White Bean Ragout with Toast

Ingredients

• 30 ounce cannellini beans white rinsed drained canned ( kidney)
• 1 cup cherry tomatoes halved
• 2 tablespoons flat parsley chopped
• 4  garlic clove finely grated halved
• 6 servings kosher salt 
• 0.5 cup olive oil extra virgin extra-virgin plus more
• 3 medium onion chopped
• 8 tablespoons parmesan divided finely grated
• 6 servings pepper freshly ground
• 1  bell pepper red chopped
• 2 teaspoons tomato paste 
• 4 cups vegetable stock divided

Equipment

• food processor
• bowl
• frying pan
• oven

Directions

1. Pulse onions in a food processor until finelychopped but not puréed (you should haveabout 2 cups).
2. Transfer to a medium bowl.Pulse bell pepper in processor until finelychopped but not puréed (you should haveabout 1 cup); add to bowl and mix well.
3. Heat oil in a large heavy skillet overmedium heat.
4. Add onion mixture (it maysplatter) and season with salt and pepper.Simmer, stirring often, until vegetables arecompletely softened, about 30 minutes.
5. Add finely grated garlic and tomato pasteand cook, stirring often, until tomato pastebegins to turn deep red, about 3 minutes.Measure 1/2 cup soffritto and set aside;reserve skillet.
6. Transfer remaining soffrittoto a container and let cool completely,uncovered. Cover and store in refrigeratorfor up to 4 days or freeze for up to 3 months.
7. Meanwhile, preheat oven to 375°F. Rubbread slices with cut sides of remaininggarlic clove.
8. Place bread on a baking sheetand sprinkle 1 tablespoon Parmesan over eachslice. Toast until cheese begins to brown,about 5 minutes. Set aside.
9. Heat reserved 1/2 cup soffritto and beansin same skillet over medium-high heat.Cook, stirring often, until heated through,about 1 minute. Stir in 3 cups broth; bringto a boil. Simmer, scraping up brownedbits, until liquid is slightly thickened, 3-4minutes.
10. Add tomatoes and remaining 1 cupbroth; simmer until tomatoes are tender,3-4 minutes. Stir in 2 tablespoons Parmesan.Season with salt and pepper.
11. Divide bread among bowls. Top withsome bean mixture and broth.
12. Garnish withremaining 2 tablespoons Parmesan and parsley.
13. Drizzle with oil, if desired.
14. Per serving: 340 Calories, 13 g fat, 8 g fiber
15. Bon Appétit