Tomato And White Bean Panade Recipe

Name: Tomato And White Bean Panade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon olive oil; 1 onion, diced; 3-5 cloves garlic, minced; 1 28-ounce can diced tomatoes and their juices; 1 cup chicken broth; 2 Tablespoons brown sugar; 1 bay leaf; 1 star anise; pinch of red pepper flakes; 1 teaspoon oregano; 1 teaspoon thyme; 3 slices of thickly cut, day-old bread; 1 16-ounce can of white beans like cannellini or navy; 1/2 shredded cup parmesan or pecorino cheese, plus extra for garnishing; salt and pepper

Servings: persons

1 Tablespoon olive oil
1 onion, diced
3-5 cloves garlic, minced
1 28-ounce can diced tomatoes and their juices
1 cup chicken broth
2 Tablespoons brown sugar
1 bay leaf
1 star anise
pinch of red pepper flakes
1 teaspoon oregano
1 teaspoon thyme
3 slices of thickly cut, day-old bread
1 16-ounce can of white beans like cannellini or navy
1/2 shredded cup parmesan or pecorino cheese, plus extra for garnishing
salt and pepper

1
Heat the olive oil in a dutch oven or soup pot over medium heat. Add the onion and one teaspoon of salt, and saute until translucent, about five minutes. Add the garlic and saute until fragrant, about thirty seconds.
2
Pour in the tomatos, juices, and broth. Add one tablespoon of the brown sugar, bay leaf, anise, red pepper flakes, and one teaspoon of salt. Increase heat to bring the soup to a boil, then reduce to a simmer. Simmer for ten minutes.
3
Remove the bay leaf and star anise. Add the bread and beans, and stir to combine. Simmer for another five minutes or until the bread has soaked up the majority of the broth and become mushy.
4
Stir in the cheese and taste for seasonings. If bitter, add the second tablespoon of brown sugar and one teaspoon of salt.
5
Serve in separate bowls and garnish with extra cheese.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tablespoon olive oil, 1 onion, diced, 3-5 cloves garlic, minced, 1 28-ounce can diced tomatoes and their juices, and more.

Yes, Tomato And White Bean Panade falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato And White Bean Panade

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