Cannellini and Tomato Panade

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.
Serves 4
Brain Healthy Ingredients: 

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.