Serves 4
1/2 cup chopped Italian parsley, leaves and stems
2 tsp lemon zest (from 1 large lemon)
2 10oz containers cherry or grape tomatoes
1/4 cup olive oil
1 tbsp fresh thyme leaves
kosher salt and pepper
1 medium onion, thinly sliced
3 large garlic, minced
1/2 tsp red-pepper flakes
2 15oz cans white beans, rinced
1 1/2 cups vegetable broth
flaky salt to taste
Heat oven to 425. In a small bowl, gently toss together the parsley and lemon zest until well combined and set aside.
In large baking dish, toss tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, about 20-25 minutes.
When tomatoes are almost done, heat 2 tbsp oil in a large, deep skillet or dutch oven over medium. Add onion, garlic and red pepper flakes and cook until onion is softened, about 4-5 minutes. Stir in rinsed beans and broth and bring to a simmer. With a potato masher, gently smash about 1/2 cup of beans so they slightly thicken the broth. For thicker broth, crush more beans. Season with salt and pepper.
When tomatoes are finished, add them directly to the stew along with any juices. Simmer for 5-10 minutes so flavours mix. Season with salt if needed.
Ladle into bowls. Top each serving with some lemon-parsley mixture. Serve with toasted bread.