Tomato and White Bean Panade |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A panade is simply any dish thickened with bread. In this case, chunke of bread absorb most of the broth, leaving you with a hearty and filling stew. Day-old (or even older) bread works best. We also like to leave the crusts on for teh textural contrast. Ingredients:
1 tablespoon olive oil |
1 onion, diced |
3 -5 garlic cloves, minced |
1 (28 ounce) can diced tomatoes with juice |
1 cup chicken broth |
2 tablespoons brown sugar |
1 bay leaf |
1 star anise |
1 pinch red pepper flakes |
1 teaspoon oregano |
1 teaspoon thyme |
3 slices thickly cut day-old bread |
1 (16 ounce) can white beans |
1/2 cup parmesan cheese, shredded, plus extra for garnishing |
salt |
pepper |
Directions:
1. Heat olive oil in a dutch oven over medium heat. Add the onion and one teaspoon of salt, and saute until translucent, about 5 minutes. Add the garlic and saute until fragrant, about thirty seconds.
2. Pour in the tomatos, juices and broth. Add one tablespoon of the brown sugar, bay leaf, anise, red pepper flakes, and one teaspoon of salt. Increase heat to gring the soup to a boil, then reduce to a simmer. Simmer for 10 minutes.
3. REmove the bay leaf and star anise. Add the oregano, thyme, bread and beans. Stir to combine. Simmer for another 5 minutes or until the breadhas soaked up the majority of the broth and becomes mushy.
4. Serve in separate bowls and garnish with parmesan.
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