Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Creamy White Beans and Tomato
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 428
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 4 milligrams
- Sodium
- 1068 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 12 grams
- Sugar
- 6 grams
- Protein
- 22 grams
There is a simple secret to the incredible texture and flavor of this quick and hearty cannellini bean and tomato stew. By reserving and using the starchy liquid from the canned beans — often poured down the drain — this recipe achieves a rich, creamy consistency without added thickeners. Paired with a savory tomato base, aromatic herbs and Parmesan, this dish is a delicious and effortless way to elevate a humble pantry staple into a deeply satisfying and healthy meal. Serve with warm, crusty ciabatta bread for a simple and rustic dinner.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 428
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 4 milligrams
- Sodium
- 1068 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 12 grams
- Sugar
- 6 grams
- Protein
- 22 grams
Ingredients
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Directions
- Drain the cans of beans over a bowl. Reserve the beans and their liquid separately.
- Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-low heat. Add the garlic, carrot, celery, onion and salt and cook, stirring occasionally, until the vegetables are softened and slightly golden, about 10 minutes.
- Increase the heat to medium and move the vegetables away from the center of the pot. Add the tomato paste to the center and cook until it darkens slightly, about 1 minute. Stir in the bean liquid. Add the tomatoes, breaking them up slightly with a wooden spoon. Using an immersion blender, blend the sauce until smooth, about 2 minutes. Add the beans, basil, Parmesan rind and rosemary. Bring to a simmer; reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 10 minutes.
- Serve topped with a sprinkling of grated Parmesan and a slice of crusty bread.
