Roasted Cherry Tomato and White Bean Stew. This hearty yet simple stew is vegan yet very rich. This dish inspired by Italian cuisine and has many classic Italian elements such as tomatoes and basil. Top with fish, sausage, parmesan cheese, a glug of olive oil, for another savory element.
Roasted Cherry Tomatoes and White Bean Stew
A delicious yet simple tomato and white bean stew
Ingredients
- 2 fennel bulbs
- 2 tbs of lard
- 1 1/4 cup of cherry tomatoes or 10 oz container
- 1 cup of carrots
- 2 large yellow onions
- 3/4 cup of celery
- 4.5 cups of cooked white beans or 3 15 oz cans
- 20 oz of tomato purée or sauce
- 1 cup of basil
Instructions
- Heat the oven to 425 degrees.
- Toss the cherry tomatoes with 1/4 cup oil and salt. Put on a sheet pan or in a small cast iron.
- Cut the two fennel bulbs and one of the onions into quarters. Put on a sheet pan with 1/4 cup of olive oil and salt.
- Put the fennel bulbs, onion, and cherry tomatoes in to the oven and roast until they begin turn golden around the edges. Around 15-20 minutes.
- While the tomatoes and vegetables are roasting dice the carrots, celery and second onion.
- Then heat 2 tablespoons of lard in a large skillet or Dutch oven over medium heat. Add the onion and cook until the onion is softened. Do the same with the celery and carrots.
- Put the tomato sauce in and simmer until bubbly.
- Add in the cooked beans and bring to a simmer.
- When the cherry tomatoes, fennel, and onion are finished roasting, add them directly to the stew. Put in the oven for 20-25 minutes with the lid off.
- Once the sauce has reduced by a quarter pull out and add in the basil.
- Ladle the stew in to a bowl and top with freshly grated parmesan. Enjoy!