Beans on Toast-Yes it can be AMAZING!

Recipe Time!!!!

I have a recipe that is so easy, quick and delicious.  It's vegetarian, and really filling so even those meat eating men in your life will be satisfied.

White Bean Ragu-(Adapted from Bon Apetit)
Ingredients:
-1/2 cup of Soffritto (recipe below)
-White crusty bread, I like to use sourdough
-Olive Oil
- Garlic Cloves
- Parmesean
- 2 (15oz) cans of white beans, drained and rinsed (white kidney beans or white navy beans either will work)
- Vegetable broth
- 1 cup of sliced cherry tomatoes- or 1 can of fire roasted diced tomatoes.
- salt and pepper

Preheat oven to 375 degrees, rub slices of bread with a little olive oil, garlic and sprinkle some Parmesan cheese on top. Toast in the oven until they begin to brown on top (5 mins). Set aside.
Heat a little olive oil in a skillet. Add Soffritto and beans to the skillet, cook over medium heat until heated through. 
*If you are using cherry tomatoes add to the skillet along with a cup of broth.  Stir, scraping up browned bits until the broth has been absorbed/thickened.  Add broth as needed to get to the consistency you like, up to 4 total cups. I like mine a little liquidy so it soaks into the bread, so I tend to use about 3 cups. 
*If you are using a can of tomatoes, add to the skillet juices and all.  Add small amounts of broth to reach the consistency you like.

Put pieces of bread in a bowl and top with the bean ragu.  Grate Parmesan cheese over the top with a little salt and pepper.  Top with a fried egg if you like for extra protein.  Plus the runny yolk mixes with the broth and it's heavenly.

Soffritto:
Ingredients:
-3 medium onions
-1 red bell pepper
-olive oil
-4 garlic cloves, minced
- 2 teaspoons tomato paste

Pulse onion and bell pepper in a food processor until finely chopped but not pureed.
Heat some olive oil in a skillet and add the onion pepper mixture to it, add a pinch of salt and pepper.  Simmer stirring often until the onion and pepper are completely softened. Add minced garlic and tomato paste.  Cook stirring often until the tomato paste turns a deep red about 3 mins. 

Yay! You can add Soffritto to soups, pasta sauces, eggs and obviously white bean ragu for a quick and easy flavor boost.  Cover and store in the freezer for up to 3 months.