Roasted Tomato, White Bean and Spinach Stew | Thyme | Boston Organics

Ingredients

• 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