Roasted Tomato, White Bean and Spinach Stew

Ingredients

• 1/2 large sweet onion, sliced or finely chopped
• 2 pints cherry or grape tomatoes, sliced
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil, divided
• 1 tsp kosher salt (for onions)
• 1 15 oz can white beans (such as Great Northern), drained and rinsed
• 1/3 cup sun-dried tomatoes (marinated type), drained and finely chopped
• 2 tbsp tomato paste
• 1/2 tsp garlic powder
• 1 tbsp dried oregano
• 3 tbsp packed fresh parsley, chopped
• 1/4 cup pitted kalamata olives, chopped or whole
• 2 cups baby spinach (gently packed)
• Juice of 1/4 to 1/2 lemon (to taste)
• 2 to 3 tbsp vegetable broth (optional)
• 3-4 sprigs fresh thyme (optional)

Optional Serving Suggestion:

• 3 to 4 servings pasta of choice

Instructions

1. Preheat Oven:

   • Preheat the oven to 400°F (200°C).

2. Roast Tomatoes:

   • Place sliced cherry or grape tomatoes into a roasting pan (e.g., an 8x8 glass dish).
   • Drizzle with 1 tbsp olive oil, 1/2 tsp kosher salt, and black pepper to taste. Toss to coat.
   • Roast in the oven for about 25 minutes, or until tomatoes release their juices and skins start to wilt. Remove from oven.

3. Cook Onions:

   • While tomatoes are roasting, heat the remaining 1 tbsp olive oil in a large pan or pot over medium heat.
   • Add sliced or chopped onions and 1 tsp kosher salt. Cook, stirring occasionally, until onions are lightly browned and tender.

4. Prepare Stew Base:

   • Add the drained and rinsed white beans, chopped sun-dried tomatoes, tomato paste, garlic powder, and dried oregano to the pan with the onions. Stir to combine.

5. Combine Ingredients:

   • Add the roasted tomatoes (and their juices) to the pan with the onion mixture.
   • Stir in fresh parsley, baby spinach, olives, and lemon juice. Cook gently until the spinach is wilted.
   • If desired, add vegetable broth to reach your preferred consistency. Taste and adjust seasoning as needed.

6. Serve:

   • Optionally, serve over cooked pasta of your choice.
   • Garnish with fresh thyme leaves if using.

Notes

• Pasta: If serving with pasta, cook it according to package directions until just al dente.
• Consistency: Adjust the thickness of the stew with vegetable broth as needed.
• Flavor: Taste for seasoning and adjust with more lemon juice or pepper if desired.

Enjoy your delicious Roasted Tomato and White Bean Stew!