Tuscan Chicken and White Bean Ragout


The ragout in this recipe on its own is brilliant!  I paired mine with some chicken breast lightly coated in olive oil, salt, pepper, oregano and granulated garlic and then sauteed until golden brown.  This recipe is really simple and packed with lots of flavor.  Hope you enjoy!


14.5 oz can of cannellini beans (drain the liquid and reserve it – add water to equal 1 1/2 cups)

1 T olive oil

3 large cloves of garlic chopped

1 medium onion diced

1 tsp chopped fresh rosemary

1/8 tsp crushed red pepper flake

3 c of escarole or spinach leaves, torn

14.5 oz can diced tomatoes

1 T unsalted butter

2 T flat leaf parsley chopped

1/2 c grated parmesan cheese

salt and pepper to taste

Heat olive oil in a skillet over medium heat and add garlic.  Cook for 30 seconds until fragrant and then add onions, rosemary and red pepper flakes.  Cook gently for about 7-8 minutes until softened.  Add the beans and bean liquid with water and season with salt and pepper.  Let mixture simmer for 5 minutes.  Stir in escarole or spinach and simmer until wilted.  Add tomatoes, butter, parsley and cheese.  Remove from heat and stir until butter is melted.  Taste and season with additional salt and pepper if needed.  You can drizzle with additional olive oil or flavored oil when serving.




One response

  1. Pingback: Tuscan Bean Soup « From the Hobbit Hole Kitchen

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