Slow-Simmered Tomato and White Bean Ragout with Rosemary
A comforting Mediterranean-inspired ragout featuring tender white beans and slowly simmered tomatoes infused with fresh rosemary and garlic. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs extra virgin olive oil, garlic cloves, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp extra virgin olive oil
- 4, minced garlic cloves
- 1 medium, diced yellow onion
- 28 oz (1 can) canned whole peeled tomatoes
- 15 oz (1 can), drained and rinsed cannellini beans
- 2 sprigs fresh rosemary sprigs
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 1 tbsp fresh lemon juice
- 2 tbsp chopped, for garnish fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large saucepan over medium heat. Add 4 minced garlic cloves and 1 medium diced yellow onion, sautéing for 5-6 minutes until the onion is translucent and garlic is fragrant but not browned.
- Step 2: Crush 28 oz canned whole peeled tomatoes by hand and add to the pan along with 15 oz drained and rinsed cannellini beans and 1 cup vegetable broth. Stir gently to combine.
- Step 3: Add 2 fresh rosemary sprigs, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 30 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- Step 4: Remove rosemary sprigs and stir in 1 tbsp fresh lemon juice to brighten the ragout. Taste and adjust seasoning if needed.
- Step 5: Serve hot, garnished with 2 tbsp chopped fresh parsley for a fresh finish.
Frequently asked questions
How long does Slow-Simmered Tomato and White Bean Ragout with Rosemary take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Tomato and White Bean Ragout with Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Tomato and White Bean Ragout with Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Tomato and White Bean Ragout with Rosemary for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Tomato and White Bean Ragout with Rosemary?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
