When the Hubs is away, I eat a lot those foods that he hates to eat. He can't stand beans so this was the perfect solo meal. I also love a healthy meal that leaves me with leftovers so I am not cooking every night when he is not here.
This meal is satisfying but still light. Plus, it is budget friendly.
WHITE BEAN RAGU
recipe from here
2 medium onions, chopped
1 red bell pepper, chopped
1/4 cup extra-virgin olive oil
freshly ground pepper
3 garlic cloves, finely grated
2 tablespoons tomato paste
4 1-inch-thick slices crusty Italian bread, grilled or toasted
5 tablespoons finely grated Parmesan, divided
1 19-ounce cans cannellini (white kidney) beans, rinsed and drained
3 cups vegetable broth, divided
2 cup cherry tomatoes, halved
2 tablespoons chopped flat-leaf parsley
Pulse onions in food processor until finely chopped. Transfer to a medium bowl. Pulse pepper until finely chopped. Transfer to same bowl.
Heat oil in skillet over medium heat. Add onion mixture and season with salt and pepper. Simmer, stirring every few minutes, until vegetables are soft for about 30 minutes. Stir in grated garlic and tomato paste and cook for about 3 minutes. Add beans and cook for about 1 minute, until heated through. Stir in 3 cups of vegetable broth and bring to a boil. Simmer for about 3 minutes, scraping up brown bits until, until sauce thickens. Add tomatoes and simmer for 3 minutes more. Stir in 3 tablespoons of Parmesan. Season with salt and pepper.
Divide bread between plates. Top with bean mixture. Garnish with Parmesan and parsley.