Creamy Tomato Beans with Herb Oil
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Recipe Intro From madelinethekitchen
Warm, savory, and ultra-creamy, these Creamy Tomato Beans with Herb Oil bring together the rich depth of Tuttorosso Tomatoes Tomato Paste with Sweet Basil and the velvety texture of cannellini beans. A perfect, cozy dish for chilly evenings, this recipe is packed with bold tomato flavor, aromatic leeks, and a finishing drizzle of fresh herb oil for a fragrant touch. Serve with toasted bread for an easy, satisfying meal.
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Recipe Card
ingredients
For the creamy tomato beans:
- 2 trimmed and cleaned leeks
- 3 minced garlic cloves
- 2 tablespoons olive oil
- 4 tablespoons (1/4 cup) Tuttorosso Tomatoes Tomato Paste with Sweet Basil
- 2 (15.5 ounce) cans drained and rinsed cannellini beans
- 2 1/2 cups chicken broth
- 1/2 cup grated Parmesan, adjusted to taste
- Kosher salt, to taste
ingredients
For the herb oil:
- 2 handfuls fresh basil (or any soft herbs)
- 1 small garlic clove
- 3 tablespoons olive oil
- Kosher salt, to taste
Method
Step 1
Slice the leeks lengthwise and cut into thin half-moons. Soak them in water to remove any dirt, then drain.
Step 2
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 3
Stir in the chopped garlic and Tuttorosso Tomatoes Tomato Paste with Sweet Basil. Cook for 5 minutes, stirring constantly, until the paste darkens in color.
Step 4
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 5
Blanch the fresh herbs in boiling water for 20 seconds, then transfer them to an ice bath. Squeeze out excess water and blend with olive oil, garlic, and salt. Add a teaspoon of water if needed for a smoother consistency.
Step 6
Once the beans are soft and the sauce is creamy, stir in ¼ to ½ cup of grated Parmesan for extra richness.
Step 7
Spoon the creamy tomato beans into bowls, drizzle with herb oil, and serve with toasted bread for dipping.