June 19, 2019
Roasted Tomato & White Bean Skillet
If there is one dish that I turn to all year long it’s my Roasted Tomato and White Bean Skillet. Growing up in an Italian family, these types of vegetable dishes with beans and tomatoes were always around! Although this one is not far off from my Nonno’s original recipe, it’s a bit more amplified by roasting cherry tomatoes and adding in portobello mushrooms for a hearty texture. Besides roasting the tomatoes in a pan, this is one pot vegetarian dish that is so simple to put together!
Written By Kayla Seah
Directions:
Roast cherry tomatoes with 2 tbsp olive oil and a pinch of salt in a 350 degrees F oven for 30-35 min.
Saute shallots, mushrooms, whole crushed garlic over medium heat for 5 min in 2 tbsp olive oil. Add in tomato paste and saute for another minute.
Add in chopped kale and saute for 2-3 minutes
Pour in roasted tomatoes and all their juices from the pan. Carefully squish the tomatoes in the pan.
Add in white beans and then pour in vegetable broth. Add in chopped olives and saute everything together on med low heat for about 8 minutes. Season with salt and pepper!
Serve with fresh basil and chillies!
Directions:
Roast cherry tomatoes with 2 tbsp olive oil and a pinch of salt in a 350 degrees F oven for 30-35 min.
Saute shallots, mushrooms, whole crushed garlic over medium heat for 5 min in 2 tbsp olive oil. Add in tomato paste and saute for another minute.
Add in chopped kale and saute for 2-3 minutes
Pour in roasted tomatoes and all their juices from the pan. Carefully squish the tomatoes in the pan.
Add in white beans and then pour in vegetable broth. Add in chopped olives and saute everything together on med low heat for about 8 minutes. Season with salt and pepper!
Serve with fresh basil and chillies!
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