White Bean Ragout with Toast

Ingredients for White Bean Ragout with Toast

• 3 cebolas médias, picadas

• 1 pimentão vermelho, picado

• 120ml extra-virgin olive oil plus more

• Sal kosher

• pimenta-do-reino moída na hora

• 4 garlic cloves, 3 finely grated, 1 halved

• 2 colheres de chá de extrato de tomate

• 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 colheres de sopa de salsa de folha lisa picada

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.