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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450°F and place a rack in the middle. | 2. Cut 1 cup of tomatoes in half lengthwise and set aside. Pulse remaining tomatoes in a food processor or blender until almost smooth. | 3. In a large, heavy skillet, place olive oil and 1 tbsp butter; heat over medium heat until butter is foamy but not browned. Add onion, celery, garlic, 1/4 tsp salt and 1/4 tsp black pepper. Saute until softened and onions are translucent, 3-5 minutes. Add tomato puree, thyme, sugar, remaining 3/4 tsp salt and chicken broth. Bring to a boil, reduce to a simmer and cook until slightly thickened, about 10 minutes. Whisk in remaining 1 tbsp butter, then stir in beans. | 4. Transfer to a 3 quart casserole. Sprinkle top evenly with Parmigiano cheese, then scatter halved tomatoes over the top. Cover tightly with foil and bake in preheated oven 25 minutes, until beans are saucy but not soupy. Let stand at room temperature, still covered, 10 minutes, for beans to absorb more liquid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grape tomato	2	pints		-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
butter	2	tablespoons	unsalted divided	203.628	0.017	0.2414	23.0352
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
celery rib	1		sliced	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
salt	1	teaspoon	divided	-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
thyme sprig	3			-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
cannellini bean	3	cans	drained rinsed	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.