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Warm Tomato and White Bean Stew

James Carrier
Yield MAKES: 4 servings
NOTES: The riper and redder the tomatoes, the better this quick dish will be.


  • 3 pounds ripe tomatoes, rinsed (see notes)
  • About 1/2 cup slivered fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, peeled and minced or pressed
  • About 1 teaspoon kosher or sea salt
  • Fresh-ground pepper
  • 1 can (15 oz.) white beans, drained and rinsed
  • 8 ounces fresh mozzarella cheese, drained and cut into cubes (1/2 in.)
  • About 1/2 cup freshly grated parmesan cheese

Nutrition Information

  • calories 423
  • caloriesfromfat 55 %
  • protein 24 g
  • fat 26 g
  • satfat 13 g
  • carbohydrate 25 g
  • fiber 7.3 g
  • sodium 1146 mg
  • cholesterol 60 mg

How to Make It

  1. Core and dice tomatoes. In a 4- to 5-quart pan, combine tomatoes, basil, olive oil, garlic, 1 teaspoon salt, and pepper to taste. Let stand until tomatoes are very juicy, about 15 minutes.

  2. Set pan over medium-low heat and gently stir in beans. Stir occasionally until mixture is warm to touch, about 5 minutes.

  3. Add mozzarella and parmesan cheese. Gently stir just until mozzarella has softened and starts to melt into strings, 2 to 3 minutes. Taste and stir in more salt if desired. Spoon stew into bowls and top each serving with a sprinkling of more basil and parmesan cheese.