As I shuffled through my kitchen, the aroma of roasted tomatoes took me back to sun-drenched Mediterranean days, where flavors danced between every forkful. Today, I’m excited to share my Roasted Tomato, White Bean and Spinach Stew—a dish that’s become a staple in my home during those chilly evenings. This comforting stew is not only bursting with nutrients but also incredibly easy to whip up! It’s packed with high protein and fiber, making it a heart-healthy choice that your body will thank you for. With variations to suit your palate and the option to serve it over pasta or with crusty bread, it’s perfect for a cozy dinner or meal prepping for the week ahead. Are you ready to embrace this delightful stew and elevate your comfort food game?
Why is this stew a must-try?
Hearty Comfort: This Roasted Tomato, White Bean and Spinach Stew is the embodiment of comfort food, perfect for cold nights spent wrapped in a cozy blanket.
Nutrient-Dense: Each bowl is packed with high fiber and high protein goodness, making it a heart-healthy meal that nourishes your body.
Simplicity and Speed: With straightforward steps, even busy weeknights can’t derail your cooking plans. You’ll have a delicious meal ready in no time!
Versatile Flavors: Feel free to swap white beans for chickpeas or add a dash of spice with red pepper flakes if you crave a kick.
Pairing Perfectly: Whether served alone, over pasta, or alongside crusty bread, it’s sure to cater to any cravings you have.
Dive into the world of flavors with this stew, and if you’re looking for more nutritious ideas, check out my Apple Feta Salad for a refreshing side!
Roasted Tomato, White Bean and Spinach Stew Ingredients
For the Stew
- Sweet Onion – Brings sweetness and depth; slice or finely chop.
- Cherry or Grape Tomatoes – The main flavor source; roast them for enhanced sweetness.
- Kosher Salt & Black Pepper – Essential for flavor enhancement; use to taste.
- Olive Oil – Adds richness; use extra virgin for more flavor during roasting and sautéing.
- White Beans (Great Northern) – Provides creaminess and protein; can substitute with chickpeas.
- Sun-Dried Tomatoes – Adds tang and depth; use marinated for more flavor, finely chopped.
- Tomato Paste – Intensifies tomato flavor and slightly thickens the stew.
- Garlic Powder – Provides aromatic depth; fresh garlic can be used instead if desired.
- Dried Oregano – Adds herbal notes; substitute with Italian seasoning if needed.
- Fresh Parsley – Offers freshness and serves as a garnish; dried parsley works as a substitute.
- Kalamata Olives – Provides a salty contrast; use whole or chopped, green olives can substitute.
- Baby Spinach – Introduces freshness and is packed with nutrition; add just before serving.
- Lemon Juice – Brightens the flavors; adjust to taste with 1/4 to 1/2 lemon.
- Vegetable Broth – Optional for thinning; can also use water depending on desired consistency.
- Fresh Thyme – A lovely optional garnish that enhances the flavor profile if used.
This delightful Roasted Tomato, White Bean and Spinach Stew is not just a feast for the tummy but for the soul, ready to tantalize your taste buds!
Step‑by‑Step Instructions for Roasted Tomato, White Bean and Spinach Stew
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This will prepare a warm environment for roasting, which enhances the sweetness of the tomatoes. As you wait, gather your cherry or grape tomatoes, ensuring they are fresh and vibrant, ready for roasting.
Step 2: Prepare the Tomatoes
Slice the tomatoes in half and place them in a roasting dish. Drizzle them with olive oil, and sprinkle with kosher salt and black pepper to taste. Roast in the preheated oven for about 25 minutes, until the skins become tender and slightly wrinkled, releasing their juicy goodness.
Step 3: Cook the Onions
While the tomatoes roast, heat a large pot over medium heat. Add a generous drizzle of olive oil along with your sliced or chopped sweet onion and a pinch of salt. Sauté for approximately 8-10 minutes, stirring occasionally, until the onions are lightly browned and tender, infusing your kitchen with a delicious aroma.
