I love this simple dish.
It reminds me of the fabulous contorni (vegetable side dishes) my husband and I enjoyed too much of while on our honeymoon in Italy.
I use canned beans to make the recipe quick and easy to put together. Simmering the beans with broth and vegetables makes them soft and full of flavor.
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Ingredients
- 1 tablespoons olive oil
- 1 medium onion finely chopped
- 2 carrots finely chopped
- 2 stalks celery finely chopped
- 2 cans cannellini beans (2 x 16 ounce) drained and rinsed
- 1 can diced tomatoes (16 ounce) drained
- 2 cups vegetable broth good quality, divided
- salt to taste
- pepper to taste
Instructions
- In a medium saucepan, heat the olive oil over medium heat.
- Once the oil is warm, add the onion, carrot, and celery, and cook until softened, about 7-8 minutes.
- Add the cannellini beans, tomatoes, and about half the broth to the pan, and turn the heat up to high.
- Bring the beans to a boil, then lower the heat and allow the beans to simmer.
- Watch the amount of liquid in the pan as the beans cook. If the beans begin to look dry, add more broth.
- Cook for about 20 minutes, or to your desired consistency.
There is no Nutrition Label for this recipe yet.
Start with chopped onion, carrots and celery
Filling cannellini beans add protein, minerals & fiber
Sweet chopped tomatoes add richness
Leave to simmer for a fuller flavor
Add extra broth for a soupier dish
Braised White Beans
Pro Tips
- In keeping with the tradition of contorni, this is a great side dish. It’s a wonderful accompaniment to grilled seitan and a fresh green salad. Or, make it the main course, served over wilted spinach with a grain salad.
- Control the amount of broth you add to create your desired texture.