Made by

Oliver

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Creamy white beans simmered in a rustic tomato and onion sauce with garlic, white wine, Parmesan, and tender kale. Half of the tomato mixture is blended for an extra-creamy texture while keeping plenty of hearty texture, then everything is finished with Parmesan and served with crisp olive oil toast.

Ingredients:

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•   8 small to medium tomatoes
•   1/2 red onion
•   1/2 white onion
•   3 cloves garlic
•   splash white wine
•   1.5 cups parmesan cheese
•   2 tbsp red pepper
•   3 cups white beans

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Roughly dice the red onion and white onion.
2. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onions and cook until softened, about 5–10 minutes.
3. Finely chop the garlic. Add it to the onions along with a splash of white wine and cook for another 5 minutes.
4. Add the tomatoes and cook everything together over medium-low heat for about 15 minutes.
5. Remove half of the tomato and onion mixture from the pan and carefully blend until smooth.
6. Return the blended mixture to the pan and stir it together with the remaining chunky tomato mixture.
7. Add the white beans and a generous amount of Parmesan cheese. Stir until everything is well combined and creamy.
8. Fold in the chopped kale and cook until tender. Season with sea salt, freshly cracked black pepper, and the red pepper to taste.
9. Drizzle the bread with a little of the remaining olive oil and toast until crisp and golden.
10. Spoon the creamy Tuscan white beans into bowls and serve hot with the toasted bread.