White Bean Ragout with Toast

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This hearty white bean ragout is a sophisticated yet simple vegetarian dish that relies on a slow-cooked soffritto base for deep, savoury flavour. By gently caramelising onions and red peppers, the recipe builds a rich foundation for the creamy cannellini beans and burst cherry tomatoes. It is a comforting, vegetable-led meal that feels elevated enough for a weekend dinner but remains easy enough for a midweek treat.

Served over thick slices of garlic-rubbed ciabatta topped with melted Parmesan, this bean stew is both filling and nutritious. The toasted bread soaks up the fragrant vegetable broth, creating a wonderful contrast of textures. High in plant-based protein and fibre, it is a healthy homemade choice that the whole family will enjoy, especially when finished with a scattering of fresh parsley and a drizzle of high-quality olive oil.

Ingredients for White Bean Ragout with Toast

3 medium onions, chopped
1 röd paprika, hackad
120ml extra-virgin olive oil plus more
Koshersalt
nymalen svartpeppar
4 garlic cloves, 3 finely grated, 1 halved
2 teskedar tomatpuré
4-6 1"-thick slices grilled or toasted ciabatta
8-10 tablespoons finely grated Parmesan, divided
2 425g cans cannellini (white kidney) beans, rinsed and drained
950ml vegetable broth, divided
240ml cherry tomatoes, halved
2 matskedar hackad bladpersilja

How to make White Bean Ragout with Toast

Pulse onions in a food processor until finely chopped but not puréed (you should have about 300g ). Transfer to a medium bowl. Pulse pepper in processor until finely chopped but not puréed (you should have about 240ml ); add to bowl and mix well.

Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Measure 120ml soffritto and set aside; reserve skillet. Transfer remaining soffritto to a container and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.

Meanwhile, preheat oven to 191°C. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 tablespoon Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.

Heat reserved 120ml soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 725ml broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3-4 minutes. Add tomatoes and remaining 240ml broth; simmer until tomatoes are tender, 3-4 minutes. Stir in 2 tablespoons Parmesan. Season with salt and pepper.

Divide bread among bowls. Top with some bean mixture and broth. Garnish with remaining 2 tablespoons Parmesan and parsley. Drizzle with oil, if desired.

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