White beans in tomato sauce is a recipe which is both simple to make and delicious to eat. Smooth sauce with just a bit of garlic, creamy beans, fruity olive oil, and a sprinkling of fresh herbs! Perfect as part of vegetarian meal with a salad or as a side with grilled or sauteed meat.
Time for another quick and easy recipe.
If you are familiar with fagioli all’uccelletto, my version here is similar, though we love it with basil and rosemary instead of sage so that’s how I’ve always made it.
Like my bean burgers, this is a recipe I’ve been making for a long time and it just seemed too simple to post. But honestly, though complicated recipes are fun, these simple ones are the backbone of cooking dinner. Day in and day out, slotted into meals, or as meals themselves, these are things I make all the time.
It’s funny that I’ve resisted posting these since when I’m looking for recipes to try, I often look for what people eat at home on Tuesday because I want to make those meals. I love making and learning celebration meals but it’s the small ones, the everyday ones, that bring me in.
What do you need?
- Tomato Sauce – I use my Pomodoro Sauce (link below) and have included that recipe in the card.
- Cannellini Beans – Or any creamy white bean you love. Two 15-oz cans or the equivalent.
- Fresh Herbs – A sprig of rosemary and a handful of basil.
- Olive Oil – For drizzling at table. Use extra virgin.
How to make this
To make beans in tomato sauce bring sauce to a simmer with rosemary, add beans and warm them through. Serve with olive oil and basil.
1. Make Sauce
You can use a sauce you already have or make some fresh. Luckily making pomodoro from scratch takes only about 20 minutes, meaning you can make this whole recipe in about 30 minutes or so.
Basically, saute some garlic in olive oil and salt, add tomatoes, simmer for bit, and then puree for a smooth sauce. See my pomodoro post for photos and more detailed info.
2. Add beans
Add the beans and rosemary sprig and simmer it all until the beans are little soft and the flavors have come together.
Serve with a drizzle of olive oil and sliced basil.
If you try my recipe for Italian White Beans in Tomato Sauce, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Stay Safe, Annemarie
Italian White Beans in Tomato Sauce
- 2-3 tbsp extra virgin olive oil
- 4 cloves garlic chopped
- 2 28-oz cans San Marzano tomatoes
- kosher salt and black pepper
- 2 15-oz cans cannellini beans, drained and rinsed
- 1 sprig fresh rosemary
- garnishes: sliced fresh basil leaves, grated parmesan cheese, red pepper flakes
- Warm olive oil in a large pot over medium low heat. Add garlic along with a pinch of kosher salt. Gently saute (without browning!) until soft, about 5 minutes.
- Add tomatoes with their juice. Raise the heat and bring to a boil, then lower the heat to medium and simmer for 15 minutes.
- Puree the sauce either in batches in a blender or using a stick blender in the pot. Season to taste with salt and pepper.
- Add beans and rosemary to sauce. Keep sauce at a simmer and cook for 15 minutes.
- Remove rosemary and serve topped with a drizzle of olive oil and any optional toppings.
- Sauce Info: For more discussion on making pomodoro visit my post on the recipe.
- Serving: You can serve this as a side for grilled or roasted meats or as part of a vegetarian dinner along with a salad.