Preheat your oven to 400°F (200°C). Slice cherry or grape tomatoes in half, place them in a roasting pan, drizzle with 1 tbsp olive oil, sprinkle with salt and pepper. Roast for 25 minutes until skins wilt and juices release.

Peel and slice the large sweet onion. In a skillet, heat remaining olive oil over medium heat, add onions with a pinch of salt, and sauté for 10-15 minutes until caramelized.

Drain the canned white beans and add them to the onions along with chopped sun-dried tomatoes, 1 tbsp tomato paste, garlic powder, and dried oregano. Stir gently for about 2 minutes.

Add the roasted tomatoes with their juices to the skillet, along with fresh parsley, baby spinach, Kalamata olives, and a squeeze of lemon juice. Stir until spinach wilts for 2-3 minutes.

For a thinner consistency, add vegetable broth, adjusting seasoning with salt, pepper, or lemon juice to taste. Simmer for another 5 minutes.

Ladle stew into bowls and top with fresh thyme leaves. Serve hot, enjoyed alongside crusty bread or over pasta.