Cannellini and Tomato Panade

Brain Healthy Ingredients: Garlic, Legumes, Olive Oil

Serves: 4

A panade is a dish that’s thickened with bread. It’s a great way to use leftover bread, and makes for a hearty, rustic meal.

If the panade tastes bitter after cooking, add a bit more brown sugar to mellow it out.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 28-ounce can diced tomatoes
• 1 cup chicken broth
• 1 tbsp brown sugar
• 1 tsp dried oregano
• 1 tsp dried thyme
• 3 slices of thickly cut, day-old white bread
• 1 16-ounce can of cannellini beans
• 1/2 shredded cup parmesan or romano cheese, plus extra for garnishing

Preparation

• Heat olive oil in a large pot over medium heat. Add onion and about 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 brown sugar. Increase heat to bring the soup to a boil, then reduce to a simmer. Simmer for ten minutes.
• 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. Add more salt and brown sugar as needed.
• Garnish with a sprinkle of cheese and serve immediately.