There’s something incredibly comforting about a hearty stew, especially when it’s infused with the rich flavors of roasted tomatoes and white beans. Recently, I found myself in the grocery aisle, mesmerized by vibrant, sun-ripened tomatoes, their sweetness calling out for a new home. That’s when the idea for my Roasted Tomato, White Bean and Spinach Stew was born—a simple yet delicious recipe that beautifully marries fresh ingredients and easy preparation to elevate any weeknight dinner.
As the cherry tomatoes roast to perfection, they release their juices, creating a luscious base that melds seamlessly with the creamy white beans. With the pop of kalamata olives and the freshness of spinach, each bite delivers a delightful burst of flavor that makes fast food an afterthought. Perfect for cozy nights in, this stew also provides a wonderful opportunity to gather around the table with family and friends, sharing stories and laughter. Trust me; once you try this, it will quickly become one of your go-to favorites for its versatility and crowd-pleasing nature!
Why is Roasted Tomato, White Bean and Spinach Stew Delightful?
Comforting warmth: This savory stew wraps you in a cozy embrace, making it the perfect go-to for chilly evenings.
Flavor explosion: The sweet roasted tomatoes and creamy white beans create a robust flavor that is both satisfying and wholesome.
Quick and easy: With just 25 minutes of cook time, you can whip up this comforting dish any night of the week without stress.
Nutritious ingredients: Packed with fresh spinach, olives, and herbs, this dish is not just delicious but also offers a healthy boost to your meal plan.
Versatile option: Enjoy it alone or with pasta; this stew adapts to fit your cravings and dietary needs.
Crowd-pleaser: Perfect for gatherings, friends and family will be begging for seconds! So, gather everyone around to savor every spoonful of goodness.
Roasted Tomato, White Bean and Spinach Stew Ingredients
For the Base
• Sweet onion – enhances the stew’s warmth and depth of flavor.
• Cherry or grape tomatoes – their sweetness shines when roasted, adding rich flavor to the dish.
• Kosher salt – brings out the natural flavors of all the ingredients.
• Black pepper – adds a gentle spice that brightens the overall taste.
• Olive oil – use high-quality oil for drizzling and sautéing; it elevates the flavors.
For the Main Body
• White beans – creamy texture and protein-packed, perfect for hearty stews.
• Sun-dried tomatoes – adds another layer of umami; use marinated types for extra flavor.
• Tomato paste – thickens the stew and provides a concentrated tomato flavor.
• Garlic powder – for a hint of aromatic goodness without the fuss.
• Dried oregano – infuses a lovely herbal essence that complements the tomatoes beautifully.
For the Finish
• Fresh parsley – brings a pop of color and freshness to each serving.
• Kalamata olives – these add a savory brininess that balances the sweetness of the tomatoes.
• Baby spinach – heightens nutritional value and adds a lovely green touch.
• Lemon juice – enhances flavors and adds a zesty brightness.
• Vegetable broth – optional, but perfect for adjusting the stew’s consistency to your liking.
• Fresh thyme – optional, but it elevates the aroma and flavor profile of your stew.
Optional Additions
• Pasta of choice – this can transform your stew into a filling meal; choose your family’s favorite!
How to Make Roasted Tomato, White Bean and Spinach Stew
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Cook pasta: If you’re adding pasta, cook it in salted water until just al dente, following the package instructions. This ensures the pasta stays firm and complements the stew perfectly.
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Preheat oven: Set your oven to 400°F. Spread the sliced cherry tomatoes in a roasting pan and drizzle with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and black pepper. Toss them gently to coat.
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Roast tomatoes: Place the tomatoes in the oven and roast for about 25 minutes until they’re tender and their skins start to wilt, releasing their delightful juices.
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Sauté onions: In a large pan or pot, add the sliced onion with the remaining 1 tablespoon of olive oil and 1 teaspoon of kosher salt. Cook over medium heat, stirring every few minutes until they’re lightly browned and tender, about 5-7 minutes.
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Combine ingredients: Rinse and drain the white beans, then add them, along with the chopped sun-dried tomatoes, tomato paste, garlic powder, and dried oregano to the pan with the onions. Stir gently to mix everything well.
