Description
A delightful and hearty Cannellini bean and tomato dish, perfect for a warm and comforting meal.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 pints cherry tomatoes (halved)
- 2 cloves garlic (grated)
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon salt (or more to taste + black pepper)
- 2 cans cannellini beans (15 oz / 400 g each can – drained and rinsed)
- 1 cup broth (vegetable or chicken)
- 1½ cups shredded mozzarella
- ⅓ cup grated parmesan
- 1 handful fresh basil
- 4 slices crusty bread (toasted, for serving)
Instructions
- Blister the tomatoes: Heat 2 tablespoons extra virgin olive oil in a large oven-safe skillet over medium-high heat. Add 2 pints cherry tomatoes (halved) and cook about 5 minutes, until the skins start to blister. Stir in 2 cloves garlic (grated), 3 tablespoons tomato paste, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes, ½ teaspoon salt, and pepper. Cook 1 minute until fragrant.
- Add beans and simmer: Stir in 2 cans cannellini beans (drained and rinsed) and 1 cup broth. Mix well, bring to a simmer, and cook 10 minutes. The tomatoes should soften, and the sauce will thicken.
- Add cheese and broil: Turn on your oven broiler. Top the skillet with 1½ cups shredded mozzarella and ⅓ cup grated parmesan. Broil 5 minutes, or until the cheese is melted and golden in spots.
- Finish and serve: Remove from the oven and add 1 handful fresh basil on top. Serve warm with 4 slices crusty bread to scoop up the saucy beans and melted cheese.
Notes
- This dish is perfect for a cozy night in or a quick weeknight meal.
- Feel free to adjust the spices according to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 20mg