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Ingredients
Scale
- 1/4 cup olive oil
- 5 cloves garlic, thinly sliced
- 2 small shallots (or 1 large shallot), thinly sliced
- 1 (6-ounce) can high-quality tomato paste (recommend Cento brand)
- 1 tablespoon dried oregano
- 2 teaspoons kosher salt (or 1 1/4 teaspoons table salt)
- 1 teaspoon freshly cracked black pepper
- 1/4 teaspoon crushed red pepper (or to taste)
- 3 (15-ounce) cans cannellini beans, partially drained
- 3/4 cup water
- 1 tablespoon fresh rosemary, chopped fine (or 1 teaspoon dried)
- 2 cups smoked gouda cheese (or mozzarella), grated
- 1/2 cup parmesan cheese, finely shredded
- Crusty French bread for serving
Instructions
- Heat olive oil in a cast iron skillet over medium heat.
- Sauté sliced shallots for 3 minutes, then add garlic and cook for another minute.
- Stir in tomato paste, oregano, salt, black pepper, and crushed red pepper, and cook for 2 minutes.
- Fold in cannellini beans and water, bringing to a low simmer.
- Cover and simmer on medium-low for about 10 minutes.
- Stir in chopped rosemary, taste, and adjust seasonings as needed.
- Sprinkle grated gouda and shredded parmesan on top.
- Broil on high for 2 to 4 minutes until the cheese is bubbly and golden brown.
Notes
Ensure your pan is oven-safe before broiling.
Adjust spice levels by adding more crushed red pepper if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 12
- Protein: 20
- Cholesterol: 30