White Bean Ragout

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

225 g

Dry Cannellini Beans , soaked, cooked

or 2 15-ounce cans, drained and well-rinsed

60 mL

Extra-Virgin Olive Oil

240 g

Chopped Yellow Onions

3 cloves

Large Garlic , minced

300 g

Cherry Tomatoes , halved

360 mL

Low-Sodium Chicken Broth

or 1 1/2 cup Vegetable Broth

8 g

Tomato Paste

8 mL

Balsamic Vinegar

to taste

Salt

to taste

Ground Black Pepper

2 g

Chopped Fresh Basil

3 g

Chopped Fresh Mint

Cooking Instructions

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Step 1

Heat the Extra-Virgin Olive Oil (60 mL) in a large pan over medium heat. Cook the Yellow Onions (240 g) stirring frequently, until soft and translucent, about 8 minutes. Do not brown.

Step 2

Add the Garlic (3 cloves) and cook one minute more.

Step 3

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