Late Tomato & Herb White Bean Stew

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1.5 lb late-season tomatoes
• 2 cans (15 oz each), drained canned cannellini beans
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1/2 cup fresh basil
• 3 cups vegetable broth
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 4 slices crusty bread for serving

Instructions

1. 1Warm olive oil in a heavy Dutch oven or deep pot over medium heat until it shimmers.
2. 2Dice the onion, carrots, and celery; add them to the pot and cook 6 to 8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
3. 3Add minced garlic, tomato paste, and red pepper flakes; cook 1 minute until the paste darkens slightly and smells sweet.
4. 4Roughly chop the late-season tomatoes and stir them in along with the rosemary and thyme sprigs.
5. 5Pour in the vegetable broth, bring the mixture to a gentle simmer, then reduce heat to medium-low and cook uncovered for 12 minutes so the tomatoes break down.
6. 6Stir in the drained cannellini beans and continue simmering 8 to 10 minutes until the stew thickens slightly and the flavors meld.
7. 7Fish out the herb sprigs, then taste and season with salt and black pepper; mash a few beans against the side of the pot if you want a creamier texture.
8. 8Tear in most of the fresh basil leaves and let them wilt for 1 minute off the heat.
9. 9Ladle the stew into shallow bowls, drizzle with a final thread of olive oil, and top with the remaining basil.
10. 10Serve immediately with toasted crusty bread for dipping so every bit of the herby tomato broth is captured.