One-Pot Roasted Tomato and White Bean Stew

A deeply savory vegetarian stew with sun-ripened tomatoes, creamy cannellini beans, and a hint of smoked paprika.

Cuisine: Mediterranean

Category: One Pot

Prep: 10 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz), drained cannellini beans
• 1 cup diced yellow onion
• 4 garlic cloves
• 1 tsp smoked paprika
• 2 cups chicken broth
• 1 tsp dried oregano
• 2 tbsp chopped fresh basil
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Step 1: Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
2. Step 2: Add minced garlic and smoked paprika, stirring for 1 minute until aromatic without browning.
3. Step 3: Pour in diced tomatoes with their juice, drained cannellini beans, chicken broth, dried oregano, and 1/4 tsp salt. Bring to a gentle simmer and cook uncovered for 15 minutes.
4. Step 4: Reduce heat to low, cover, and simmer for 20 minutes until flavors meld and tomatoes break down slightly.
5. Step 5: Stir in fresh basil and adjust salt to taste. Serve hot with crusty bread.