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Add roasted tomatoes: Carefully fold in the roasted tomatoes (and their juices), fresh parsley, baby spinach, olives, and lemon juice into the pan. Stir gently to combine, letting all the flavors blend beautifully.
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Adjust consistency: If you prefer a thinner stew, drizzle in vegetable broth to adjust the consistency. Taste and season with additional black pepper, if needed.
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Garnish and serve: Finish with fresh thyme leaves on top and serve warm with pasta if desired. Enjoy every flavorful bite!
Optional: Garnish with extra parsley for a fresh touch.
Exact quantities are listed in the recipe card below.
Roasted Tomato Variations
Customize your stew with these exciting twists that will delight your tastebuds and elevate your meal!
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Spicy Kick: Add a pinch of red pepper flakes when sautéing onions for a warm, spicy depth that enhances each spoonful. The heat pairs wonderfully with the sweetness of the roasted tomatoes.
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Herbal Infusion: Swap dried oregano for fresh basil or thyme for a fresh flavor burst. Adding fresh herbs will enhance the aroma, making each bite feel like a garden escape.
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Mediterranean Flair: Mix in diced bell peppers and artichoke hearts for an added Mediterranean taste. This combines beautifully with olives and sun-dried tomatoes for a vibrant, flavorful experience.
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Creamy Texture: Stir in a splash of coconut milk or cream towards the end for a velvety finish that adds richness without overpowering the natural flavors of the stew.
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Protein Boost: Toss in some cooked quinoa or shredded rotisserie chicken for extra protein, transforming the stew into a heartier meal that will satisfy even the hungriest family members.
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Vegan Delight: For a dairy-free version, simply omit any creamy additions and enhance with a splash of balsamic vinegar for a tangy kick. This keeps the dish light yet satisfying.
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Wild Mushroom: Add sautéed mushrooms when combining ingredients for a umami-rich texture and flavor. Their earthy notes work well with the sweetness of tomatoes and beans.
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Nutty Crunch: Top your stew with toasted pumpkin seeds or nuts for a delightful crunch that contrasts with the creamy base. It adds a layer of texture that truly elevates the entire dish.
Make Ahead Options
These Roasted Tomato, White Bean and Spinach Stew preparations are perfect for meal prep enthusiasts! You can chop the onions and slice the tomatoes up to 24 hours in advance; simply refrigerate them in airtight containers to maintain freshness. Additionally, you can mix the white beans, sun-dried tomatoes, tomato paste, garlic powder, and dried oregano, storing them together for up to 3 days in the fridge. When you’re ready to enjoy your stew, roast the tomatoes and sauté the onions as directed, then combine all the prepped ingredients to finish cooking. Trust me, this stew will be just as delicious, saving you precious time during busy weeknights!
What to Serve with Roasted Tomato, White Bean and Spinach Stew?
As the enticing aromas of your stew fill the kitchen, let’s explore delightful pairings that will elevate your meal to new heights.
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Crusty Bread: Perfect for dipping, fresh crusty bread adds a satisfying crunch and is excellent for soaking up every drop of the savory broth.
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Garlic Parmesan Pasta: This dish’s silky texture and rich flavor create a delicious contrast, enhancing the stew’s brightness without overwhelming it.
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Simple Green Salad: A refreshing salad with lemon vinaigrette adds a crisp texture and balances the warmth of the stew, making every bite refreshing.
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Roasted Vegetables: Carrots, bell peppers, or zucchini with a touch of olive oil enrich the overall dining experience and provide additional nutrients to the meal.
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Herbal Infused Rice: Fluffy rice seasoned with herbs creates a perfect backdrop for the stew while keeping the meal light and fluffy.
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Crispy Polenta Cakes: The creamy center and crispy exterior offer a beautiful texture contrast, making every mouthful of stew even more delightful.
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Sparkling Water with Citrus: Refreshing and light, this drink cleanses the palate, making it a perfect companion to a hearty stew without overshadowing its flavors.
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Chocolate Mousse: For dessert, a rich chocolate mousse brings a luxurious finish. Its smoothness is the cherry on top of your comforting dinner.
