1/2 cup extra virgin olive oil, plus more for drizzling
3 sprigs of fresh thyme, leaves removed from stem
salt and pepper to taste
1 medium yellow onion thinly sliced
5 cloves of garlic thinly sliced
1 teaspoon red pepper flakes
2 (15oz) cans of white beans drained and rinsed. Ex: cannellini or butter. Butter beans preferred or a mix of both
3 cups vegetable broth
flaky salt for garnish
sprigs of fresh basil for garnish or shredded parmesan
thinly sliced baguette (1/2inch) toasted for dipping
PREPARATION
Heat the oven to 425°F. In a small bowl, gently mix the parsley and lemon zest. When mixing, lightly massage the parsley and lemon zest to help release the oils. Set aside.
In a large baking dish, toss the tomatoes with ¼ of the extra virgin olive oil and all of the thyme. Season generously with salt and pepper. Roast on the middle rack for about 20-25 minutes or until very soft and the edges begin to become golden. Try not to let the tomatoes get too dark in order to avoid introducing bitterness from the char.
Once the tomatoes are done, heat the remaining extra virgin olive oil in a soup pot or dutch oven over medium heat. Add the onion, garlic, and red pepper flakes. Cook until the onion is slightly translucent and the garlic becomes fragrant; 4-5 minutes. Make sure to stir the mixture periodically to avoid the garlic browning.
Stir in the beans and broth. Bring to boil. Smash about a half cup of the beans to slightly thicken the broth. Smash until desired thickness. Season with salt and pepper.
Once the tomatoes are done, add them directly to the stew along with any juices produced. Simmer for 5-10 minutes. Season with salt to taste.
Ladle stew into bowls. Top with the lemon parsley mixture and drizzle with more extra virgin olive oil. Season with flakey sea salt, top with fresh basil or cheese and serve with toasted bread.
