Roasted Cherry Tomato, Thyme and White Bean Stew
A delicious plant-based soup with surprise taste explosions!
Ingredients
- ½ cup roughly chopped Italian parsley leaves and tender stems
- 2 tsp lemon zest (1 large lemon)
- 2 - 3 cups cherry or grape tomatoes
- ¼ cup olive oil
- 1 tbsp fresh thyme leaves
- salt and pepper
- 1 medium brown onion
- 3 large garlic cloves
- ½ tsp chilli flakes
- 900 gms cooked white beans (butter or cannellini)
- 1 ½ cups vegetable stock or water
- toasted bread for serving
Instructions
- Heat the oven to 220 C. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
- In a large baking dish toss the tomatoes with ¼ cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges - 20-25 minutes
- While the tomatoes are roasting, heat 2 tablespoons oil in a large pot over medium. Add the garlic, onion and chilli flakes and cook until the onion is softened - 4-5 minutes. Stir in the cooked beans and stock and bring to simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the stock. If you want a thicker stew, crush more. Season with salt and pepper.
- 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 flavours become more friendly; season to taste with salt.
- Ladle into bowls. Top each serving with some of the lemon-parsley mixture and drizzle with more olive oil. Serve with toasted bread