Begin by bringing a large pot of salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente, typically about 8–10 minutes. Once cooked, drain and set aside, ensuring to reserve a bit of the pasta water for later if needed.

Preheat your oven to 400°F (200°C). In a roasting pan, slice your cherry or grape tomatoes in half, drizzle with 1 tablespoon of olive oil, and season with kosher salt and black pepper. Roast the tomatoes for 25 minutes, or until their skins are wilted and juices are bubbling.

While the tomatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced sweet onion and sauté for about 8–10 minutes, stirring occasionally until they become lightly browned and tender.

Once the onions are caramelized, add the drained and rinsed white beans, sun-dried tomatoes, tomato paste, garlic powder, and dried oregano to the skillet. Stir gently to combine, allowing the flavors to meld for about 2–3 minutes.

After the tomatoes have finished roasting, carefully add them along with their juices to the skillet. Stir in the fresh parsley, baby spinach, kalamata olives, and the lemon juice. Let everything cook for another 3–5 minutes over low heat.

If the stew seems too thick, stir in 2 to 3 tablespoons of vegetable broth to reach your preferred consistency. Season with additional salt and pepper to taste.

If you prepared pasta, serve the stew over it, or enjoy it on its own. Garnish with fresh thyme and a drizzle of olive oil if desired.