This stew is one of my lifesaver recipes. I prefer to cook with fresh produce, but I always keep a few cans on the shelf for emergencies. This rosemary white bean tomato stew in on the table within 20 minutes. SWOON!
Speaking of always using fresh produce, this can easily be made with fresh tomatoes and beans from scratch for sure. I have included both methods in the recipe below.
This rosemary white bean tomato stew is garlicky, chunky (but I have included a smooth version as well for picky eaters), wholesome and filling. Perfect for a rainy day.
Rosemary white bean tomato stew? Soup? Or stoup?
Before I begin, I call it a stew because of its thickness. As a stew I often serve it with quinoa or wild rice. You can also make it into soup; just add more broth and serve it with big chunks of bread! And a stoup is somewhere in between, so you can go both ways; this rosemary white bean tomato dish is super versatile!
How I make this rosemary white bean tomato stew?
I start by heating up some olive oil in a soup pot on medium heat and I sauté the onions in it until soft and translucent. I add the garlic for another minute until fragrant. Then it is time to add the beans, tomatoes, stock, salt and pepper, twigs of rosemary and optionally a parmesan rind and some chili flakes for some heat.
First I increase the heat to bring the white bean tomato stew to boil, then I reduce it to low and let it simmer for 20 minutes. It will have thickened significantly by then.
The rosemary white bean tomato stew or soup, whatever you go for, is almost ready now. I just have to add the kale leaves to it. They just need a couple of minutes to wilt. In the meantime I remove the sprigs of rosemary and the parmesan rind.
I divide it into bowls and sprinkle them with fresh parsley and some freshly grated parmesan. I serve it with quinoa or rice (for stew) or big chunks of freshly baked bread (for soup).
What to do for picky eaters?
Well, what I have done before is just blend it all together for the kids with a submergible blender. It didn’t look as pretty as the pictures above, but my kids loved it! So WIN!
Dinner is on the table so quickly. I LOVE IT! My kids love stew and soup for dinner so you can imagine why we eat this a lot. I hope you’ll love it too! It is
wholesome – quick & easy to make – infused with lots of flavor – warming and filling – & so delicious!
Love soup and stew? You’ll love these too: Thai butternut squash soup, almond cauliflower soup, roasted tomato soup or what about this chicken cherry tomato orzo? And if you’d like to make this with beans from scratch check out my bean broth or make your own veggie broth.
Rosemary white bean tomato stew
Ingredients
- 1 tbsp olive oil
- 1 medium onion (chopped)
- 3 big cloves garlic (minced)
- 1 can white beans (cannellini, navy, small lima) (or 2 cups of cooked white beans from scratch*)
- 1 can diced tomatoes (or use 2 cups of diced fresh tomatoes)
- 200-500 ml vegetable stock (approx. 1-2 cups) (storebought or homemade*)(amounts depends on what you make: stew or soup)
- sea salt and freshly cracked black pepper (to taste, approx 1 tsp each)
- 2-3 sprigs fresh rosemary
- ¼ tsp chili flakes (optional for some heat)
- 1 parmesan rind (optional)
- 1 handful kale (chopped or sliced)
Garnishing (optional)
- 1 handful fresh parsley (finely chopped)
- ¼ cup freshly grated parmesan cheese
Instructions
- Heat up some olive oil in a soup pot on medium heat and sauté the onions in it until soft and translucent. Add the garlic for another minute until fragrant. Now add the beans, tomatoes, stock, salt and pepper, twigs of rosemary and optionally a parmesan rind and chili flakes for some heat.
- Increase the heat to bring it to boil, then reduce it to low and let simmer for 20 minutes. It will have thickened significantly by then.
- Now add the kale leaves to it and continue simmering for 2 or 3 more minutes. In the meantime remove the rosemary and the parmesan rind.
- Divide the stew in bowls and sprinkle with fresh parsley and freshly grated parmesan. Serve it with quinoa or rice (for stew) or big chunks of freshly baked bread (for soup).
Notes
DID YOU MAKE THIS RECIPE?
If you like this recipe, please consider rating it with the star rating system and leave a comment below – it’s so helpful for us and other readers. Thank you! And don’t forget to snap a picture if you make this and tag @familicious.kitchen on Instagram and hashtag it #familicious. Awesome! You can also find us on Facebook and Pinterest.
Leave a Reply