A rustic white bean stew with roasted tomatoes, finished with a bright lemon-parsley gremolata.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 425°F / 220°C | ||||
| 120 ml Italian parsley leaves and tender stems, roughly chopped | Toss parsley & lemon zest, set aside | Ladle into bowls, top with gremolata, drizzle oil, season with flaky salt, serve with bread | ||
| 2 teaspoons lemon zest | ||||
| 2 (10-ounce / 280 g) containers cherry or grape tomatoes | Toss tomatoes with oil & thyme, roast 425°F / 220°C, 20–25 min | Add roasted tomatoes & juices, simmer 5–10 min | ||
| 60 ml olive oil (for roasting tomatoes) | ||||
| 1 tablespoon fresh thyme leaves | ||||
| 2 tablespoons olive oil (for the skillet) | Heat oil, cook onion, garlic & pepper flakes 4–5 min | Stir in beans & broth, simmer, smash ½ cup beans | ||
| 1 medium yellow onion, thinly sliced | ||||
| 3 large garlic cloves, thinly sliced | ||||
| ½ teaspoon red-pepper flakes | ||||
| 2 (15-ounce / 425 g) cans white beans, rinsed | ||||
| 360 ml vegetable or chicken broth, or water | ||||
| Kosher salt and black pepper | ||||
| Flaky salt, for serving (optional) | ||||
| Toasted bread, for serving | ||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free