10 minutes
Cook Time
35 minutes
Cooking Level


  • 2 dry pints Pure Flavor® Organic Juno® Bites Red Grape Tomatoes
  • 4 garlic cloves, minced
  • 3 shallots, thinly sliced
  • 2 cans butter beans, drained and rinsed
  • 1 Parmesan rind
  • 3 cups spinach, roughly chopped
  • 1 ½ cups vegetable broth
  • ¼ cup sun-dried tomatoes, drained and chopped
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup olive oil
  • ¾ cup Parmesan cheese, grated and divided
  • 2 tbsp fresh rosemary, minced
  • 2 tbsp butter
  • ¼ tsp red pepper flakes
  • Salt and pepper, to taste
  • Parsley, for garnish
  • Sourdough baguette, optional for serving


Step 1

Preheat oven to 425°F. Place the tomatoes on a baking sheet, drizzle with olive oil, and season with rosemary, salt, and pepper. Roast for 20 minutes.

Step 2

While tomatoes are roasting, heat butter in a saucepan over medium-high heat. Add shallots, garlic, sun-dried tomatoes, red pepper flakes and season with salt. Cook for 5 minutes.

Step 3

Add the beans, broth, and Parmesan rind. Reduce to low heat and cook until the tomatoes are removed from the oven.

Step 4

Add roasted tomatoes to stew and simmer for an additional 10 minutes.

Step 5

Stir in spinach and remove from heat. Remove Parmesan rind and stir in ½ cup Parmesan cheese. Season with salt and pepper.

Step 6

Garnish with remaining Parmesan cheese, parsley and serve with toasted sourdough baguette, if desired.

Recipe created by Jacie Bretherick
Please note all ingredients used are organic products.

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