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James Carrier Photo by: James Carrier

Warm Tomato and White Bean Stew

NOTES: The riper and redder the tomatoes, the better this quick dish will be.

Sunset SEPTEMBER 2004

  • Yield: MAKES: 4 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 423
  • Calories from fat: 55%
  • Protein: 24g
  • Fat: 26g
  • Saturated fat: 13g
  • Carbohydrate: 25g
  • Fiber: 7.3g
  • Sodium: 1146mg
  • Cholesterol: 60mg

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Warm Tomato and White Bean Stew recipe