Italian cuisine is known as rustic, hearty fare, but even its finer dishes tend to be comforting and satisfying. This recipe is a perfect example. It’s got the filling protein of creamy cannellini beans and the fresh tartness of tomatoes, but just a bit of wine gives it complexity and elevates it to an elegant dinner option. But it’s also perfect for everyday meals. A piece of toast made with rustic bread makes it a filling, flavor-filled lunch or dinner.

Enjoy!

Cannellini Ragout

Makes 4 servings.

3 tablespoons olive oil
1 large Spanish onion, finely chopped
4 large garlic cloves, minced
1 medium red, yellow, or orange bell pepper, finely chopped
2 teaspoons tomato paste
¼ cup white wine or vegetable broth
4 cups cooked cannellini (fresh cooked or canned, rinsed and drained)
Kosher salt
Freshly ground black pepper to taste
3 cups vegetable broth
1 cup chopped plum tomatoes or halved cherry tomatoes
¼ cup finely chopped fresh Italian parsley
4 slices rustic bread, toasted
¼ grated Parmigiano-Reggiano
2 tablespoons extra virgin olive oil

Heat the oil in a medium Dutch oven or saucepot. Add the onion and sauté over medium-high heat until they’ve softened, about 5 minutes. Add the garlic and sauté another minute. Add the bell peppers and continue sautéing until the peppers are soft, about 6 to 8 minutes.

Stir in the tomato paste. Stir until it’s well blended. Pour in the wine or broth and stir it in, scraping up the browned bits from the bottom of the pan.

Add the beans, salt, pepper, and the broth. Bring to a boil. Lower the heat to medium-low and let it simmer until the mixture has thickened, about 5 minutes. Add the tomatoes and cook another 3 to 4 minutes to soften them. Stir in the parsley and remove from the heat. Taste for seasoning and adjust if necessary.

Place a piece of toast in the bottom of each serving bowl. Place equal amounts of the beans on top of the toast. Sprinkle the Parmigiano, then drizzle the extra virgin olive oil over each.

Serve hot.