Step 4: Incorporate Ingredients
Once the onions are ready, add the rinsed white beans, sun-dried tomatoes, tomato paste, garlic powder, and dried oregano to the pot. Stir everything together thoroughly, letting those flavors mingle for about 2-3 minutes as the heat continues to combine the ingredients.
Step 5: Add Roasted Tomatoes
Remove the roasted tomatoes from the oven and carefully add them, including any juices in the dish, to the pot. Next, toss in the chopped parsley, baby spinach, and Kalamata olives. Squeeze in the lemon juice to brighten the flavors, gently stirring everything together until well incorporated.
Step 6: Adjust Consistency
To achieve your desired stew consistency, gradually stir in vegetable broth, allowing it to blend with the other ingredients. If you prefer a thicker stew, start with a smaller amount and adjust as necessary. Heat the stew over medium-low for about 5 minutes, letting it simmer and meld together nicely.
Step 7: Taste & Serve
Before serving your delightful Roasted Tomato, White Bean and Spinach Stew, taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed. If desired, garnish with fresh thyme before ladling the stew into bowls, perfect alongside pasta or crusty bread for an extra comforting meal.
Make Ahead Options
These Roasted Tomato, White Bean and Spinach Stew ingredients are perfect for meal prep enthusiasts! You can prepare the roasted tomatoes, sautéed onions, and mix in the white beans and sun-dried tomatoes up to 24 hours in advance. Simply store these components in an airtight container in the refrigerator to maintain their quality and flavors. When you’re ready to serve, reheat the mixture gently in a pot, add fresh spinach along with lemon juice, and simmer just until warmed through. This way, you’ll have a delightful meal ready to enjoy with minimal effort after a busy day, keeping dinnertime stress-free and satisfying!
How to Store and Freeze Roasted Tomato, White Bean and Spinach Stew
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Fridge: Store leftovers in an airtight container for up to 3 days. When reheating, add fresh spinach to keep it vibrant and flavorful.
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Freezer: Freeze the stew in single-serving portions for up to 3 months. Ensure it’s completely cooled before transferring to freezer-safe bags or containers.
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Reheating: Thaw overnight in the refrigerator or use the microwave for quick defrosting. Heat on the stovetop over medium until warm, adjusting consistency with a splash of broth.
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Airtight Tips: Always ensure the container is sealed tightly to prevent freezer burn and preserve the deliciousness of your Roasted Tomato, White Bean and Spinach Stew!
Roasted Tomato, White Bean and Spinach Stew Variations
Feel free to get creative with your Roasted Tomato, White Bean and Spinach Stew—there’s room for customization!
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Protein Boost: Swap white beans for chickpeas or lentils for added texture and flavor.
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Spicy Kick: Add red pepper flakes during cooking for a delightful heat that tantalizes your taste buds.
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Herb Twist: Try fresh basil or cilantro instead of parsley for a fragrant herbaceous touch.
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Vegetable Medley: Incorporate diced zucchini or bell peppers into the mix for extra veggies and color.
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Creamy Texture: Stir in a splash of coconut milk or cream for a rich and creamy version of the stew.
This hearty stew is the perfect canvas for various flavors. And when dreaming up your next dish, don’t miss out on my delightful Garlic Chicken Broccoli or the sweet contrast of Roasted Strawberry Whipped Ricotta Toast.
What to Serve with Savory Roasted Tomato, White Bean & Spinach Stew
Looking to elevate your dining experience? Pair this hearty stew with delightful accompaniments!
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Creamy Mashed Potatoes: The buttery texture of mashed potatoes complements the stew’s richness, creating a comforting, satisfying meal. A dollop of gravy or a drizzle of olive oil can elevate flavors even further.
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Crusty Bread: A warm, crusty loaf is perfect for soaking up the delicious broth, making each bite heavenly. Just imagine tearing off a piece and dipping it into the savory stew!
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Quinoa Salad: A refreshing quinoa salad adds a nutty flavor and a chewy texture, balancing the stew’s warmth with crisp herbs and vibrant veggies.
