Roasted Tomato and White Bean Stew with Garlic and Basil
Tomato Bean Stew
A comforting, rustic stew featuring oven-roasted tomatoes, creamy cannellini beans, and fresh herbs.
There is something incredibly soul-soothing about the smell of tomatoes roasting in the oven. This stew takes that deep, concentrated sweetness and marries it with the creamy, buttery texture of cannellini beans. It is a dish that feels like a warm hug on a rainy Tuesday, yet it is sophisticated enough to serve with a glass of wine and some crusty bread when friends drop by unexpectedly.
The secret to this recipe lies in the roasting process. By charring the tomatoes and garlic before they ever hit the pot, you unlock a depth of flavor that a simple simmer just can't match. A final splash of balsamic vinegar and a handful of fresh basil right before serving brightens everything up, creating a balanced, hearty meal that is naturally vegan and high in plant-based protein.
Nutrition (per serving)
Directions
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1
Preheat your oven to 400°F. On a large sheet pan, toss the halved tomatoes and garlic cloves with 2 tablespoons of olive oil, salt, and pepper.
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2
Roast for 30-35 minutes until the tomatoes are collapsed and slightly charred around the edges.
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3
While the tomatoes roast, heat the remaining tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent, about 5-7 minutes.
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4
Add the red pepper flakes to the onion and cook for 1 minute until fragrant.
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5
Transfer the roasted tomatoes and garlic (and all the juices from the pan) into the pot. Use a wooden spoon to gently break up the tomatoes.
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6
Stir in the cannellini beans and vegetable broth. Bring to a gentle simmer and let it cook for 10-15 minutes to allow the flavors to meld.
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7
For a creamier texture, use the back of your spoon to mash some of the beans against the side of the pot.
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8
Stir in the balsamic vinegar and fresh basil. Taste and adjust seasoning with extra salt or pepper if needed. Serve hot with toasted bread.
Ingredients
- Roma tomatoes, halved:2 lb
- Garlic cloves, peeled:6 pieces
- Olive oil:3 tbsp
- Yellow onion, diced:1 piece
- Cannellini beans, drained and rinsed:30 oz
- Vegetable broth:2 cups
- Balsamic vinegar:1 tbsp
- Fresh basil leaves, torn:½ cup
- Red pepper flakes:½ tsp
- Salt and black pepper:1 to taste
Tips & Notes
- If you prefer a smoother stew, you can pulse half of the finished mixture in a blender before adding the basil.
- Add a handful of fresh baby spinach or kale at the very end for an extra boost of greens.
- Leftovers taste even better the next day as the flavors continue to develop in the fridge.
