Vegetarian

Tomato and White Bean Panade takes several minutes to prepare.

Tomato and White Bean Panade takes several minutes to cook.

Tomato and White Bean Panade makes 4 servings.

The ingredients for Tomato and White Bean Panade are:

1 tablespoon olive oil
1 onion, diced
3-5 cloves garlic, minced
1 28-ounce can diced tomatoes and their juices
1 cup chicken broth
2 Tablespoons brown sugar
1 bay leaf
1 star anise
pinch of red pepper flakes
1 teaspoon oregano
1 teaspoon thyme
3 slices of thickly cut, day-old bread
1 16-ounce can of white beans like cannellini or navy
1/2 shredded cup parmesan or pecorino cheese, plus extra for garnishing
salt and pepper

Here is how you make Tomato and White Bean Panade:

http://www.thekitchn.com/dinner-quick-tomato-and-white-69332Heat the olive oil in a dutch oven or soup pot over medium heat. Add the onion and one teaspoon of salt, and saut? until translucent, about five minutes. Add the garlic and saut? until fragrant, about thirty seconds.Pour in the tomatos, juices, and broth. Add one tablespoon of the brown sugar, bay leaf, anise, red pepper flakes, and one teaspoon of salt. Increase heat to bring the soup to a boil, then reduce to a simmer. Simmer for ten minutes.Remove the bay leaf and star anise. Add the bread and beans, and stir to combine. Simmer for another five minutes or until the bread has soaked up the majority of the broth and become mushy.Stir in the cheese and taste for seasonings. If bitter, add the second tablespoon of brown sugar and one teaspoon of salt.Serve in separate bowls and garnish with extra cheese.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user YISMET.

The nutritional information for Tomato and White Bean Panade is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 284.6

• Total Fat: 7.7 g
• Cholesterol: 7.2 mg
• Sodium: 799.9 mg
• Total Carbs: 44.2 g
• Dietary Fiber: 8.2 g
• Protein: 13.4 g