Name: White Bean Ragout with Toast
Cook time: 45 minutes
Total time: 45 minutes
Yield: Makes 4 to 6 servings
Ingredients: 3 medium onions, chopped; 1 red bell pepper, chopped; 1/2 cup 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 15-ounce cans cannellini (white kidney) beans, rinsed and drained; 4 cups vegetable broth, divided; 1 cup cherry tomatoes, halved; 2 tablespoons chopped flat-leaf parsley

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White Bean Ragout with ToastPhoto by Romulo Yanes

A mix of chopped aromatics, like the Italian blend soffritto, is the base for countless recipes because it lends character to simple dishes. That's why we always have soffritto on hand. Freeze the extra from this recipe, then thaw, and you'll have the foundation for soups and sauces ready to go—no chopping required.

Recipe notes

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