Roasted Tomato and White Bean Stew

40 min4 to 6 servings

A rustic stew of roasted tomatoes and white beans finished with a bright lemon-parsley gremolata.

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prepPreheat oven to 425°F / 220°C
15 g Italian parsley leaves and tender stems, roughly chopped	Toss parsley & lemon zest			Ladle into bowls, top with gremolata, drizzle oil & flaky salt
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 stew base)	Sauté onion, garlic & red-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 (optional), olive oil for drizzling (optional), and toasted bread for serving

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