Tuscan White Beans In Tomato Sauce Recipes

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TUSCAN WHITE BEANS IN TOMATO SAUCE



Tuscan White Beans in Tomato Sauce image

White beans and tomato sauce simmer together to create a lovely addition to your meal. This can be served as a side dish to complement barbecue, sausages, or cheese. This can also be used as main course for meatless Monday. This dish is ready to serve immediately, but even more delicious the next day after the flavors are allowed to meld.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Tomatoes

Time 8h50m

Yield 6

Number Of Ingredients 7

1 ¼ cups dry cannellini beans
1 teaspoon baking soda
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and crushed
1 sprig fresh sage
1 ½ cups tomato sauce
salt and ground black pepper to taste

Steps:

  • Place beans in a large pot. Cover with water and stir in baking soda. Soak for 8 to 12 hours.
  • Rinse beans and return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving the water, and set aside.
  • Heat the same pot over medium heat and add olive oil. Saute garlic and sage in the hot oil until fragrant, about 2 minutes. Add drained beans. Stir and let the beans absorb the aroma of the garlic and sage. Add tomato sauce. Gently stir and simmer until the beans are soft but not mushy, 10 to 15 minutes. Use reserved cooking water to keep the sauce from burning, but the sauce should be thick. Season with salt and pepper to taste. Serve warm.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 27.7 g, Fat 5 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 0.6 g, Sodium 558.3 mg, Sugar 2.4 g

TUSCAN WHITE BEANS



Tuscan White Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.

TUSCAN TOMATO-WHITE BEAN SOUP



Tuscan Tomato-White Bean Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large onion, chopped
5 cloves garlic, smashed
Kosher salt
2 tablespoons tomato paste
2 pounds tomatoes, chopped
2 15-ounce cans no-salt-added white beans, drained and rinsed
1 quart low-sodium vegetable or chicken broth
1 sprig rosemary, plus 1 teaspoon chopped leaves
1/4 teaspoon red pepper flakes, plus more for sprinkling
4 cups cubed ciabatta bread (about 4 ounces)
1/2 cup shredded mozzarella cheese (about 2 ounces)

Steps:

  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
  • Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
  • Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.

TUSCAN WHITE BEAN AND TOMATO SOUP



Tuscan White Bean and Tomato Soup image

For a perfect summer supper, serve this hearty country soup with crusty bread, a tossed green salad and a glass of chilled white wine.Summer's vine-ripened tomatoes are a must for this soup! Originally from an August 1984 issue of Bon Apetit in a Great Tomato Recipes article.

Provided by Leslie in Texas

Categories     Vegetable

Time 2h30m

Yield 4 quarts

Number Of Ingredients 15

1 lb great northern bean
4 cups chicken stock, preferably homemade
2 bay leaves
1/3 cup olive oil
3/4 lb onion, thinly sliced
4 medium celery ribs, thinly sliced
3 medium carrots, thinly sliced
1/3 lb pancetta, cut into 1/4-inch dice
10 ounces smoked ham, coarsely diced
2 teaspoons sugar
4 garlic cloves, minced
5 lbs ripe tomatoes, peeled, seeded and coarsely chopped (about 12 large)
1/4 cup fresh lemon juice
salt & freshly ground black pepper
minced fresh parsley (garnish)

Steps:

  • Soak beans in cold water to cover in stockpot overnight. (Or boil beans 3 minutes, then soak 1 hour.).
  • Add stock and bay leaves to beans.
  • Simmer until tender, about 1 hour.
  • Heat oil in heavy large saucepan over medium-high heat.
  • Add onions,celery,and carrots and stir until softened and just beginning to color, about 5 minutes.
  • Add pancetta and stir until translucent,about 3 minutes.
  • Add ham, sugar and garlic and stir 5 minutes.
  • Stir in tomatoes and bring to a boil.
  • Reduce heat to simmer.
  • Add beans and liquid and cook until thick, stirring occasionally, about 45 minutes.
  • Blend in lemon juice;season with salt and pepper.
  • Let soup stand at room temperature several hours.
  • Garnish with parsley before serving.

