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Roasted Tomato, White Bean, and Spinach Stew Recipe

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4.1 from 80 reviews

This Roasted Tomato, White Bean, and Spinach Stew is a hearty and flavorful vegetarian dish combining sweet roasted tomatoes, tender white beans, and fresh spinach. Enhanced with sun-dried tomatoes, kalamata olives, and aromatic herbs, it offers a warm, savory stew perfect for serving over pasta or enjoyed on its own.

Ingredients

Roasted Tomatoes

  • 2 pints cherry or grape tomatoes, sliced
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • Black pepper, to taste

Sautéed Base and Stew Ingredients

  • 1/2 large sweet onion, sliced or finely chopped
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 15 oz. can white beans (Great Northern), drained and rinsed
  • 1/3 cup marinated sun-dried tomatoes, drained and finely chopped
  • 2 tbsp tomato paste
  • 1/2 tsp garlic powder
  • 1 tbsp dried oregano
  • 3 tbsp packed fresh parsley
  • 1/4 cup pitted kalamata olives, chopped or whole
  • 2 cups (gently packed) baby spinach
  • Juice of 1/4 to 1/2 lemon
  • 2 to 3 tbsp vegetable broth (optional)
  • 3-4 sprigs fresh thyme (optional)

Optional Serving Suggestion

  • 3 to 4 servings pasta of choice

Instructions

  1. Cook Pasta (Optional): If serving the stew with pasta, cook the pasta in salted water until just al dente according to package directions, then drain and set aside.
  2. Roast Tomatoes: Preheat the oven to 400°F (204°C). Place the sliced tomatoes in an 8×8 glass roasting pan. Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon kosher salt and black pepper to taste. Toss gently to coat. Roast in the oven for about 25 minutes until the tomatoes release their juices and the skins begin to wilt. Remove from oven.
  3. Sauté Onions: In a large pan or pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the sliced or chopped onion and 1 teaspoon kosher salt. Cook, stirring every few minutes, until the onions are tender and just starting to brown around the edges.
  4. Add Beans and Flavorings: To the onions, add the drained white beans, chopped sun-dried tomatoes, tomato paste, garlic powder, and dried oregano. Stir gently to combine all ingredients evenly.
  5. Combine Roasted Tomatoes and Greens: Add the roasted tomatoes along with their juices from the roasting pan into the pot. Next, stir in the fresh parsley, baby spinach, kalamata olives, and lemon juice. Gently mix everything together. The spinach will begin to wilt as you stir.
  6. Adjust Consistency and Seasoning: If desired, add 2 to 3 tablespoons vegetable broth to thin the stew to your preferred consistency. Taste and adjust seasoning, adding more black pepper if needed.
  7. Finish and Serve: Sprinkle fresh thyme leaves over the stew if using. Serve the stew warm, alongside or over your cooked pasta if desired.

Notes

  • Use marinated sun-dried tomatoes for deeper flavor and softness.
  • Feel free to substitute baby spinach with other greens like kale or chard if preferred.
  • The stew can be made vegan by ensuring vegetable broth is used and omitting optional cheese toppings if any.
  • Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
  • To make the dish gluten-free, serve without pasta or with gluten-free pasta alternatives.

Find it online: https://justsosavory.com/roasted-tomato-white-bean-and-spinach-stew-recipe/