Description
A hearty and comforting Italian-inspired dish of cannellini beans simmered in a rich tomato sauce with garlic, herbs, and olive oil. This rustic meal is simple, nourishing, and full of deep flavor.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 can (400 g) crushed tomatoes
- 2 cans (400 g each) cannellini beans, drained and rinsed
- 1/2 cup vegetable broth or water
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Instructions
- Heat olive oil in a pan over medium heat. Add onion and cook for 5–7 minutes until softened.
- Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Stir in tomato paste and cook for 2 minutes.
- Add crushed tomatoes and simmer for 5 minutes.
- Add beans, broth, oregano, thyme, bay leaf, salt, pepper, and sugar. Stir well.
- Simmer uncovered on low heat for 20–25 minutes until thickened.
- Remove bay leaf and stir in parsley and basil.
- Taste and adjust seasoning, then serve warm.
Notes
- Add spinach or kale for extra greens.
- Mash some beans to thicken the sauce naturally.
- Use chickpeas instead of cannellini beans if desired.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Serve with crusty bread or over grains.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
