Roasted Tomato and White Bean Stew

cooking.nytimes.com

veenie

½ cup roughly chopped Italian parsley leaves and tender stems

2 teaspoons lemon zest (from 1 large lemon)

2 (10-ounce) containers cherry or grape tomatoes

¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)

1 tablespoon fresh thyme leaves

Kosher salt and black pepper

1 medium yellow onion, chopped

3 large garlic cloves, thinly sliced

½ teaspoon red-pepper flakes

2 or 3 (15-ounce) cans white beans (such as butter or cannellini), rinsed

1½ cups vegetable or chicken broth, or water

Flaky salt, for serving (optional)

Toasted bread, for serving

Grated parm on top for serving

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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