White Bean Ragout with Toast

This hearty main dish is a mix between a soup and a stew. Delicious and filling! The bread should be extra crunchy to hold up to the soup! You won't be disappointed with it's flavor! Recipe from Bon Appetit, May 2012

White Bean Ragout with Toast
White Bean Ragout with Toast

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 3

    medium onions, chopped

  • 1

    red bell pepper, chopped

  • 1/2

    cup extra-virgin olive oil

  • Kosher salt, freshly ground pepper

  • 4

    garlic cloves, 3 finely chopped, 1 halved (for bread)

  • 2

    teaspoons tomato paste

  • 4-6

    1"-thick slices grilled or toasted ciabatta (one per serving)

  • 8-10

    tablespoons finely grated Parmesan, divided

  • 2

    15-ounce cans cannellini beans, rinsed and drained

  • 4

    cups vegetable broth, divided

  • 1

    cup cherry tomatoes, halved

  • 2

    tablespoons chopped flat-leaf parsley

Directions

To make the Italian "Soffritto", a mix of chopped aromatics: Pulse the onions in a food processor until finely chopped, but not pureed. Transfer to a medium bowl. Pulse the red bell pepper in a processor until finely chopped but not pureed. Add to onions and mix well. Heat oil in a large heavy skilled 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 chopped garlic and tomato paste and cook, stirring often, until tomato paste begins to turn a deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside for this dish, 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. To make the Toast: Preheat oven to 375 degrees. Rub the bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle with 1 tablespoon Parmesan over each slice. Toast until cheese begins to brown and bread gets crispy, about 5 minutes. Set aside. To make the Ragout: Heat the 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 of broth; simmer until tomatoes are tender, 3-4 minutes. Stir in 2 tablespoons Parmesan. Adjust seasonings, if necessary. To Serve: Divide bread amount bowls. Tops with some bean mixture and broth. Garnish with remaining 2 tablespoons Parmesan and parsley. Calories per serving: 340 Fat: 13 grams Fiber: 8 grams

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: