Equipment
Ingredients
Roasting
- 500 g cherry tomatoes, whole, washed and dried
- 5 garlic, whole cloves, peeled
- 15 ml olive oil
- 3 g salt
- 1 g black pepper, freshly cracked
Stew Base
- 15 ml olive oil
- 150 g yellow onion, diced
- 480 ml vegetable broth
- 500 g canned white beans, drained and rinsed
- 3 g fresh thyme, leaves only, chopped
- 2 g smoked paprika
Add-ins and Garnishes
- 60 g baby spinach
- 30 g parmesan cheese, grated
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). On a baking sheet, toss the cherry tomatoes and whole garlic cloves with the first measure of olive oil, salt, and black pepper until evenly coated.
Transfer the baking sheet to the oven and roast for 20 minutes, or until the tomatoes burst, release their juices, and the garlic is deeply softened and fragrant.
While the tomatoes roast, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and saute until softened and translucent, about 5 minutes.
Pour the vegetable broth into the pot, scraping up any browned bits from the bottom. Stir in the drained white beans, fresh thyme, and smoked paprika. Bring the liquid to a gentle simmer and cook for 10 minutes.
Remove the roasted tomatoes and garlic from the oven. Using a fork, carefully mash the softened garlic cloves directly on the baking sheet. Transfer the mashed garlic, roasted tomatoes, and all the accumulated pan juices into the simmering stew. Stir well to combine.
Stir the baby spinach into the stew and cook for 2 minutes until wilted. Taste the broth and adjust the salt and pepper if needed. Serve hot, garnished with grated parmesan cheese if desired.
Chef's Notes
- Roasting the cherry tomatoes rather than boiling them directly in the broth concentrates their natural sugars and introduces a rich, umami depth to the final dish.
- For an extra creamy texture without adding dairy, use an immersion blender to quickly pulse the stew two or three times before stirring in the spinach.
- Do not discard the liquid from the baking sheet. The roasted tomato juices combined with olive oil create an emulsion that gives the broth its velvety mouthfeel.
- To make this a more substantial meal, serve with thick slices of crusty sourdough bread rubbed with a raw clove of garlic while still warm from toasting.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors will deepen overnight.
Freezer: 3 months — Tomatoes and beans may soften further upon thawing, slightly altering texture but maintaining flavor.
Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the stew has thickened too much.
