Roast Tomato and White Bean Stew

A lovely light, fresh take on a stew, perfect for warmer days.


Serves 4


Oven 220c


  • 12g parsley, chopped


  • 2tsp lemon zest


  • 300g cherry tomatoes


  • 3tbsp oil


  • 1tbsp dried thyme


  • 1 onion, sliced


  • 3 garlic cloves, sliced


  • 400g white beans, drained


  • 360ml veg stock


  1. In a small bowl, mix the parsley and lemon zest and set aside.
  2. In a baking tray, toss the tomatoes with 2tbsp oil, thyme and season. Roast in the oven for 20minutes. Until they begin to brown.
  3. Heat the remaining oil in a skillet, add the onion and garlic until soft. Add the beans and stock and bring to a simmer. With the back of a spoon, crush half the beans to thicken the stew.
  4. Add the tomatoes to the stew along with the juices. Serve topped with the parsley mix

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