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Roasted tomato white bean stew Recipe (with Video)

Latin American, Mostly Veg, Fusion

Discover our Roasted tomato white bean stew Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 5min | Cook 30min


- 0.25 c Olive oil
- 2 10 oz containers of cherry tomatoes
- 1 Small onion, finely diced
- 4 clove Garlic, minced
- 1 can white beans
- 0.5 c farro
- 3 c vegetable broth
- 0.5 Lemon, juiced
- 1 tsp Lemon zest
- 1 c Basil, finely chopped
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Italian seasoning, or 1/2 teaspoon oregano + 1/2 teaspoon thyme
- 1 tbsp Nutritional yeast
- 4 c finely chopped kale
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Preparation of the oven and tomatoes
1. Preheat oven to 400 degrees.
2. Add tomatoes and olive oil to a baking dish.
3. Sprinkle with salt and pepper.
4. Roast for 25-30 minutes, until the tomatoes have started to burst.
Preparation of the soup base
1. Heat oil in a soup pot over medium heat.
2. Add onions and cook for 5 minutes.
3. Add garlic and cook for 5 more minutes.
Adding the remaining ingredients
1. Add beans, farro, vegetable broth, basil, lemon and spices to the pot.
2. Stir to combine.
3. If your tomatoes are done cooking, add them in now.
4. Bring to a simmer and cook until farro is soft, about 15-20 minutes.
Final steps
1. Turn off heat.
2. Add kale to the pot and stir until wilted.
3. Serve soup with your favorite sides. I recommend sourdough.

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