Stews are a rich and hearty way to feed my family, and this veggie stew is going to make a huge hit. It’s full of flavor and made with really simple, fresh ingredients. Roasting veggies brings out so much natural flavor, and these tomatoes are a great example of how roasting can bring out a smoky sweetness in a humble vegetable. With the arrival of fall, I’m in search of any and every way to enjoy the season with fresh food and delicious flavors. This roasted tomato and white bean stew is just what I’m looking for (and the slice of crusty french bread on the side is helping me along the way!).
Yield(s): Serves 4 | 15 m prep time | 1 h cook time
INGREDIENTS
1/2 cup rough chopped flat leaf parsley
4 teaspoons lemon zest
10oz (2 containers) of cherry or grape tomatoes
1/2 cup extra virgin olive oil, plus more for drizzling
3 sprigs of fresh thyme, leaves removed from stem
salt and pepper to taste
1 medium yellow onion thinly sliced
5 cloves of garlic thinly sliced
1 teaspoon red pepper flakes
2 (15oz) cans of white beans drained and rinsed. Ex: cannellini or butter. Butter beans preferred or a mix of both
3 cups vegetable broth
flaky salt for garnish
sprigs of fresh basil for garnish or shredded parmesan
thinly sliced baguette (1/2inch) toasted for dipping
