All the flavours of summer in one hug of a bowl! This super easy Roasted Tomato and White Bean stew is comforting and uplifting at the same time. The sweetness of the tomatoes is ofset by the creamy savoury beans. I like to top this stew off with some pesto for added zing, because why not!
This cozy but fresh dish is at it's absolute peak in mid to late autumn/fall when juicy tomatoes abound. You can also make this recipe with tinned cherry tomatoes too, so it's great as a store-cupboard stand by.
This simple stew is inspired by one of my favourite pasta dishes Creamy Cannellini Bean & Tomato Pasta, but made with roasted tomatoes. Pair it with some pesto toasts or some Triple Garlic Flatbreads for the ultimate cozy meal! If you're into healthy Autumnal soups and stew, you should also try this Pumpkin Soup without Cream or this Classic Swede (Rutabaga) and Carrot Soup
Making this tomato and white bean stew recipe only requires a few key ingredients. Full quantities are in the recipe card below.
- Fresh or tinned (canned) tomatoes: Choose fresh tomatoes in season, or if you have none to hand, choose whole tinned cherry or roma tomatoes.
- Tinned (canned) cannellini beans: you can also use butterbeans or any other creamy can of beans
- Good Quality olive oil: The olive oil really adds to the overall flavour of this stew, so use a nicer quality one.
- Optional white wine : White wine is a lovely addition to this stew for acid and sweetness, but leave it out if you wish. Alternatively, you can use a little vinegar and a teaspoon of sugar to add that hint of sweetness and acidity.
- Boullion or stock powder, I use powdered boullion for convenience, but you can use veggie stock cubes or veggie broth or stock.
- Onions : one large or two small yellow or white onions.
- Garlic : use as many garlic cloves as your heart desired
- Optional chilli powder: If you like a hit of chilli, a sprinkle of chilli powder is delicious.
- Herbs: I used a mixture of dried oregano and thyme. Rosemary and a bay leaf would also be delicious.
- Salt and freshy ground black pepper: To taste.
- Optional pesto to serve. I made a basil pesto with pistachios that's based on this recipe.
See recipe card for quantities.
This simple dish comes together in the time it takes to roast the tomatoes.
- Either air fry tomatoes sprinkled with olive oil and herbs for 15 minutes. Or roast the tomatoes in the oven for up to 35 minutes. Full instructions for air fry tomatoes are here: Air Fryer Roasted Tomatoes
2) Meanwhile, while the tomatoes are in the air fryer, soften the chopped onions and garlic in a large dish. Add in the spices, herbs and beans and stir.
3) Add the stock/veggie broth and wine if using and stir.
4) Allow to simmer for 10 minutes until the beans are softened and absorb some of the liquid.
5) Once the tomatoes are roasted and have slightly caramelised edges, add them to the pan.
6) Mix the tomatoes with the cannellini beans and squish the beans a bit if you like. Serve with pesto and toasts or flatbreads.
Hint: If you want a thicker stew, crush the beans a bit to thicken. If you like it a little more soupy, add in a little extra stock.
🌿Substitutions & Variations
Ring the changes and make this roasted tomato and white bean stew yours with these delicious alternative ideas.
- Other Beans - Butterbeans, kidney beans or even lentils will taste delicious in this simple stew.
- Canned or Tinned tomatoes- Use canned tomatoes in place of the fresh tomatoes to make this when tomatoes aren't in season. Perfect for making this a cupboard staple recipe.
- Spicy- Add chilli, either fresh or dried according to how you like the heat!
- Greens- Some kale or spinach cooked in at the end would be a delicious and wholesome variation.
- Lemon- A squeeze of lemon at the end is a nice addition to the recipe and adds acidity.
Although you can make this tomato and cannellini bean stew in a saucepan, it is lovely to use a casserole dish or dutch oven. One day I'd like to be able to have this Le Crueset pan to use, but it the meantime I use a pan we picked up at a garage sale!
You can also choose to use your air fryer or oven to roast the tomatoes. I love my Ninja Foodie Grill and Air fryer, so can personally recommend that!
This recipe will keep for up to a week in an airtight container in the fridge. It can also be frozen for up to three months. Perfect for meal prepping!
If you do decide to meal prep this dish and keep some in the freezer, reheat it from frozen with a splash of water or stock to help the thawing process along.
Roast the tomatoes and make the white bean stew the day before. Reheat on the stove top with a splash of extra water to avoid it burning.
Yes, you will need to soak and cook the beans first to make this dish.
Yes you can! I suggest using a creamier style bean such as kidney beans for the best texture and flavour, although lentils would be nice too.
Roasted Tomato and White Bean Stew
- 1 Flame proof casserole dish (or large pot)
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 480 g cannellini or white beans (Drained. Equivelant to 2 standard 15 oz 'cans' )
- 500 g fresh tomatoes (or one 15oz can of tinned.)
- 1 medium yellow onion
- 5 cloves garlic (Measure these with your heart. Add as many as you like! )
- 2 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 50 ml white wine (optional)
- 350 ml veggie stock (or 2 tablespoon boullion mixed with 350 ml water.)
- 1 teaspoon chilli powder (optional)
- Salt & Pepper to taste
- Pesto to serve (or fresh herbs)
- Halve the tomatoes toss with a little oil and salt and roast in the air fryer at 180 °C /356 ° F for 15 minutes. Alternatively roast in the oven for up to 35 minutes at 180 °C /356 °500 g fresh tomatoes
- While the tomatoes are cooking, finely chop the onion and garlic.
- Add the onions to a large pan or casserole dish with the olive oil and cook gently to soften. Add the garlic in once the onions have softened a bit.1 medium yellow onion, 5 cloves garlic, 2 tablespoon olive oil
- Drain and rinse the white beans, then add to the pan, along with the herbs and seasonings. Mix.480 g cannellini or white beans, 1 teaspoon dried oregano, ½ teaspoon dried thyme, 1 teaspoon chilli powder
- Add the wine and stock and cover the pan leaving the beans to simmer on low for up to 15 minutes50 ml white wine, 350 ml veggie stock, Salt & Pepper to taste
- Once the tomatoes are ready, give the beans a stir, then add the tomatoes to the pan. Be sure to add all their juices too!
- Serve the beans and tomatoes with pesto or fresh herbs and crusty breads to mop up the juices.Pesto to serve (or fresh herbs)
- If you want a thicker stew, crush the beans a bit to thicken. If you like it a little more soupy, add in a little extra stock.
- Add pesto, a squeeze of lemon and/or fresh herbs to serve.
- The tomatoes can be made in the air fryer or the oven. Allow extra time to cook if oven baking.