This Roasted Tomato and White Bean Stew with Farro is my new favorite cozy meal. The roasted tomatoes really take this soup to the next level. This stew is completely vegan but you would never guess it - it is so flavorful. They get sweet and caramelized in the oven. The farro and white beans also give this soup the perfect texture.
For more yummy bean based stew recipes try my pumpkin butter beans or my spicy harissa butterbean stew.
Why you'll love this recipe
- It is healthy for you and packed with plant protein, fiber and iron.
- No more suffering in the cold, this is the perfect cozy recipe.
- It is pretty budget friendly.
- It is pretty easy to make and can be ready in 30 minutes.
- It is vegan, vegetarian and can be made gluten free.
Ingredients for vegan roasted tomato and white bean stew
- olive oil
- tomato
- white bean
- onions
- garlic
- basil
- farro
- vegetable broth
- lemon
- basil
- paprika
- salt
- pepper
- italian seasoning
- nutritional yeast
- kale or spinach
Substitutions
- white beans - can be subbed with chickpeas.
- basil - can be subbed with parsley.
- farro - can be subbed with rice or barley. Quinoa absorbs a lot of liquid so I do not suggest using quinoa.
- nutritional yeast - nutritional yeast can be omitted or subbed with parmesan.
Instructions
- Roast your tomatoes.
- Cook onions and garlic in a large pot. Add all other ingredients except kale and cook through.
- Mix in tomatoes once they are done cooking.
- Lastly fold in kale until wilted.
Recipe FAQ
No farro has gluten in it. To make this soup gluten free use rice.
Nutritional yeast adds umami cheesy flavor and also adds a tiny bit of flavor. Leaving it out will not make or break the recipe but parmesan would be a good substitute.
The white beans and farro both provide protein.
Recipe pro-tips
To save time, you can cook the stew while the tomatoes are roasting and add them in at the very end. However, this will make the stew less flavorful.
Everyone likes a different stew consistency, feel free to play around with the amount of broth you use.
Storage instructions
The extra stew can be stored in a sealed container in your fridge for up to 5 days.
OTHER COZY RECIPES TO TRY
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roasted tomato and white bean stew with farro
Ingredients
- ¼ cup olive oil
- 2 10 oz containers of cherry tomatoes
- 1 small onion - finely diced
- 4 garlic cloves - minced
- 1 can white beans - drained
- ½ cup farro or sub another grain, cooking time will vary
- 3-4 cups vegetable broth I used 2 but I like a thicker stew
- juice from ½ lemon
- 1 teaspoon lemon zest
- 1 cup basil - finely chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon italian seasoning or ½ teaspoon oregano + ½ teaspoon thyme
- 1 tablespoon nutritional yeast
- 4 cups finely chopped kale or spinach
Instructions
- Preheat oven to 400 degrees.
- Add tomatoes and olive oil to a baking dish. Sprinkle with salt and pepper. Roast for 25-30 minutes, until the tomatoes have started to burst.
- Heat oil in a soup pot over medium heat. Add onions and cook for 5 minutes. Add garlic and cook for 5 more minutes.
- Add beans, farro, vegetable broth, basil, lemon and spices to the pot. Stir to combine. If your tomatoes are done cooking, add them in now.* Bring to a simmer and cook until farro is soft, about 15-20 minutes.
- Turn off heat. Add kale to the pot and stir until wilted.
- Serve soup with your favorite sides. I recommend sourdough.
Hannah says
This recipe is incredible. A new staple for sure. So hearty, healthy, and *filling* for something so cost effective.
Kristi says
Thank you hannah!
Aislinn says
I love Avocado Skillet. I started following Kristi on instagram and everything I've made from one of her recipes has become a staple. My boyfriend and I aren't vegan or veggie, so sometimes we make modifications or add meat. I have made this recipe as is and with chicken sausage added. It was great both ways! Vegan sausage would be a great addition as well.
Kristi says
Aw thanks Aislinn!!
Johnny says
Delicious
John says
I’d serve this to my mama. 5 stars.
Evelyn Shephard says
So amazing! My family and I loved it!
Manisha Premlal says
Perfect! Really quick and versatile!
Manisha Premlal says
Delicious! Really quick and versatile!
Brianna Randle says
Wow! I’m not vegan but my husband and I are trying to reduce our meat consumption (possibly cut it completely) and this was our first recipe we tried from Avocado Skillet. I sent it to a few friends and plan to make it again in the future. I loved how easy this was to follow, and already have a few more recipes lined up for the week from this site based on how delicious this one ended up. Thank you!
Leia says
Soooo tasty! Possibly my favorite stew ever. I think I have made this 5 times in the last two months it’s so good and so easy to have for lunch during a busy workday. I like to add extra beans or dry lentils (with extra broth!) to make it last longer and bump up the protein. Delicious with sourdough!
Cass says
I made this for my family and we all loved it! I added more broth and some water to make sure there would be enough and it worked perfectly! Amazing consistency, flavour and overall, just the perfect soup on a cold winter night! Definitely loved pairing it with fresh sourdough, as recommended! If you’re looking for a cozy meal, look no further!