Dinner Quick: Tomato and White Bean Panade
In need of a quick savory meal to warm you up when you come in the door after a long day? This rustic stew takes advantage of a few pantry staples and will be on your table in about thirty minutes.
A panade is simply any dish thickened with bread. In this case, chunks of bread absorb most of the broth, leaving you with a hearty and filling stew. Day-old (or even older!) bread works best. We also like to leave the crusts on for the textural contrast.
Tomato and White Bean Panade
Makes4 servings (approximately 6 cups)
- 1 tablespoon
- 3 to 5 cloves
(28-ounce) can diced tomatoes and their juices
- 1 cup
- 2 tablespoons
Pinch of red pepper flakes
- 1 teaspoon
- 1 teaspoon
- 3 slices
of thickly cut, day-old bread
(16-ounce) can of white beans like cannellini or navy
- 1/2 cup
shredded Parmesan or pecorino cheese, plus extra for garnishing
Salt and pepper
Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onion and one teaspoon of salt, and sauté until translucent, about five minutes. Add the garlic and sauté until fragrant, about thirty seconds.
Pour in the tomatoes, juices, and broth. Add one tablespoon of the brown sugar, bay leaf, anise, red pepper flakes, and one teaspoon of salt. Increase heat to bring the soup to a boil, then reduce to a simmer. Simmer for ten minutes.
Remove the bay leaf and star anise. Add the bread and beans, and stir to combine. Simmer for another five minutes or until the bread has soaked up the majority of the broth and become mushy.
Stir in the cheese and taste for seasonings. If bitter, add the second tablespoon of brown sugar and one teaspoon of salt.
Serve in separate bowls and garnish with extra cheese.
(Image: Emma Christensen for the Kitchn)