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Warm Tomato and White Bean Stew

NOTES: The riper and redder the tomatoes, the better this quick dish will be.

This recipe, and others like it, can be found in the article “A Cold Day Delight: 26 Stew Recipes Perfect for Winter.”

Warm Tomato and White Bean Stew




James Carrier
 3 pounds ripe tomatoes, rinsed
  About 1/2 cup slivered fresh basil leaves
 2 tablespoons extra-virgin olive oil
 1 clove garlic, peeled and minced or pressed
  About 1 teaspoon kosher or sea salt
  Fresh-ground pepper
 1 can (15 oz.) white beans, drained and rinsed
 8 ounces fresh mozzarella cheese, drained and cut into cubes (1/2 in.)
  About 1/2 cup freshly grated parmesan cheese
Step 1
1

Core and dice tomatoes. In a 4- to 5-quart pan, combine tomatoes, basil, olive oil, garlic, 1 teaspoon salt, and pepper to taste. Let stand until tomatoes are very juicy, about 15 minutes.

Step 2
2

Set pan over medium-low heat and gently stir in beans. Stir occasionally until mixture is warm to touch, about 5 minutes.

Step 3
3

Add mozzarella and parmesan cheese. Gently stir just until mozzarella has softened and starts to melt into strings, 2 to 3 minutes. Taste and stir in more salt if desired. Spoon stew into bowls and top each serving with a sprinkling of more basil and parmesan cheese.

Nutrition Facts
Amount Per Serving
Calories 423Calories from Fat 55
% Daily Value *
Total Fat 26g40%

Saturated Fat 13g65%
Cholesterol 60mg20%
Sodium 1146mg48%
Total Carbohydrate 25g9%

Dietary Fiber 7.3g30%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.