DinnerItalianServes 4

Tomato & White Bean Stew

Give the soffritto real time to soften, that slow start is most of the flavour.

9.0

out of 10

8 cooking reviews · 100% would make again

Typically 15 min hands-on, 25 min unattended

by Ray Bianchi

Make my version

Photo to come

Cook it

5 ingredients · 3 steps · 15 min hands-on

Ingredients

¼ cup olive oil
1 onion, carrot, and celery, finely diced
2 28-oz tins whole tomatoes
2 15-oz tins cannellini beans, with liquid
1 sprig rosemary

Start cooking mode

Method, 3 steps

40 min total

Cook the soffritto in the oil over medium-low with a pinch of salt until very soft and sweet, 12 to 15 minutes.
timer 13 min
Crush in the tomatoes by hand, add the rosemary, and simmer 15 minutes until thickened.
timer 15 min
Add the beans and their liquid and simmer 10 minutes more. Season and finish each bowl with olive oil.
timer 10 min

Notes from the kitchen

Season in stages and taste before serving, the amounts here are a starting point, not a rule.

From people who cooked it

8 reviews

9/10 · Helen T. · would make again
Torn sourdough in the bottom of the bowl turns it into ribollita. Froze half.
9/10 · Wole A. · would make again
9/10 · Priya S. · would make again
8/10 · Daniel K. · would make again · changed it
9/10 · Lena M. · would make again
10/10 · Marco P. · would make again
9/10 · Elle R. · would make again · changed it
9/10 · Nia S. · would make again

What Ray Bianchi cooks it in

Commission-earning. Never affects scores or ranking.

Heavy saucepan or small Dutch oven

A thick base keeps the soffritto from catching during the slow start.

Equipment notes are written to work without a purchase. Links marked ↗ may earn the platform and this creator a commission. Product choices never affect a recipe's score or where it ranks.