The quick ragout of white beans and sweet summer tomatoes in a robustly flavored broth might just be my favorite recipe of the summer. The tomatoes, just barely cooked, burst in your mouth when you bite into them, and fresh herbs and a splash of balsamic vinegar liven the dish up.
Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
http://www.onceuponachef.com/
30MINS
Total Time
$1.36
Cost Per Serving
Ingredients
Servings
4
us / metric
1 cup
Dry Cannellini Beans, soaked, cooked
or 2 15-ounce cans, drained and well-rinsed
4 Tbsp
Extra-Virgin Olive Oil
2 cups
Cherry Tomatoes, halved
1 1/2 cups
Low-Sodium Chicken Broth
or 1 1/2 cup Vegetable Broth
1 tsp
Tomato Paste
1 tsp
Balsamic Vinegar
Nutrition Per Serving
Calories
217
Fat
14.4 g
Protein
5.9 g
Carbs
17.9 g
