Hearty Roasted Tomato, White Bean and Spinach Stew Bliss

Indulge in this Roasted Tomato, White Bean and Spinach Stew, a comforting, nutritious delight for cold evenings.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: Vegetarian

Calories: 320

Ingredients Equipment Method 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 Provide robust flavor when roasted; fresh options are recommended, but canned tomatoes can work in a pinch.
2 tablespoons Olive Oil Essential for roasting and sautéing.

For the Hearty Mix

2 cups White Beans (Great Northern) Adds creaminess and protein; cannellini or chickpeas are suitable substitutes.
1/2 cup Sun-Dried Tomatoes Imparts tanginess; use marinated types for added moisture.
2 tablespoons Tomato Paste Thickens and intensifies the tomato flavor.
1 teaspoon Garlic Powder Provides a mild garlic flavor; fresh garlic can be substituted (1 clove minced).
1 teaspoon Dried Oregano Adds fragrant herb notes.
1/3 cup Kalamata Olives Adds a briny texture and taste; substitute with any pitted olives or omit as desired.

For the Fresh Finish

1/4 cup Fresh Parsley Adds freshness and color.
2 cups Baby Spinach Provides nutrients and bright color.
2 tablespoons Lemon Juice Balances flavors with acidity.
2 cups Vegetable Broth Thins the stew as needed; water can be used as a substitute.
1 teaspoon Fresh Thyme Optional for added earthiness.

Equipment

oven
large pan
Baking Dish

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Place the sliced cherry or grape tomatoes in a baking dish, drizzle with olive oil, and season with salt and pepper. Roast for about 25 minutes.
Heat a large pan over medium heat. Add olive oil and the coarsely chopped onion, seasoning lightly with salt. Sauté for about 5–7 minutes.
Stir in the white beans, sun-dried tomatoes, tomato paste, garlic powder, and dried oregano. Combine for about 2–3 minutes.
Add the roasted tomatoes and their juices, then fold in parsley, spinach, olives, and lemon juice. Mix gently.
Stir in vegetable broth gradually to adjust consistency. Simmer for about 5 minutes until flavors meld.
Taste and adjust seasoning if needed. Serve in bowls, topping with thyme leaves, and pair with crusty bread or pasta.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently and add fresh spinach just before serving to retain its crispness.