Cannellini All’ Italiana
A savory, Mediterranean-inspired dish featuring creamy cannellini beans, roasted bell peppers, and green olives, cooked in a fragrant tomato-based sauce.
Equipment
- Saucepan, Knife, Cutting board, Stirring spoon
Ingredients
- 2 tablespoons 30 ml extra-virgin olive oil
- ½ cup 80 g chopped red onion
- 4 cloves garlic grated
- 2 cans 15 ounces, or 425 g each cannellini beans, drained and rinsed
- 2 jars 9 ounces, or 255 g each roasted red bell peppers, drained and chopped
- ½ cup 68 g green olives, whole or chopped
- 2 tablespoons 33 g tomato paste
- 2 teaspoons dried oregano
- ½ cup 120 ml water or vegetable broth
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
Instructions
- Heat the olive oil in a medium-size saucepan over medium heat.
- Add the chopped onion and grated garlic, and cook until fragrant and tender, about 4 minutes.
- Stir in the cannellini beans, roasted peppers, green olives, tomato paste, oregano, water (or vegetable broth), salt, and pepper.
- Bring the mixture to a boil, then cover, reduce the heat, and simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasoning if needed.
- Serve warm.
Notes / Tips / Wine Advice:
Serving Tip:
Pair with steamed brown rice and Roasted Garlic Steamed Broccoli for a complete, balanced meal.
Wine Advice:
Serve with a light red wine like Pinot Noir or a crisp white like Sauvignon Blanc to complement the dish’s flavors.
Nutritional Information
Calories: 290 kcal | Carbohydrates: 40 g | Protein: 10 g | Fat: 11 g | Fiber: 10 g | Sugar: 4 g | Salt: 1 g
