Roasted Tomato and White Bean Stew

Filling, satisfying.

So good and filling! A perfect pairing with rye croutons 😋

Easy, quick, and really delicious!! Would definitely heft it up - add a big bunch of kale, maybe some fennel or zucchini; ended up putting over farro to make it a heartier dinner, but would definitely make again! GREAT for tomato season.

I only used water (no flavored broth) and it turned out great.

I liked this but it was a little bland without some modifications. I read the comments on the original recipe and incorporated a few boosting the umami of this - adding a tablespoon of tomato paste with the onions and garlic, adding Parmesan cheese on top for serving. I felt it still needed more depth and added a couple shakes of fish sauce (like anchovies!). With that, and the flaky sea salt, much better. I also added some breadcrumbs when I had leftovers for a little crunch. Not sure if it’s my favorite white bean recipe but we definitely enjoyed eating it. I still have a 1/3 pound of white beans from Rancho Gordo left so I’ll be trying another recipe, but I’ll keep this one around.