This vegetarian white bean and tomato ragout only calls for a handful of ingredients, so the quality of each ingredient is that much more important. Look for plump tomatoes (greenhouse varieties work well in the winter), quality olive oil and fresh rosemary (dried won’t deliver the same flavor). Whip up this ragout for a quick lunch or easy dinner, or make it for weekend brunch and top with a fried or poached egg. Despite being vegetarian, the plump cannellini beans take on a meaty quality that is satisfying and filling.
Add variety and creativity to your lunches by working this into your rotation. It’s surprisingly filling thanks to all the fiber and protein and works in a serving of vegetables.
Active time: 15 minutes Total time: 20 minutes
Tomato and White Bean Ragout With Toast Ingredients Optional garnishes Directions In a medium non-stick skillet, heat 1 tablespoon olive oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the tomatoes, rosemary and a pinch of salt and pepper. Cover and cook until the tomatoes begin to soften and burst, about 5 minutes. Add the beans and a 1/4 cup of water. Cover and cook for 5 minutes, then uncover and cook, stirring occasionally, until the ragout begins to thicken, about 2 minutes more. Season with salt and pepper. Meanwhile, drizzle the bread with the remaining tablespoon of olive oil and toast until golden brown. Rub both sides of the toast with the remaining garlic clove. Transfer the toast to two plates and pile the ragout on top. Sprinkle with freshly ground black pepper and flaky sea salt, if using. Serve right away. Serves: 2 | Serving Size: 1 cup ragout and 1 slice of bread Nutrition (per serving): Calories: 392; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 1175mg; Carbohydrate: 58g; Dietary Fiber: 16g; Sugar: 5g; Protein: 16g
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