Rustic Tomato and Butter Bean Stew

Tomato soup is about as classic as comfort food goes, and it’s the perfect pick-me-up for any down or dreary day. In its simplicity it elicits a sense of nostalgia for the uncomplicated, slow life we all need to tap back into every once in a while. I’ve loved tomato soup for as long as I can remember. I daydream about the days of sitting down to slurp up a big bowl of creamy Campbell’s tomato soup with the perfectly crunchy, gooey grilled cheese sandwich my mom would make, while she’d read from her book nearby.

Tomato soup is the thick woolen socks, warming your tootsies and scrunched up over fleece jammies. It’s the blanket draping over you on the couch while you watch your favorite feel-good film, as the rain patters on the roof and at the windows. It’s the hand-me-down thermos you affectionately pull from your lunch bag at work, reminding you of the lunches your mother packed you for school. It’s the kite-flying in the breeze and the shady picnic in the park. It’s the bear hug with your best friend after returning from a weekend away. Tomato soup is the joy and peace we all need and which we can all find right within our very own kitchens.

While the iconic canned tomato soup of my youth brings back cheerful memories of good days past, I now seek out these warm and fuzzy feelings in a heartier and healthier rendition of the childhood favorite: Rustic Tomato and Butter Bean Stew. This rustic variety of the classic is reminiscent of a peasant stew, with whatever odds and ends I could muster up. And I used my Ninja Foodi pressure cooker for speed and ease.

I start this soup off by roasting fresh tomatoes, bringing out a depth of flavor in notes of smokiness and caramel. I love to add a bit of maple syrup to really highlight the sweetness of the tomatoes, and then I roast them in the oven until they’re slightly browned, juicy, and bubbling.

I used canned butter beans for this recipe, but it’s totally fine to use dry beans, as well, if that’s what you prefer. As far as the veggies are concerned, I like to use starchy and mild-flavored ones, so as not to compete with the rich tomato flavor. Chunks of potatoes, carrots, onion, turnips, zucchini, mushroom, red bell pepper, and greens swim alongside the sweet, smoky roasted tomatoes. A handful of fresh or dried aromatic herbs and spices, like thyme, basil, paprika, and oregano bring a balanced flavor to the sugary acidity of the tomatoes. Lastly I add a pinch of crushed chili flakes, some garlic and onion powder, and salt and pepper to finish it all off.

This recipe makes a LOT of soup. I like to eat half of it throughout the week and freeze the other half for another week. So, gather your friends and family around the (outdoor) table for this meal. Or halve the recipe for about 4 large servings.

Notes:

• STOVETOP: I like to use a pressure cooker for the sake of time and ease, but if you don’t have one, this recipe can easily be created on the stovetop in one large stock pot. While tomatoes and garlic are roasting in the oven, set heat on stove to medium-high, add oil to the pot, and saute the onions. Add all veggies (except canned beans) and cook for about 5-7 minutes or until softened and slightly browned. Add the canned tomatoes, tomato paste, and roasted tomatoes and garlic. Stir in veggie broth. Add all spices, herbs, maple syrup, and balsamic vinegar. Stir. Turn heat to high and bring soup mixture to a boil, stirring. Reduce heat to medium low, cover, and simmer for about 45 minutes, or until the soup has thickened and flavors have melded. Stir in the drained and rinsed canned beans and let heat through. At this point, if you want a thicker stew, add cornstarch slurry and heat for a couple minutes until thickened. I recommend using canned beans if using the stovetop cooking method, as dry beans require many hours of soaking and then cooking to cook through.
• DRY BEANS: If you prefer to use dry beans, add the beans to the pressure cooker pot with all liquid ingredients and increase pressure cooking time from standard 35 minutes to 50 minutes.
• SLOW COOKER: This is a wonderful recipe for a slow cooker, and a great cooking method for dry beans. If using a slow cooker, roast the tomatoes and garlic as instructed. Add all other ingredients to the pot, including dry beans. Set cooker to low for 7 to 8 hours, or until dry beans are tender. If using canned beans, you can set your cooker to high and cook for 3 to 4 hours. Make sure to wait until the last 30 minutes or so to add canned beans to avoid them getting too soft and breaking up.
• VEGETABLE SUBSTITUTIONS: This recipe is easily adjustable. While I like to stick to the relatively flavorless vegetables like potatoes and zucchini, you could add just about any veggie you prefer, and I’m sure it would taste great.
• CONSISTENCY: I like my roasted tomato soup to be chunky, but if you prefer a smoother, creamier soup, you can blend it, too. Remember that if you WANT whole beans, to blend before adding them! Blendling for a smoother soup really only works if you’re using canned beans, and not dried beans.
• If you have the luxury of fresh herbs, absolutely enjoy them in this soup. Fresh or dried are fine!
• If your soup is too acidic, add a bit more maple syrup to taste.
• As always, you can adjust salt and spices to taste or dietary needs.
• Feel free to garnish with some nutritional yeast for a cheesy flavor. Fresh Parsley would be a nice touch too.