Roasted Tomato and White Bean Stew

I added a head of Swiss chard and about 5 fresh sage leaves (which I highly recommend because ), uh,white beans and sage...). Really wonderful.

This is really good and fast to make. Only thing I will say is the soup base is not red like the picture. I think maybe if I do this recipe again I’ll add some sun dried tomatoes or a little tomato paste.

When is a parmesan rind ever a bad idea? With good wishes to everyone to stay home and stay healthy.

AMAZING. I adapted the recipe after reading many of the comments. My husband & I rate our recipes & this one was 10/10! With the changes made, we have enough for 2 nights for two of us, w/perhaps a little leftover for a snack. I appreciated all the comments, as i do think the changes mattered: 1) CHOP the onions 2) Used 6 large garlic cloves 3) Used 3 Cans of Beans 4) Used 2 Cups of veggie broth 5) Added 2 T of Tomato Paste & a generous handful of Spinach in Step 4 GREAT. esp in cold weather

Very good. I added a little more stock and some chopped kale. The lemon zest and parsley really brighten the flavors.

skipped parsley lemon since i didn't have any tomatoes were really done in 15 minutes used 1 cup chicken both WAS FANTASTIC AND WILL SERVE AGAIN AND AGAIN

Used a red onion instead of yellow. Decided to add a couple of tablespoons of tomato paste to give some more color and boost the tomato flavor. Also added a few handfuls of kale and another can of beans to increase the serving size since a few people commented that the original recipe did not feed four. Happily fed five people with enough left over for some seconds!

Two 10 ounce containers of cherry tomatoes not only means a trip to the store, but will cost about as much as a nice little steak (and this time of year even cherry tomatoes are so-so). Any suggestions for substituting some sort of canned tomatoes? How much? what type?

I used whole canned tomatoes and I roasted them with the oil, thyme and some oregano. Works fine - when you add them to the beans, add in some liquid chicken or vege stock to loosen on the stove.

4-6 servings? Are you kidding? More like half that, unless you add a lot more broth and turn it into a soup or dish out very small servings. Having read the comments beforehand, I halved the larger cherry tomatoes, so all would cook at about the same speed; upped the garlic; cooked the onions and garlic a bit longer until softened; added fresh sage. Also added roughly 1/2 c more broth. Sprinkled parmesan and squeezed lemon on top. But what about that lemon zest? Should it be grated?

As written was good but a little too subtle for my taste. I added two chopped anchovies and a little red wine vinegar. Great day two.

Add balsamic and 2TB of tomato paste to it at the end. I had to use sage as I did not have thyme. No red flake peppers, used siracha. Excellent and forgiving recipe. If you use extra olive oil to roast the tomatoes you can use it as dip/dizzle for the toast and it is really good.

We used one can of butter beans and one can of kidney beans because that's what we had (#quarantinelife), and no parsley or thyme. Still quite tasty! Good effort to taste ratio. Especially good with my boyfriend's sourdough (which now he makes all the time because, again, #quarantinelife)

I thought this recipe was just okay. It lacked an umami element. The instruction to “slice” the onion rather than chop it confuses me. I ended up with a stringy onion texture in the final dish that was unpleasant. It would be much better to start with chopped onions. Following one of the suggestions here, I added a generous helping of spinach at the end, which helped the dish. The lemon zest is a critical component; don’t skip it.

Suggestions for using soaked dried beans?