Ingredients for Tuscan White Bean Ragout
- Great Northern Bean
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- Fresh Rosemary
- 1/2 teaspoon red pepper flakes
- Escarole
- Plum Tomatoes
- Unsalted Butter
- Flat Leaf Italian Parsley
- Parmigiano Reggiano Cheese
- Salt & Freshly Ground Black Pepper
- High-quality extra virgin olive oil, for drizzling
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How to Make Tuscan White Bean Ragout
- Drain one (15-ounce) can of cannellini beans, reserving 1/2 cup of the cooking liquid.
- Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
- Add 2 cloves of minced garlic and cook until fragrant, about 30 seconds.
- Stir in 1 medium yellow onion, chopped, 1 teaspoon fresh rosemary, chopped, and 1/2 teaspoon red pepper flakes.
- Cook gently until the onions are softened, about 10 minutes, stirring occasionally.
- Add the drained beans and 1/2 cup reserved bean liquid. Bring to a simmer.
- Simmer for 5 minutes.
- Stir in 5 ounces of fresh escarole or spinach, chopped.
- Simmer until the greens are wilted, about 3-5 minutes.
- Stir in 1 (14.5-ounce) can of diced tomatoes, undrained, 1 tablespoon butter, 1 tablespoon chopped fresh parsley, and 1/4 cup grated Parmesan cheese (optional).
- Remove from the heat and stir until the butter is melted, adding more bean liquid if needed to achieve desired consistency.
- Season generously with salt and pepper to taste.
- Serve warm, drizzled with high-quality extra virgin olive oil.
- **Make-Ahead Tip:** This stew can be prepared up to step 8 (before adding escarole). Refrigerate for up to 3 days to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
10g
Fat
91g
Carbs
6g
