Cannellini & Tomato Panade

Brain Healthy
Cannellini & Tomato Panade
Cannellini & Tomato Panade

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tbsp olive oil

  • 1

    onion, diced

  • 4

    cloves garlic, minced

  • 1

    28-ounce can diced tomatoes

  • 1

    cup chicken broth

  • 1

    tbsp brown sugar

  • 1

    tsp dried oregano

  • 1

    tsp dried thyme

  • 3

    slices of thickly cut, day-old white bread

  • 1

    16-ounce can of cannelli beans

  • 1/2

    shredded cup parmesan or romano cheese, plus extra for garnishing

Directions

Heat olive oil in a large pot over medium heat. Add onion and about one teaspoon of salt, salute until translucent, about five minutes. Add the garlic and salute until fragrant, about thirty seconds. Pour in the tomatoes, juices and broth. Add brown sugar. Increase heat to bring the soup to a boil, then reduce to a simmer. Simmer for ten minutes. Add the bread and beans and stir to combine. Simmer another five minutes or until the bread has soaked up the majority of the broth and becomes mushy. Stir in the cheese and taste for seasonings. Add more salt and brown sugar as needed. Garnish with cheese.

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