Roasted tomato and white bean stew

An Italian vegan dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 1 h 20 min

Organic sourcing

Tomatoes and basil are on the EWG Dirty Dozen list — choose organic to avoid pesticide residues. Olive oil quality is better with organic options.

Ingredients

• 500 g ripe tomatoes
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic
• 1 onion
• 1 tsp dried oregano
• 2 cans white beans, drained and rinsed
• 500 ml vegetable stock (ideally homemade)
• to taste sea salt
• to taste freshly ground black pepper
• a handful fresh basil leaves

Method

1. Preheat the oven to 200°C (400°F).
2. Cut the tomatoes into halves and place them on a baking sheet. Drizzle with half the olive oil, and season with salt and pepper.
3. Roast the tomatoes in the oven for 30-40 minutes until they start to caramelize.
4. Meanwhile, finely chop the garlic and onion.
5. In a large pot, heat the remaining olive oil over medium heat.
6. Add the onion and sauté until translucent, then add the garlic and oregano and cook for another minute.
7. Stir in the roasted tomatoes, white beans, and vegetable stock.
8. Bring the stew to a simmer, cover, and cook for 15-20 minutes to allow the flavors to meld.
9. Adjust salt and pepper to taste.
10. Before serving, tear the basil leaves and stir them into the stew.

Notes

• Serve with crusty gluten-free bread for a complete meal.
• Can be made ahead and reheated gently to serve.
• Add a pinch of chili flakes for a spicier version.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.