Roasted Tomato, White Bean & Spinach Stew Recipe

Ash Tyrrell

Roasted Tomato, White Bean & Spinach Stew Recipe

I remember the first time I made this Roasted Tomato, White Bean and Spinach Stew — it was a chilly evening, and the kitchen smelled like pure comfort. With every spoonful, I felt cozy and satisfied, knowing this hearty stew was both nourishing and full of bright flavor. The roasted tomatoes caramelized beautifully, blending with creamy white beans and fresh spinach

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Total Time 35

Ingredients Method Notes

Ingredients

½ large sweet onion sliced or chopped – Adds natural sweetness and depth of flavor.
2 pints cherry or grape tomatoes sliced – Roasting brings out their natural sweetness and rich taste.
½ teaspoon kosher salt – Enhances flavor during roasting.
½ teaspoon black pepper – Adds gentle warmth.
2 tablespoons olive oil divided – Helps roast the tomatoes and sauté the base.
1 teaspoon kosher salt – Seasons the stew properly.
1 15 oz can white beans, drained and rinsed – Provides creaminess, protein, and heartiness.
⅓ cup sun-dried tomatoes finely chopped – Adds concentrated tomato flavor.
2 tablespoons tomato paste – Deepens the stew’s richness.
½ teaspoon garlic powder – Adds savory aroma.
1 tablespoon dried oregano – Brings classic herb flavor.
3 tablespoons fresh parsley chopped – Adds freshness at the end.
¼ cup kalamata olives whole or chopped – Gives a briny contrast.
2 cups baby spinach packed – Wilts quickly and adds nutrition.
Juice of ¼ to ½ lemon – Brightens and balances flavors.
2 –3 tablespoons vegetable broth optional – Adjusts consistency if needed.
3 –4 sprigs fresh thyme optional – Adds subtle herbal depth.

Method

Preheat your oven to 400°F. Slice the tomatoes and prepare the onion and other ingredients. Having everything ready makes the cooking process smooth and stress-free.
Place the sliced tomatoes in a baking dish. Drizzle with olive oil and season with salt and pepper. Roast until they become tender and slightly caramelized.
Heat olive oil in a large pot over medium heat. Add the onions and a pinch of salt. Cook until soft and lightly golden for extra flavor.
Add the white beans, sun-dried tomatoes, tomato paste, garlic powder, and oregano to the pot. Stir well so everything combines evenly.
Add the roasted tomatoes along with their juices. Stir in parsley, olives, spinach, and lemon juice. Cook until the spinach wilts and everything is heated through. Adjust seasoning and consistency if needed.
Taste and adjust salt, pepper, or lemon juice. Serve immediately while warm and comforting.

Notes

I like to roast the tomatoes a little longer for deeper flavor.
I always taste before serving and adjust seasoning at the end.
I prefer fresh spinach instead of frozen because it keeps the texture better.
I sometimes add a splash of broth to keep the stew silky.
I let the stew sit for a few minutes before serving so the flavors blend beautifully.