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Roasted Vegetables: Oven-roasted seasonal vegetables provide a delightful crunch and a hint of caramelization, enhancing the overall flavor profile of your meal.
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Garlic Bread: The aromatic allure of garlic bread is irresistible beside the stew, allowing you to savor every bite. It’s perfect for dipping into the hearty broth!
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Chardonnay: This white wine offers a fresh and fruity flavor that pairs beautifully with the stew’s savory notes, enriching your dining experience.
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Parmesan Crisps: Crunchy Parmesan crisps serve as a delightful garnish on top of your stew, adding a salty, umami-rich pop that elevates each spoonful.
Each of these accompaniments brings something special to the table, enhancing the delectable experience of your Savory Roasted Tomato, White Bean & Spinach Stew.
Tips for the Best Roasted Tomato, White Bean and Spinach Stew
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Quality Tomatoes: Use fresh, high-quality cherry or grape tomatoes, as they’ll add the sweetest flavor. Avoid overripe or mealy tomatoes for the best outcome.
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Perfect Onion Caramelization: Ensure your onions are well-browned for richer flavor, but keep a close watch to prevent burning. Light caramelization enhances the stew’s taste.
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Season at the End: Adjust the seasoning just before serving to avoid over-salting as flavors meld during cooking. A fresh dash of lemon juice can elevate the dish beautifully.
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Optional Extras: For added complexity, consider incorporating roasted sweet potato or cloves of roasted garlic. These ingredients will lend depth to your Roasted Tomato, White Bean and Spinach Stew.
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Storing Leftovers: If there are any leftovers, refrigerate in an airtight container. When reheating, fresh spinach can be added to maintain its texture and flavor.
Roasted Tomato, White Bean and Spinach Stew Recipe FAQs
How do I choose the right tomatoes for this stew?
Absolutely! For the best flavor, select fresh, high-quality cherry or grape tomatoes that are vibrant and firm. Avoid overripe or mealy tomatoes, as they won’t provide the sweet balance you’re aiming for. Roasting enhances their natural sweetness, making them the star ingredient in this dish!
How should I store leftovers of the stew?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, I recommend adding fresh spinach just before serving to keep it vibrant and flavorful. It’s a lovely way to maintain the freshness of the dish!
Can I freeze Roasted Tomato, White Bean and Spinach Stew?
Very! To freeze, allow the stew to cool completely, then transfer it to freezer-safe bags or containers. Be sure to remove as much air as possible to prevent freezer burn. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator or use the microwave for a quick defrost. Heat gently on the stovetop, adding a splash of broth if needed to adjust consistency.
What should I do if the stew is too thick?
If your stew turns out too thick, no worries! Just stir in a little vegetable broth or water gradually until you reach your desired consistency. Heat it on low for a few minutes to meld the flavors together, and adjust the seasoning with salt and pepper as needed.
Are there any dietary considerations I should keep in mind when making this stew?
Definitely! This stew is vegetarian and can easily be adapted for gluten-free needs by serving it over gluten-free pasta or grains. If cooking for those with allergies, be mindful of any substitutes, such as using chickpeas instead of white beans for added protein. Ensure that all ingredients, like sun-dried tomatoes or olives, are allergy-friendly as well.
Hearty Roasted Tomato, White Bean & Spinach Stew Happiness
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Gather cherry or grape tomatoes.
- Slice the tomatoes in half, drizzle with olive oil, and season with salt and pepper. Roast for about 25 minutes.
- In a large pot, heat olive oil and sauté sliced onion with a pinch of salt until browned (8-10 minutes).
- Add white beans, sun-dried tomatoes, tomato paste, garlic powder, and oregano. Stir for 2-3 minutes.
- Add roasted tomatoes (with juices), parsley, spinach, and olives. Squeeze in lemon juice and stir.
- Stir in vegetable broth to adjust consistency. Heat over medium-low for about 5 minutes.
- Taste and adjust seasoning. Garnish with fresh thyme before serving.
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