White Bean Ragout with Toast

By KrissyW330

A mix of chopped aromatics, like the Italian blend soffritto, is the base for countless recipes because it lends character to simple dishes. That's why we always have soffritto on hand. Freeze the extra from this recipe, then thaw, and you'll have the foundation for soups and sauces ready to go—no chopping required.

Ingredients

• 3 medium onions, chopped
• 1 red bell pepper, chopped
• 1/2 cupextra-virgin olive oil plus more
• Kosher salt, freshly ground pepper
• 4 garlic cloves, 3 finely grated, 1 halved
• 2 teaspoonstomato paste
• 4 –61-inch-thick slices grilled or toasted ciabatta
• 8 –10tablespoonsfinely grated Parmesan, divided
• 215-ounce cans cannellini (white kidney) beans, rinsed and drained
• 4 cupsvegetable broth, divided
• 1 cupcherry tomatoes, halved
• 2 tablespoonschopped flat-leaf parsley

Preparation

Step 1

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Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1cup); add to bowl and mix well.

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Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a container and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.

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Meanwhile, preheat oven to 375°. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 Tbsp. Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.

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Heat reserved 1/2 cup soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3–4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3–4 minutes. Stir in 2 Tbsp. Parmesan. Season with salt and pepper.
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Divide bread among bowls. Top with some bean mixture and broth. Garnish with remaining 2 Tbsp. Parmesan and parsley. Drizzle with oil, if desired.