Creamy Tomato Beans with Herb Oil

15 minutes Prep Time
30 minutes Cook Time
3 Servings

Warm, savory, and ultra-creamy, these Creamy Tomato Beans with Herb Oil bring together the rich depth of Tuttorosso Tomato Paste with Sweet Basil and the velvety texture of cannellini beans. A perfect, cozy dish for…

Ingredients

  • 2 leeks, trimmed and cleaned
  • 5 tablespoons olive oil, divided
  • Kosher salt to taste
  • 3 garlic cloves, minced
  • 1/4 cup Tuttorosso® Tomato Paste Sweet Basil
  • 2 1/2 cups chicken broth
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • fresh basil, 2 handfuls, or any soft herbs
  • 1 garlic clove, small
  • 1/2 cup grated Parmesan cheese, adjust to taste

Instructions

Step one

Slice the leeks lengthwise and cut into thin half-moons. Soak them in water to remove any dirt, then drain.

Step two

Heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium heat. Add the leeks and cook for about 5 minutes, until softened and lightly caramelized. Season with a pinch of salt.

Step three

Stir in the minced garlic and Tuttorosso Tomato Paste with Sweet Basil. Cook for 5 minutes, stirring constantly, until the paste darkens in color.

Step four

Slowly pour in the chicken broth and bring to a simmer. Add the rinsed cannellini beans and cook uncovered for 15-20 minutes, until the broth thickens and the beans become tender.

Step five

Blanch the fresh herbs in boiling water for 20 seconds, then transfer them to an ice bath. Squeeze out excess water and blend with 3 tablespoons olive oil, garlic clove, and salt to taste. Add a teaspoon of water if needed for a smoother consistency.

Step six

Once the beans are soft and the sauce is creamy, stir in ¼ to ½ cup grated Parmesan cheese for extra richness.

Step seven

Spoon the creamy tomato beans into bowls, drizzle with herb oil, and serve with toasted bread for dipping.

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