Stew with white beans

Peel the onions and cut into thin parts. Peel the carrot and parsnip with a peeler and cut into slices. Heat half of the olive oil in a large pan. Stir fry the onions 3-4 minutes with slices of carrot and parsnip and half of the thyme leaves.

Spoon the white beans with liquid through them and pour in three quarters of the amount of broth. Add some salt and freshly ground black pepper. Boil the vegetables gently in 20-25 minutes.

Preheat the oven to 200 ° C. Halve the tomatoes and put them with a cutting edge upwards in a baking tin. Sprinkle some salt, freshly ground black pepper and thyme and drizzle with the remaining olive oil. Put the baking tin in the oven and fry the tomatoes for 10-15 minutes.

Stamp onion, carrot and parsnip with the pestle to a smooth stew, add some extra broth if necessary. Serve the stew in deep plates and put the tomatoes on it.