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Roasted Tomato, Bean and Spinach Stew
This hearty stew boasts loads of flavor from the roasted tomatoes, carmalized onions, sweet sun dried tomatoes and briny olives.
Prep:
15 minutes
|
Cook:
40 minutes
4-6 servings
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Easy
Ingredients
2 cups cherry tomatoes, halved
1 onion, chopped
3 cloves garlic, chopped
1/2 cup sun dried tomatoes, chopped (check the label for no-additives, or sugar)
3 tbsp tomato paste
3-4 cups vegetable broth
3 cups spinach
2 cups white beans, cooked
1/2 cup pitted olives, chopped
1/4 cup fresh oregano, chopped
1/4 cup fresh parsley, chopped
1 tbsp lemon juice
3 tbsp olive oil
1/2 tsp salt
Pepper to taste
Thyme to garnish
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480 ml cherry tomatoes, halved
1 onion, chopped
3 cloves garlic, chopped
120 ml sun dried tomatoes, chopped
45 ml tomato paste
720-960 ml vegetable broth
72 ml spinach
480 ml white beans, cooked
120 ml pitted olives, chopped
60 ml fresh oregano, chopped
60 ml fresh parsley, chopped
15 ml lemon juice
45 ml olive oil
2.5 ml salt
Pepper to taste
Thyme to garnish
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Preheat oven to 400ºF.
- Cut the cherry tomatoes in half and place on a baking tray cut side up. Drizzle them with olive oil, salt and pepper. Roast in the oven for 20-25 minutes until blistered.
- While tomatoes are in the oven, heat 2 tbsp olive oil on median heat in a large ceramic pot on the stove. Sauté onions until they begin to brown.
- Add the garlic and sauté for an additional minute.
- Add in the tomato paste, sun dried tomatoes, oregano, parsley, olives, vegetable broth, lemon juice, spinach and salt. Stir to incorporate.
- Add in the roasted tomatoes and beans and let simmer for 5-10 minutes.
- Garnish with fresh thyme and enjoy!
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Nutritional Info
Storage
Notes
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