. 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.
5. Then, add the pepper, carrot, and garlic to the pot and cook together for another 5-7 minutes.
6. Next, add the beans, vegetable broth, and remaining seasonings before adding the vegetable broth.
7. If the tomatoes are done roasting, add to the pot and reduce heat to low and simmer with a lid on for 10 minutes.
8. Add in the kale towards the end of cooking and allow it to wilt for 2 minutes. Taste and adjust seasoning.
9. Serve the stew in a shallow bowl with optional toppings or a side of toast or crackers if desired.

Nutrition Information

Nutrition Disclaimer

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