White Bean Ragout with Toast

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This hearty white bean ragout is a sophisticated yet simple vegetarian dish that relies on a slow-cooked soffritto base for deep, savoury flavour. By gently caramelising onions and red peppers, the recipe builds a rich foundation for the creamy cannellini beans and burst cherry tomatoes. It is a comforting, vegetable-led meal that feels elevated enough for a weekend dinner but remains easy enough for a midweek treat.

Served over thick slices of garlic-rubbed ciabatta topped with melted Parmesan, this bean stew is both filling and nutritious. The toasted bread soaks up the fragrant vegetable broth, creating a wonderful contrast of textures. High in plant-based protein and fibre, it is a healthy homemade choice that the whole family will enjoy, especially when finished with a scattering of fresh parsley and a drizzle of high-quality olive oil.

Ingredients for White Bean Ragout with Toast

3 medium onions, chopped
1 פלפל אדום, קצוץ
120ml extra-virgin olive oil plus more
מלח כשר
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 425g cans cannellini (white kidney) beans, rinsed and drained
950ml vegetable broth, divided
240ml cherry tomatoes, halved
2 tablespoons chopped flat-leaf parsley

How to make White Bean Ragout with Toast

Pulse onions in a food processor until finely chopped but not puréed (you should have about 300g ). Transfer to a medium bowl. Pulse pepper in processor until finely chopped but not puréed (you should have about 240ml ); add to bowl and mix well.

Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Measure 120ml soffritto and set aside; reserve skillet. Transfer remaining soffritto to a container and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.

Meanwhile, preheat oven to 191°C. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 tablespoon Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.

Heat reserved 120ml soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 725ml broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3-4 minutes. Add tomatoes and remaining 240ml broth; simmer until tomatoes are tender, 3-4 minutes. Stir in 2 tablespoons Parmesan. Season with salt and pepper.

Divide bread among bowls. Top with some bean mixture and broth. Garnish with remaining 2 tablespoons Parmesan and parsley. Drizzle with oil, if desired.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.