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.
- 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
- 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.
- 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.