This vegetarian white bean and tomato ragout only requires a handful of ingredients, so the quality of each ingredient is even more important. Look for plump tomatoes (greenhouse varieties work well for the winter), high-quality olive oil, and fresh rosemary (dried doesn’t give the same flavor). Whip up this ragu for a quick lunch or easy dinner, or make it for a weekend brunch and top with a fried or poached egg. Although vegetarian, the plump cannellini beans have a meaty quality that is filling and nutritious.
Add variety and creativity to your lunch by incorporating this into your rotation. It contains 17 grams of fiber, 20 grams of protein and fits in one serving of vegetables.
Active time: 15 minutes | Total time: 20 minutes
Tomato and white bean ragout with toast
Ingredients
- 2 tablespoons olive oil, divided
- 2 large garlic cloves, divided, 1 thinly sliced
and 1 whole - 1 pint cherry tomatoes
- 1/2 tbsp rosemary, finely chopped
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 15-oz. Low sodium cannellini beans, rinsed and drained
- 2 slices of sourdough bread
Directions
Heat 1 tablespoon olive oil in a medium pan. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add tomatoes, rosemary and a pinch of salt and pepper. Cover and cook until tomatoes soften and burst, about 5 minutes.
Add the beans and a quarter cup of water. Cover and cook for 5 minutes, then cover and cook, stirring occasionally, until the ragout begins to thicken, about 2 minutes more. Season with salt and pepper.
Meanwhile, drizzle the bread with the remaining tablespoon of olive oil and toast until golden brown. Rub both sides of the toast with the remaining garlic clove.
Divide the toast between two plates and pile the ragout on top. Sprinkle with freshly ground black pepper. Serve immediately.
Servings: 2 | Serving size: 1 cup ragout and 1 slice of bread
Nutritional value (per serving): Calories: 468; Total fat: 15g; Saturated fat: 3g; Monounsaturated fat: 10 g; Polyunsaturated fat: 2 g; Cholesterol: 0mg; Sodium: 570 mg; Carbohydrates: 64g; Fiber: 17g; Sugar: 8g; Protein: 20g
Nutritional bonus: Calcium: 13%; Iron: 42%; Potassium: 1225 mg; Vitamin A: 25%; Vitamin C: 36%
Originally published March 18, 2021; Updated March 2026
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