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Roasted Tomato, White Bean and Spinach Stew

Hearty Roasted Tomato, White Bean and Spinach Stew Delight

This Roasted Tomato, White Bean and Spinach Stew is a comforting dish that nourishes with its hearty blend of flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 large Sweet Onion Adds sweetness and depth; substitute with a small white or yellow onion if needed.
  • 2 cups Cherry or Grape Tomatoes Provides vibrant flavor and natural sweetness when roasted.
  • 1 teaspoon Kosher Salt Enhances the flavors of roasted tomatoes perfectly.
  • 1 teaspoon Black Pepper Adds a touch of spice to balance the stew.
  • 2 tablespoons Olive Oil Essential for roasting and sautéing; divided into two portions for different stages of cooking.
For the Stew
  • 2 cups White Beans (Great Northern) Contributes protein and creaminess; can substitute with cannellini beans, black beans, or chickpeas.
  • 1 cup Sun-Dried Tomatoes (Marinated) Adds tanginess and richness; drain and finely chop for best results.
  • 2 tablespoons Tomato Paste Intensifies tomato flavor; can be omitted for a lighter stew if desired.
  • 1 teaspoon Garlic Powder Introduces aromatic depth, making the dish even more flavorful.
  • 1 teaspoon Dried Oregano Imparts a savory herbal note that elevates the dish.
  • 1 cup Fresh Parsley Used for freshness and garnish; substitute with 1 tbsp dried parsley if necessary.
For the Greens and Brightness
  • 1/2 cup Kalamata Olives Contributes saltiness and umami; feel free to use any preferred olives.
  • 6 cups Baby Spinach Adds greens and nutrition; include fresh on the day of serving for best texture.
  • 2 tablespoons Lemon Juice Brightens flavors; optional but enhances the overall taste beautifully.
For the Broth
  • 1 cup Vegetable Broth Optional for thinning the stew to desired consistency, ensuring a perfect texture.
  • 1 tablespoon Fresh Thyme Optional garnish providing an added aroma to complete your Roasted Tomato, White Bean and Spinach Stew.

Equipment

  • Large pot
  • Roasting Pan

Method
 

Steps
  1. Preheat your oven to 400°F (204°C). Position your oven rack in the middle for even cooking.
  2. Slice the tomatoes in half, place them in a roasting pan, drizzle with 1 tablespoon olive oil, sprinkle with kosher salt and black pepper. Roast for 25 minutes until skins are wilting.
  3. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until lightly browned and tender.
  4. Add drained white beans to the pot with sautéed onions. Stir in chopped sun-dried tomatoes, tomato paste, garlic powder, and dried oregano. Cook for 3 minutes.
  5. Once the tomatoes are roasted, stir them along with their juices into the pot. Add parsley, spinach, and Kalamata olives. Toss gently for 2-3 minutes.
  6. If too thick, gradually incorporate vegetable broth to reach desired consistency. Allow to simmer for 5 minutes and adjust seasoning as needed.
  7. Garnish each bowl with fresh thyme before serving. Serve warm, optionally alongside pasta or crusty bread.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 60IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3-4 days or freeze portions for up to 3 months.

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