White Bean Ragout with Toast

Ingredients for White Bean Ragout with Toast

• 3 medium onions, chopped

• 1 red pepper, chopped

• 120ml extra-virgin olive oil plus more

• Kosher salt

• freshly ground pepper

• 4 garlic cloves, 3 finely grated, 1 halved

• 2 teaspoons tomato paste

• 4-6 1"-thick slices grilled or toasted ciabatta

• 8-10 tablespoons finely grated Parmesan, divided

• 2 425g cans cannellini (white kidney) beans, rinsed and drained

• 950ml vegetable broth, divided

• 240ml cherry tomatoes, halved

• 2 tablespoons chopped flat-leaf parsley

Pulse onions in a food processor until finely chopped but not puréed (you should have about 300g ). Transfer to a medium bowl. Pulse pepper in processor until finely chopped but not puréed (you should have about 240ml ); add to bowl and mix well.

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 120ml 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.

Meanwhile, preheat oven to 191°C. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 tablespoon Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.

Heat reserved 120ml soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 725ml broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3-4 minutes. Add tomatoes and remaining 240ml broth; simmer until tomatoes are tender, 3-4 minutes. Stir in 2 tablespoons Parmesan. Season with salt and pepper.

Divide bread among bowls. Top with some bean mixture and broth. Garnish with remaining 2 tablespoons Parmesan and parsley. Drizzle with oil, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.