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  • Liz Hoobchaak

Roasted Tomato, Bean and Spinach Stew

Updated: Nov 6, 2022

This stew is so flavorful and comforting, it’s perfect for a chilly autumn night. Lots of flavor profile comes from the roasted tomatoes, carmalized onions, sweet sun dried tomatoes and briny olives. This stew is hearty enough to be enjoyed on its own, or it can be a wonderful sauce on top of polenta or your favorite pasta.


2 cups cherry tomatoes, halved

1 onion, chopped

3 cloves garlic, chopped

1/2 cup sun dried tomatoes, chopped

3 tbsp tomato paste

3-4 cups vegetable broth

3 cups spinach

2 cups white beans, cooked

1/2 cup pitted olives, chopped

1/4 cup fresh oregano, chopped

1/4 cup fresh parsley, chopped

1 tbsp lemon juice

3 tbsp olive oil

1/2 tsp salt

Pepper to taste

Thyme to garnish


  1. Preheat oven to 400ºF.

  2. Cut cherry tomatoes in half and place on baking tray cut side up. Drizzle with olive oil, salt and pepper. Roast in oven for 20-25 minutes until blistered.

  3. While tomatoes are in the oven, heat 2 tbsp olive oil on median heat in a large ceramic pot on the stove. Sauté onions until they begin to brown.

  4. Add the garlic and sauté for an additional minute.

  5. Add in the tomato paste, sun dried tomatoes, oregano, parsley, olives, vegetable broth, lemon juice, spinach and salt. Stir to incorporate.

  6. Add in the roasted tomatoes and beans and let simmer for 5-10 minutes.

  7. Garnish with fresh thyme and enjoy!

Serving Size: This recipe serves 4-6 individuals.

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