Roasted Tomato And White Bean Stew
A hearty and comforting stew made with roasted tomatoes and white beans.
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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
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:
This stew is perfect for a cozy night in. You can also add some fresh herbs on top for extra flavor.
Nutrition value:
Calories: 250kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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