From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Instructions
1
Heat olive oil in a large skillet over medium heat. Add the red onion and salt, and cook for 3-4 minutes until softened.
2
Stir in the garlic, red pepper flakes, oregano, and thyme. Cook for 1 minute until fragrant.
3
Add the sun-dried tomatoes and tomato paste. Cook for 2 minutes to deepen the flavors.
4
Using an immersion blender, blend one can of the white beans with one cup of water.
5
Add the remaining whole beans, chicken broth and blended beans, stirring to combine.Cook for 5-10 minutes until your reach a creamy consistency.
6
Stir in the Parmesan until melted. Season with salt and pepper to taste.
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Dried Herbs 🌿Toast the dried thyme and oregano in olive oil for 30 seconds before adding other ingredients to unlock their essential oils and intensify their flavor profile dramatically.
- Temper the Tomato Paste 🍅Cook tomato paste in oil for 2-3 minutes before adding liquid to caramelize it slightly, which removes the raw taste and creates deeper, more complex flavors in your sauce.
- Bean Texture Control 🫘Reserve some whole beans and partially mash others against the pot side to create a naturally creamy sauce without heavy cream, maintaining the rustic texture of this dish.
- Finish with Fresh Basil & Lemon 🍋Add fresh basil leaves and a squeeze of fresh lemon juice in the final 30 seconds of cooking to brighten the rich, creamy sauce and prevent it from feeling one-dimensional.
- Build Your Broth Base 🍲Sauté the red onion and garlic until deeply caramelized before deglazing with broth—this fond creates an umami-rich foundation that elevates the entire dish.
Recipe Facts
Diet at a Glance
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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