Nutrition Facts : Calories 698.8, Fat 31, SaturatedFat 6.5, Cholesterol 56, Sodium 1666.6, Carbohydrate 73.5, Fiber 17.8, Sugar 27.7, Protein 38.4

TUSCAN BEANS IN SUMMERY TOMATO RAGù



Tuscan Beans in Summery Tomato Ragù image

Provided by Kay Chun

Categories     Bean     Tomato     Side     Vegetarian     High Fiber     Father's Day     Dinner     Summer     Healthy     Potluck     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 pounds dried cannellini or Great Northern beans, picked over and rinsed
2 pints grape tomatoes (about 1 pound)
1 small onion, finely chopped
1 celery rib, thinly sliced
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, divided
3 thyme sprigs
1 teaspoon sugar
1/2 cup grated Parmigiano-Reggiano
Accompaniment: crusty bread

Steps:

  • Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
  • Cover beans with water by 2 inches in a 5-to 6-quart pot. Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes. Reserve 2 cups cooking water, then drain beans.
  • Halve 1 cup tomatoes lengthwise and set aside. Pulse remaining tomatoes in a food processor until almost smooth.
  • Preheat oven to 450°F with rack in middle.
  • Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes. Add tomato purée, thyme, sugar, 3/4 teaspoon salt, and reserved 2 cups bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Whisk in remaining tablespoon butter, then stir in beans.
  • Transfer to a 3-quart shallow baking dish. Sprinkle evenly with cheese, then scatter tomato halves over top. Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes. Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).
  • What to drink:
  • Avignonesi Rosso di Toscana '05

TUSCAN WHITE BEANS RECIPE BY TASTY



Tuscan White Beans Recipe by Tasty image

Here's what you need: olive oil, large yellow onion, mushroom, sun-dried tomato, garlic, white bean, fire-roasted tomato, artichoke heart, balsamic vinegar, honey, dried oregano, dried thyme, salt, pepper, fresh basil

Provided by Crystal Hatch

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

olive oil, to taste
½ large yellow onion, diced
1 cup mushroom, diced
½ cup sun-dried tomato, drained
3 cloves garlic, minced
15 oz white bean, or cannellini beans, 2 cans, rinsed and drained
15 oz fire-roasted tomato, 1 can
15 oz artichoke heart, 1 can, drained
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon dried oregano
1 teaspoon dried thyme
salt, to taste
pepper, to taste
fresh basil, thinly sliced, for garnish

Steps:

  • In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
  • Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
  • Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
  • Garnish with fresh basil and serve.
  • Enjoy!

Nutrition Facts : Calories 474 calories, Carbohydrate 68 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, Sugar 22 grams

TUSCAN BEANS AND TOMATOES



Tuscan Beans and Tomatoes image

A super-quick, simple, and healthy side dish that can be thrown together at the last minute with ingredients you probably already have in your pantry. I sometimes like to also add a clove of minced garlic. From Cooking Light.

Provided by GaylaJ

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (19 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 tablespoon balsamic vinegar
1 teaspoon snipped fresh rosemary (or 1/2 teaspoon dried rosemary, crushed)
1/2 teaspoon crushed red pepper flakes
cracked black pepper (optional)
fresh rosemary (optional)

Steps:

  • In a large saucepan combine beans, undrained tomatoes, vinegar, rosemary, and red pepper; heat to boiling.
  • If desired, sprinkle with black pepper and/or garnish with rosemary.
  • Serve with a slotted spoon.

Nutrition Facts : Calories 147.2, Fat 1, SaturatedFat 0.2, Sodium 655, Carbohydrate 27.5, Fiber 8.3, Sugar 7.2, Protein 8.1

SAUSAGES WITH WHITE BEANS IN TOMATO SAUCE



Sausages with White Beans in Tomato Sauce image

Provided by Lori De Mori

Categories     Bean     Tomato     Sauté     Dinner     Sausage     Fall     Sage     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 garlic cloves, peeled, crushed
6 whole sweet Italian sausages (about 1 1/4 pounds)
6 cups cooked white beans with 1/2 cup reserved cooking liquid (see Cannellini Beans with Garlic and Sage )
1 14-to 15-ounce can plum tomatoes in juice; tomatoes chopped, juice reserved
2 large fresh sage sprigs
1 cup (or more) water

Steps:

  • Heat oil in large skillet over medium heat. Add garlic. Sautégarlic until golden, about 2 minutes. Add sausages; sauté until browned, about 5 minutes. Add 1/2 cup reserved bean cooking liquid, tomatoes with juice, and sage. Simmer 5 minutes. Add beans and 1 cup water. Cover and simmer until sausages are cooked through, adding more water by 1/4 cupfuls if dry, about 30 minutes. Uncover and simmer until sauce thickens, if desired. Season with salt and pepper.
  • What to drink:
  • Robust, spicy Falesco 2006 Vitiano Rosso ($9).

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