Tomato and Butter Bean Stew

by

Cozy Tomato and Butter Bean Stew with parmesan and rosemary is a comforting, one-pot meal that’s easy to make and full of nutrients. It’s perfect with crusty bread for dipping.

After enjoying the Roasted Tomato and White Bean Stew by Colu Henry, I wanted to create my version. The bright flavors, rich layers, and versatility of this dish have made it a winter favorite. As the colder months continue, I find myself craving hearty, vibrant meals. This butter bean stew fits the bill perfectly, offering a nourishing weekday option that’s rich in umami and aromatic flavors. Just like my favorite Lentil Soup, it can easily be made vegan by substituting Parmesan with nutritional yeast or a dollop of miso paste.

Even when tomatoes are out of season, cherry tomatoes maintain their sweetness year-round. In the summer, you can use any variety of tomatoes from your garden or local farmers market.

How to Make Butter Bean Stew

I love recipes that don’t require constant attention, and this stew is no exception. It needs just 30 minutes of simmering, with the entire dish ready in under an hour. Despite the quick cooking time, it tastes like it’s been simmering all day. While you can prepare additional sides, I usually enjoy this stew with a loaf of crusty bread.

Ingredients

  • Extra-virgin olive oil: Use regular olive oil unless you want to drizzle a nicer one over the soup as a garnish.
  • Onion: One yellow onion provides the aromatic base.
  • Garlic: Use 3 to 4 cloves, adjusting to your taste.
  • Fennel seeds: Optional, but they add a pleasant, earthy note.
  • Chili flakes: A touch of heat to balance the sweetness and acidity of the tomatoes.
  • Tomatoes: Two pints of cherry or grape tomatoes, cooked until they burst and release their juices.
  • Tomato Paste: Adds concentrated tomato flavor.
  • Butter Beans: Also known as lima beans, they create a creamy texture. Cannellini beans can also be used.
  • Broth: Vegetable broth for a vegetarian version, or chicken broth for extra flavor.
  • Herbs: Sauté aromatics with rosemary and finish with fresh parsley. Thyme can substitute rosemary, and fresh dill can replace parsley.
  • Parmesan: Freshly grated Parmesan adds a rich, salty depth.
  • Vinegar: A splash of red wine vinegar brightens the flavors.

For a complete list of ingredients and quantities, refer to the recipe card below.

Substitutions and Additions

  • Make it Vegan: Replace Parmesan with 1/4 cup nutritional yeast or 1 tablespoon white miso paste. Dissolve the miso in a small bowl with hot broth before adding it to the stew.
  • Add Spinach: Incorporate fresh baby spinach or shredded kale when adding the beans and broth.
  • Use Canned Tomatoes: Instead of cherry tomatoes, use a 28-ounce can of whole peeled tomatoes, crushed by hand or with a spoon.
  • Add Breadcrumbs: Top the stew with toasted panko breadcrumbs or croutons for extra texture.

Directions

Step 1: Sauté Onion and Rosemary

Cook until the onion is caramelized, about 8 minutes. Remove the rosemary sprig.

Step 2: Cook Tomatoes

Add tomatoes and cook until they break down and become jammy about 8 minutes.

Step 3: Add Tomato Paste, Garlic, Fennel, and Chili

Cook until the tomato paste turns brick red, about 4 minutes.

Step 4: Add Beans and Broth

Bring the soup to a simmer and cook, uncovered, for about 15 minutes.

Step 5: Add Parmesan and Vinegar

Stir to combine. Adjust the seasoning as needed, then serve.

Serving Suggestions

  • Bread or Pita: Serve with something crusty and warm.
  • Salad: Pair with a light salad like Brussels Salad with pear and pecans or a heartier Chicken Cashew Salad.
  • Sandwich: Enjoy alongside a Green Goddess Chicken Salad sandwich.

Recipe Tips and Tricks

  • Caramelize the Tomato Paste: Sizzle the paste in olive oil until brick red for the best flavor.
  • Don’t Drain the Beans: The starchy brine thickens the broth and adds flavor.
  • Use a Parmesan Rind: If you have one, add it to the soup for extra umami.

Equipment

  • Dutch oven or stock pot

Ingredients  

  • 3 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 sprig of fresh rosemary
  • 2 pints cherry (or grape) tomatoes
  • 2 Tbsp. tomato paste
  • 3 to 4 garlic cloves, thinly sliced
  • 1/2 tsp. crushed fennel seeds
  • Pinch of chili flakes
  • 3/4 tsp. kosher salt
  • 2 (15.5-oz.) cans butter beans (do not drain)
  • 2 cups vegetable broth
  • 1/2 cup grated Parmesan cheese
  • Cracked black pepper
  • 1 1/2 tsp. red wine vinegar
  • Chopped fresh parsley for garnish
  • Crusty bread for serving

Instructions 

  1. Heat oil in a Dutch oven or stock pot over medium. Add rosemary sprig and let fry in hot oil for 1 minute. Add onions and cook until they soften and start to caramelize about 8 minutes. Remove and discard the rosemary sprig. Add tomatoes and cook until tomatoes start to break down and release their juices, about 8 minutes. Stir in tomato paste, garlic, fennel seeds, and chili flakes; cook 3 to 4 minutes, until aromatic. Season generously with salt (I use about 3/4 teaspoon).
  2. Add beans (with brine) and broth; bring mixture to a simmer. Simmer, uncovered, for 15 minutes, until the stew slightly reduces. Stir in Parmesan cheese and a few grinds of black pepper. Remove from heat and stir in vinegar. Taste and adjust seasonings as needed (you may want another pinch of salt).Ladle soup into bowls and garnish with fresh parsley, freshly grated Parmesan, and extra cracked black pepper. Serve with crusty bread.

Notes

  • Store: refrigerate leftovers in an airtight container and refrigerate for up to 4 days.
  • Reheat: heat leftovers in a small sauce pot on the stovetop over medium-low heat until warm. You can also microwave individual portions, stopping to stir every 30 seconds, to promote even heating.
NUTRITION INFORMATON: Serving: 1.75cups | Calories: 322kcal | Carbohydrates: 39g | Protein: 14g | Fat: 14g | Saturated Fat: 1.5g | Sodium: 1205mg | Fiber: 10g | Sugar: 6g

*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

You can also FOLLOW ME on PINTEREST, and INSTAGRAM for more delicious, healthy recipes!

Leave a Comment