Creamy Tomato Beans with Herb Oil

Name: Creamy Tomato Beans with Herb Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: 2 leeks; 5 tablespoons olive oil; Kosher salt to taste; 3 garlic cloves; 1/4 cup Tomato Paste Sweet Basil; 2 1/2 cups chicken broth; 2 (15 ounce) cans cannellini beans; fresh basil; 1 garlic clove; 1/2 cup grated Parmesan cheese

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Serves:

3 people

Prep Time:

15 minutes

Cook Time:

30 minutes

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 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. @madelinethekitchen @thefeedfeed

Ingredients

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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

Slice the leeks lengthwise and cut into thin half-moons. Soak them in water to remove any dirt, then drain.
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.
Stir in the minced garlic and Tuttorosso Tomato Paste with Sweet Basil. Cook for 5 minutes, stirring constantly, until the paste darkens in color.
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.
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.
Once the beans are soft and the sauce is creamy, stir in ¼ to ½ cup grated Parmesan cheese for extra richness.
Spoon the creamy tomato beans into bowls, drizzle with herb oil, and serve with toasted bread for dipping.

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Creamy Tomato Beans with Herb Oil

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