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