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Roasted Tomato, White Bean and Spinach Stew

Roasted Tomato, White Bean and Spinach Stew

A comforting Roasted Tomato, White Bean and Spinach Stew that nourishes and warms the soul.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Cozy Dinners
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 medium Sweet onion adds a mild sweetness and aromatic depth
  • 2 cups Cherry or grape tomatoes burst with flavor and add a fresh tang
  • 1 teaspoon Kosher salt enhances flavors
  • 1 teaspoon Black pepper brings balance to sweetness
  • 2 tablespoons Olive oil healthy fats for sautéing
  • 2 cups White beans creamy texture and protein boost
  • 1/2 cup Sun-dried tomatoes intensify the flavor
  • 2 tablespoons Tomato paste thickens the stew
  • 1 teaspoon Garlic powder infuses aromatic essence
  • 1 teaspoon Dried oregano earthy taste
  • 1/4 cup Fresh parsley adds freshness
  • 1/3 cup Kalamata olives introduce a briny bite
  • 2 cups Baby spinach adds nutrition
  • 2 tablespoons Lemon juice brightens flavors
  • 1 cup Vegetable broth (optional) adjusts consistency
  • 1 teaspoon Fresh thyme (optional) adds herbal freshness
For Serving
  • 2 cups Pasta soaks up the flavors of the stew

Equipment

  • large pot

Method
 

How to Make Roasted Tomato, White Bean and Spinach Stew
  1. In a large pot, heat olive oil over medium heat. Add the chopped sweet onion and sauté until it becomes translucent and fragrant, about 5 minutes.
  2. Toss in the cherry or grape tomatoes, kosher salt, black pepper, and vegetable broth if you're using it. Cook until the tomatoes start to soften and release their juices, around 7-10 minutes.
  3. Add the white beans, sun-dried tomatoes, tomato paste, garlic powder, dried oregano, and fresh parsley. Mix everything well and let the stew simmer for about 5 minutes.
  4. Gently fold in the kalamata olives, baby spinach, and lemon juice. Cook until the spinach wilts down, which should take just 3-4 minutes.
  5. If you prefer a thinner stew, stir in some additional vegetable broth. Mix in fresh thyme if desired.
  6. Ladle the steaming stew into bowls and serve it alongside cooked pasta for a heartier meal.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 40gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 1200IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Optional: Sprinkle some extra parsley on top for a fresh finish. For creamier texture, mash some white beans before adding them to the stew.

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