This Hearty Roasted Tomato and White Bean Stew is the perfect comforting meal for cooler weather, combining the rich flavor of roasted tomatoes with creamy white beans. Full of wholesome vegetables and fragrant herbs, this stew is easy to make, deeply satisfying, and packed with nutrients. Enjoy it as a hearty main course with crusty bread or as a delicious side dish to complement other meals.

Table of Contents

• Ingredients
• Instructions
• Cooking Notes
• Variations
• Frequently Asked Questions (FAQs)
• Conclusion

Ingredients

• 8 medium tomatoes, halved
• 4 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 (15 oz) cans white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tablespoon tomato paste
• 1 bay leaf
• 2 cups baby spinach or kale
• Fresh parsley, chopped, for garnish (optional)

Instructions

Step 1: Roast the Tomatoes

1. Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Roast the tomatoes in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized. Remove from the oven and set aside to cool slightly.

Step 2: Cook the Vegetables

1. In a large pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat.
2. Add the diced onion, carrots, and celery, and sauté for 6-8 minutes, or until the vegetables are softened.
3. Add the minced garlic, smoked paprika, thyme, rosemary, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for an additional 1-2 minutes, until the garlic is fragrant.

Step 3: Add the Beans and Broth

1. Add the roasted tomatoes to the pot, breaking them apart with a spoon as you stir them into the vegetables.
2. Stir in the white beans, vegetable broth, tomato paste, and bay leaf.
3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld together.

Step 4: Add the Greens

1. Stir in the baby spinach or kale, cooking for an additional 2-3 minutes, until the greens are wilted.
2. Remove the bay leaf before serving.

Step 5: Serve

1. Ladle the stew into bowls and garnish with chopped fresh parsley, if desired.
2. Serve hot with crusty bread for dipping.

Cooking Notes

• Roasting Tomatoes: Roasting the tomatoes brings out their natural sweetness and enhances the depth of flavor in the stew. If you’re short on time, you can substitute with a can of fire-roasted diced tomatoes.
• Beans: White beans such as cannellini or Great Northern beans work well in this stew. Feel free to use any variety you prefer.
• Vegetables: You can add extra vegetables such as bell peppers or zucchini to the stew for more texture and flavor.

Variations

Spicy Tomato and White Bean Stew

• Add 1/4 teaspoon of crushed red pepper flakes along with the other seasonings for a spicy kick. You can also stir in a spoonful of harissa for extra depth and heat.

Creamy Tomato and White Bean Stew

• Stir in 1/2 cup of heavy cream or coconut milk before adding the greens for a creamy, velvety texture.

Mediterranean Tomato and White Bean Stew

• Add 1/4 cup of chopped Kalamata olives and 1 tablespoon of capers for a Mediterranean twist. Garnish with crumbled feta cheese before serving.

Frequently Asked Questions (FAQs)

Can I Make This Stew Ahead of Time?

Yes! This stew tastes even better the next day as the flavors continue to meld. You can make it up to 3 days in advance and store it in the refrigerator. Reheat over low heat, adding a bit more broth if necessary.

How Should I Store Leftovers?

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months. Thaw in the refrigerator overnight before reheating.

Can I Use Canned Tomatoes Instead of Fresh?

Yes, if you don’t have fresh tomatoes, you can use a 28-ounce can of fire-roasted diced tomatoes. This will save time, and the flavor will still be rich and delicious.

Hearty Roasted Tomato and White Bean Stew is a comforting and nutritious meal that’s perfect for cooler weather. With its rich roasted tomatoes, tender white beans, and aromatic herbs, this stew is full of flavor and incredibly satisfying. Serve it with crusty bread, and you have a complete and hearty meal that will warm you up from the inside out. Customize it with your favorite variations to make it your own, and enjoy the flavors of comfort and nourishment in every bite.

Happy cooking, and enjoy every hearty, delicious spoonful of this Roasted Tomato and White Bean Stew!