roasted tomato and white bean stew NYT

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categories: [nyt] [soup]

1/2 cup roughly chopped italian parsley
 2 tsp lemon zest
 2 10-oz containers cherry or grape tomatoes
1/4 cup olive oil
    kosher salt & black pepper
 1 medium yellow onion, thinly sliced
 3 large garlic cloves, thinly sliced
1/2 tsp red pepper flakes
 2 15-oz cans white beans (butter or cannellini), rinsed
1.5 cups vegetable or chicken broth

Heat oven to 425F. In small bowl, toss parsley & lemon zest until well combined

In large baking dish, toss tomatoes with 1/4 cup oil and thyme; season well with salt & pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20-25 min.

When tomatoes are almost done roasting, heat 2 Tbsp oil in large (12inch), deep skillet or dutch oven over medium. Add onion, garlic, red pepper flakes, and cook until onion is softened and garlic is fragrant, 4-5 min. Stir in rinsed beans & broth and bring to simmer. Gently smash about 1/2 cup of the beans so they slightly thicken the broth.

when tomatoes are finished roasting, add them directly to the stew, along with any juices that have been released. Sinner 5-10 min more. Season to taste.

Ladle into bowls. Top with lemon-parsley.