Roasted Tomato, White Bean and Spinach Stew

• 1/2 cup parsley, chopped
• 2 tsp lemon zest
• 2 pints grape or cherry tomatoes
• 1/4 cup olive oil, plus extra for drizzling
• 2 Tbsp tomato paste
• 1 Tbsp fresh thyme leaves or 1 tsp dried
• salt & pepper
• 1 onion chopped
• 3-4 cloves garlic, thinly sliced
• 1/2-1 tsp red pepper flakes
• 1/2 lb soldier beans, cooked or two cans white beans 
• 1 1/2 cups broth of your choice
• 5 oz package baby spinach

Preheat oven to 425. Mix parsley and lemon zest in small bowl and set aside.

Saute onion, garlic and red pepper flakes in 2 Tbsp olive oil in large, oven-safe pan (like Dutch oven), when softened add tomato paste and continue cooking until deep red. Remove from heat. add additional 2 Tbsp olive oil, thyme and grape or cherry tomatoes. Roast in oven for 20 minutes.

Remove pan from oven, stir in cooked and rinsed beans, broth and bring to simmer. Mash some of the beans with the back of a fork to thicken the stew. Allow to simmer for about 10 minutes, taste and adjust for seasoning. Add baby spinach and cook until wilted.

Serve garnished with parsley/lemon mixture and a drizzle of olive oil. Excellent with crusty bread.