Roasted Tomato and Chili Bean Soup

(This is adopted and modified from a NYT recipe)

I was following the original recipe that called for white beans or cannellini beans but I did not have any.  Instead, I substituted a can of chili with beans and a can of just chili beans,  It was excellent.  Here's how:

• 2 teaspoons lemon zest (from 1 large lemon)
• 2 (10-ounce) containers cherry or grape tomatoes
• ¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)
• 1 tablespoon fresh thyme leaves
•  Kosher salt and black pepper
• 1 medium yellow onion, thinly sliced
• 3 large garlic cloves, thinly sliced
• ½ teaspoon red-pepper flakes
• 2 (15-ounce) cans of chili with beans and one just chili beans
• 1 ½ cups vegetable or chicken broth, or water
•  Flaky salt, for serving (optional)
•  Toasted bread, for serving

1. Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
2. In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with garlic salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
3. When the tomatoes are almost done roasting, heat 4 tablespoons olive oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic, and red pepper flakes and cook until the onion is softened and the garlic is fragrant about 6 to 8 minutes. Stir in the beans (do not drain) and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
4. When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 20 minutes more so the flavors become friendly; season to taste with salt.
5. Ladle into shallow bowls. Top each serving with some of the lemon zest mixtures and drizzle with some more olive oil, and season with flaky salt if you like. Serve with toasted bread.
• If you use just chili beans this essentially becomes a vegetarian dish.  But I liked the additional flavor of the chili with beans and it truthfully was an excellent meal.