New Nytimes Roasted Tomato and White Bean Stew

New Nytimes

YIELD: 4 to 6 servings

TIME: 30 minutes

This healthy, adaptable stew meets up with storeroom fixings and conveys layers of flavors. Cherry tomatoes, broiled in a liberal glug of olive oil to intensify their pleasantness, loan an invite splendor to this in any case rich dish. Onion, garlic and red-pepper chips structure the foundation of this dish, to which white beans and stock are included, at that point stewed until thick. While this stew is beautiful all alone, you could likewise include wither capable greens, for example, kale, escarole or Swiss chard toward the end, and toasted bread morsels on top. The dish is vegetarian as composed, yet should you decide to top your bowl with a showering of ground pecorino or Parmesan, it would probably function admirably in support of yourself.

American, Beans, Soups And Stews, Vegetables, Cherry Tomato,

Chicken Stock, Lemon, Parsley, Vegetable Broth,

White Bean, Dinner, Lunch, Quick, Weeknight, Main Course, Fall, Winter

preparation                                                        INGREDIENTS

Step 1 Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.	½ cup roughly chopped Italian parsley leaves and tender stems 2 teaspoons lemon zest (from 1 large lemon) 2 (10-ounce) containers cherry or grape tomatoes
Step 2 In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.	¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional) 1 tablespoon fresh thyme leaves  Kosher salt and black pepper

Step 3 When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.

1 medium yellow onion, thinly sliced 3 large garlic cloves, thinly sliced ½ teaspoon red-pepper flakes 2 (15-ounce) cans white beans (such as butter or cannellini), rinsed

Step 4 When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.

1 ½ cups vegetable or chicken broth, or water  Flaky salt, for serving (optional)  Toasted bread, for serving

Step 5 Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.