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I stumbled upon this roasted tomato and white bean stew recipe during a chilly autumn evening, craving comfort food. Trust me, it's become my go-to for warming up on cold nights. Rich, hearty flavors meld together beautifully, creating a satisfying meal that's both nutritious and delicious. Best part? It's incredibly simple to make. Whether you're a seasoned cook or kitchen novice, this stew will impress. Get ready for your home to smell amazing as those tomatoes roast!
Ingredients for Roasted Tomato and White Bean Stew
- Tomatoes: Halved tomatoes add a burst of sweetness and acidity, creating a rich and flavorful base for the stew.
- White beans: White beans provide a creamy texture and a good source of plant-based protein, making the stew hearty and satisfying.
- Onion: Onions add a savory depth and sweetness to the stew, enhancing the overall flavor profile with their aromatic qualities.
- Garlic: Garlic infuses the stew with a pungent and robust flavor, elevating the dish with its aromatic and savory notes.
- Vegetable broth: Vegetable broth serves as the liquid base, adding depth of flavor and enhancing the overall savory profile of the stew.
Read more: Tomato White Bean Stew Recipe
Essential Tools for Making This Hearty Stew
- Baking sheet: To roast the tomatoes in the oven for added depth of flavor.
- Large pot: To cook and simmer the stew with all the ingredients for a hearty and flavorful dish.
- Blender: To blend the stew to your desired consistency, creating a smooth and creamy texture.
Roasted Tomato And White Bean Stew
Equipment
- Baking Sheet
- Large pot
- Blender
Ingredients:
Main Ingredients
- 6 cups Tomatoes halved
- 2 cans White Beans drained and rinsed
- 1 large Onion chopped
- 4 cloves Garlic minced
- 4 cups Vegetable Broth
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
Read more: Spanish White Bean Stew Recipe
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the halved tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 25-30 minutes.
- In a large pot, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Add the roasted tomatoes, white beans, vegetable broth, salt, pepper, dried basil, and dried oregano to the pot. Stir well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Use a blender to blend the stew to your desired consistency. You can blend it completely smooth or leave some chunks for texture.
- Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: White Bean Stew
Tips for Making Roasted Tomato and White Bean Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed, let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat, stirring occasionally until heated through.
Freezing Instructions
- Allow the stew to cool completely before transferring it to a freezer-safe container or resealable bags.
- Label the container with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Did you know that adding a splash of balsamic vinegar to this stew just before serving can enhance the flavors and add a subtle sweetness to the dish?
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