Preheat your oven to 400°F (200°C). Toss the sliced tomatoes with olive oil, kosher salt, and black pepper and roast for about 25 minutes.

In a skillet over medium heat, heat a drizzle of olive oil. Add the sliced onion with a pinch of salt and sauté for about 10 minutes until lightly browned and tender.

Drain and rinse the canned white beans, then add them to the sautéed onions. Incorporate chopped sun-dried tomatoes, tomato paste, garlic powder, and oregano.

Add the roasted tomatoes and their juices to the skillet. Fold in fresh parsley, baby spinach, and kalamata olives, drizzle in lemon juice, and stir well.

If desired, gradually add vegetable broth to adjust consistency. Taste and adjust seasoning with additional salt and pepper as needed.

Serve warm in bowls, optionally over cooked pasta or alongside crusty bread.