When the weather warms up I begin to crave dishes tossed together with fresh seasonal produce. The truth is we still have little while to go here in New England until the local tomatoes and peppers are ready but this dish certainly helps me fake it.
For this recipe you will need:
- ½ cup olive oil divided
- 1 large onion
- 1 red bell pepper
- 1 ½ tablespoons Victoria Taylor’s Sicilian Seasoning
- 3 gloves of garlic, chopped
- 2 tablespoons tomato paste
- Thick slices of rustic bread, such as ciabatta
- 1 cup of grated Parmesan cheese
- 1 can of cannellini beans (or 1 cup of dry beans soaked and cooked)
- 2 cups chicken or vegetable broth
- 1 cup cherry or grape tomatoes, halved
- Chopped parsley or basil for garnish
Preheat oven to 375°
Brush bread with oil and toast in oven for 5 minutes. Flip each slice of bread and sprinkle with a little parmesan. Toast in oven until well browned and dry- about 6 minutes.
Combine onion, garlic and red pepper in a food processor and pulse until combined.
Add 2 tablespoons of olive oil to a sauté pan. Add onion and pepper mix and sauté for 5 minutes. Add Sicilian, tomato paste and 1 cup of stock. Cook for 10 minutes.
Add beans, remaining stock and any remaining oil to the pan. Cook for 10 minutes.
Add tomatoes and cook for 3 minutes then stir in ½ cup parmesan.
Serve over toast with grated parmesan and garnish. Finish with salt to taste.
Best,
Victoria
