Roasted Tomato and White Bean Stew

1. Prepare lemon-parsley mixture

Preheat oven to 425°F. In a small bowl, combine chopped Italian parsley and lemon zest. Toss gently and set aside.

2. Roast the tomatoes

Spread cherry tomatoes in a large baking dish or on a sheet pan. Drizzle with 1/4 cup of olive oil and sprinkle thyme leaves over the top. Season generously with kosher salt and black pepper. Roast in the oven for 20-25 minutes, until tomatoes collapse and develop golden edges.

3. Cook onion and garlic

While tomatoes are roasting, heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat. Add sliced onion, garlic, and red-pepper flakes. Cook, stirring occasionally, until onion has softened and garlic is fragrant, about 4-5 minutes.

4. Add beans and broth

Add rinsed white beans and broth to the skillet. Season with salt and pepper to taste. Smash about 1/2 cup of beans against the side of the skillet to help thicken the stew. Let simmer for a few minutes.

5. Combine tomatoes and stew

Add roasted tomatoes and their juices to the skillet. Stir and let the stew simmer for another 5-10 minutes. Taste and adjust seasoning as needed.

6. Serve

Ladle stew into shallow bowls. Top with lemon-parsley mixture. Optionally, drizzle with olive oil and sprinkle with flaky salt. Serve with toasted bread.