Go Back
–+ servings
Roasted Tomato, White Bean and Spinach Stew

Savory Roasted Tomato, White Bean and Spinach Stew Bliss

Enjoy this comforting Roasted Tomato, White Bean and Spinach Stew filled with rich flavors and wholesome ingredients, perfect for chilled days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 large Sweet Onion You can swap it for a small white or yellow onion.
  • 2 pints Cherry or Grape Tomatoes Any ripe tomatoes work fabulously.
  • to taste Kosher Salt Essential for amplifying flavors.
  • to taste Black Pepper Essential for amplifying flavors.
  • 2 tbsp Olive Oil You can substitute with your favorite cooking oil.
For Hearty Goodness
  • 1 can (15 oz) White Beans Great Northern, cannellini, or chickpeas are great alternatives.
  • 1/3 cup Sun-Dried Tomatoes Feel free to swap with fresh tomatoes if in a pinch.
  • 2 tbsp Tomato Paste Intensifies the flavor profile.
  • 1/2 tsp Garlic Powder Fresh garlic can be used as a substitute.
For Freshness
  • 1 tbsp Dried Oregano Fresh oregano can be an excellent alternative.
  • 3 tbsp Fresh Parsley You can also use fresh thyme if preferred.
  • 1/4 cup Kalamata Olives Substitute with any olives to match your taste.
  • 2 cups Baby Spinach Kale or Swiss chard can easily replace this.
  • Juice of 1/4 to 1/2 Lemon Brings a refreshing brightness.
For Optional Creaminess
  • 2-3 tbsp Vegetable Broth Omit for a thicker, heartier meal.
  • Fresh Thyme Optional garnish; can be substituted with dried thyme.

Equipment

  • Oven
  • Skillet
  • Roasting Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Arrange halved cherry or grape tomatoes in a roasting dish, drizzle with olive oil, and sprinkle with salt and pepper.
  2. Roast the tomatoes for about 25 minutes until juicy and blistered. Set aside.
  3. In a large skillet, heat remaining olive oil over medium heat. Sauté chopped onion with a pinch of salt for 8–10 minutes until golden brown.
  4. Add rinsed white beans, sun-dried tomatoes, tomato paste, and garlic powder to the skillet. Stir for about 5 minutes.
  5. Gently fold in the roasted tomatoes along with their juices, fresh parsley, baby spinach, and olives for 2-3 minutes.
  6. Adjust consistency with vegetable broth if desired, and season with salt, pepper, or lemon juice to taste.
  7. Serve warm and optionally garnish with fresh thyme.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 1500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Refrigerate leftovers and add fresh spinach before serving to maintain texture and nutrients.

Tried this recipe?

Let us know how it was!