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Roasted Tomato, White Bean and Spinach Stew

Comforting Roasted Tomato, White Bean and Spinach Stew Delight

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This Roasted Tomato, White Bean and Spinach Stew is a hearty, vegan dish packing fiber and flavor, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 large Sweet Onion Adds sweetness and depth; a small white or yellow onion works too!
  • 2 cups Cherry or Grape Tomatoes Provides natural sweetness and vibrant flavor; swap with any fresh or canned tomatoes if needed.
  • 1 tsp Kosher Salt Enhances the flavors of the tomatoes; adjust according to your taste.
  • 1 tsp Black Pepper Enhances the flavors of the tomatoes; adjust according to your taste.
  • 2 tbsp Olive Oil Richness for roasting tomatoes and sautéing onions; feel free to substitute with another vegetable oil if desired.
  • 1 can White Beans (Great Northern) Adds protein and creaminess; great substitutions include cannellini, chickpeas, or black beans.
  • 1/2 cup Sun-Dried Tomatoes Introduces a tangy intensity; marinated sun-dried tomatoes add extra moisture and flavor.
  • 2 tbsp Tomato Paste Thickens the stew and boosts the tomato flavor significantly.
  • 1 tsp Garlic Powder Adds savory depth; fresh garlic is a delightful alternative.
  • 1 tsp Dried Oregano Provides aromatic herbal notes; fresh oregano can be substituted as well.
  • 1/4 cup Fresh Parsley Adds freshness and makes a lovely garnish; if out of fresh, use dried parsley (1 tbsp).
  • 1/2 cup Kalamata Olives Adds salty richness; omit if you prefer a milder flavor.
  • 4 cups Baby Spinach Adds nutrition and wilts beautifully into the stew.
  • 2 tbsp Lemon Juice Brightens the stew’s flavors; adjust the amount based on personal preference.
  • 1 cup Vegetable Broth Optional; thins the stew to your desired consistency; opting for low-sodium broth is a healthier choice.
  • 1 tsp Fresh Thyme Optional; enhances flavor complexity; you can substitute dried thyme if needed.

Equipment

  • large pot
  • Roasting Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Place halved cherry or grape tomatoes in a roasting pan, drizzle with olive oil, and sprinkle with kosher salt and black pepper. Roast for about 25 minutes.
  3. Heat a tablespoon of olive oil in a large pan over medium heat. Add sliced sweet onion and cook for 8–10 minutes until lightly browned and tender.
  4. Add drained white beans, chopped sun-dried tomatoes, tomato paste, garlic powder, and dried oregano into the pan. Stir and cook for 2–3 minutes.
  5. Pour in roasted tomatoes and their juices. Add parsley, baby spinach, Kalamata olives, and lemon juice. Stir until spinach wilts.
  6. If desired, add vegetable broth to achieve desired consistency and simmer for 5 minutes. Taste and adjust seasoning.
  7. Ladle the stew into bowls and garnish with fresh thyme or additional parsley if desired. Serve with crusty bread or pasta.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 42gProtein: 12gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This stew is adaptable; feel free to customize with your favorite vegetables or beans as desired.

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