New York Times Soup Recipe for the WIN!
The most delicious soup I have made in a long time.
Roasted Tomato and White Bean Stew from the New York Times
½ cup roughly chopped Italian parsley leaves and tender stems
2 teaspoons lemon zest (from 1 large lemon)
2( 10-ounce) containers cherry or grape tomatoes
¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)
1 tablespoon fresh thyme leaves
Kosher salt and black pepper
1 medium yellow onion, thinly sliced
3 large garlic cloves, thinly sliced
½ teaspoon red-pepper flakes
2(15-ounce) cans white beans (such as butter or cannellini), rinsed
1½cups vegetable or chicken broth, or water
Flaky salt, for serving (optional)
Step 1 Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
Step 2 In a large baking dish or on a sheet pan, toss the tomatoes with ¼ cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
Step 3 When the tomatoes are almost done roasting, heat 2 tablespoons of oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
Step 4 When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
Step 5 Ladle into shallow bowls. Top each serving with some of the lemon-parsley