Expert Tips for Roasted Tomato, White Bean and Spinach Stew
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Roasting Perfection: Ensure your tomatoes are evenly sliced for consistent roasting. This helps them caramelize beautifully, enhancing the stew’s flavor.
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Bean Rinsing: Always rinse and drain your canned white beans to remove excess sodium and improve their texture in the stew.
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Balancing Flavors: Taste your stew before serving. If it’s too sweet, add a bit more lemon juice or black pepper to brighten the flavors.
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Pasta Cook Time: If using pasta, undercook it slightly, as it will continue to cook in the warm stew without becoming mushy.
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Herb Flexibility: Feel free to experiment with fresh herbs. Basil or rosemary can add delightful variations to the Roasted Tomato, White Bean and Spinach Stew.
How to Store and Freeze Roasted Tomato, White Bean and Spinach Stew
Fridge: Store cooked stew in an airtight container in the fridge for up to 3 days. Let it cool completely to maintain texture and flavor.
Freezer: Freeze leftovers in freezer-safe containers for up to 3 months. Make sure to label with the date, allowing for easy identification later.
Reheating: To reheat, thaw in the fridge overnight, then warm gently on the stove over low heat. If it thickened in the fridge, add a splash of vegetable broth for desired consistency.
Flavor Boost: The flavors deepen over time, making this Roasted Tomato, White Bean and Spinach Stew even tastier after a day or two!
Roasted Tomato, White Bean and Spinach Stew Recipe FAQs
How do I choose the best tomatoes?
Absolutely! When selecting tomatoes for your stew, look for ripe cherry or grape tomatoes with a vibrant color and firm skin. Avoid any that have dark spots or blemishes. The sweeter the tomato, the better it will enhance the stew’s flavor once roasted!
How long can I store leftover stew in the fridge?
You can store your delicious Roasted Tomato, White Bean and Spinach Stew in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled completely before sealing to maintain its flavor and texture!
Can I freeze Roasted Tomato, White Bean and Spinach Stew?
Yes! To freeze, let the stew cool completely, then transfer it to freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months. Label each container with the date for easy reference!
What’s the best way to reheat frozen stew?
To reheat, take the frozen stew out and thaw it in the fridge overnight. Then, pour it into a pot and warm it gently on the stove over low heat. If it’s thickened, add a splash of vegetable broth to achieve your desired consistency. Stir occasionally and enjoy the delicious aroma as it warms!
Is this stew safe for those with allergies?
Very! This stew is primarily plant-based and doesn’t contain common allergens like nuts, dairy, or gluten, but always double-check labels for canned products (like white beans and sun-dried tomatoes) for potential additives. If preparing for someone with dietary restrictions, substituting the olives or ensuring your vegetable broth is allergy-friendly can help accommodate different needs.
What can I do if my stew turns out too thick?
A thick stew can always be adjusted! If your Roasted Tomato, White Bean and Spinach Stew is thicker than you’d like, simply add a splash of vegetable broth or water. Start with a tablespoon at a time, stirring well, until you reach your preferred consistency. It’s an easy fix, and don’t worry—your flavors will still be there!
Start Your Day Right with Roasted Tomato, White Bean & Spinach Stew
Ingredients
Equipment
Method
- If you're adding pasta, cook it in salted water until just al dente, following the package instructions.
- Preheat your oven to 400°F. Spread the sliced cherry tomatoes in a roasting pan and drizzle with olive oil, kosher salt, and black pepper. Toss gently to coat.
- Place the tomatoes in the oven and roast for about 25 minutes until they’re tender and their skins start to wilt.
- In a large pan or pot, add the sliced onion with olive oil and kosher salt. Cook over medium heat, stirring every few minutes until lightly browned and tender, about 5-7 minutes.
- Rinse and drain the white beans, then add them, along with the chopped sun-dried tomatoes, tomato paste, garlic powder, and dried oregano to the pan with the onions.
- Carefully fold in the roasted tomatoes (and their juices), fresh parsley, baby spinach, olives, and lemon juice into the pan.
- If you prefer a thinner stew, drizzle in vegetable broth to adjust the consistency. Taste and season with additional black pepper, if needed.
- Finish with fresh thyme leaves on top and serve warm with pasta if desired.