Warm Tomato and White Bean Stew

James Carrier
NOTES: The riper and redder the tomatoes, the better this quick dish will be.

Yield:

MAKES: 4 servings

Recipe from

Nutritional Information

Calories 423
Caloriesfromfat 55 %
Protein 24 g
Fat 26 g
Satfat 13 g
Carbohydrate 25 g
Fiber 7.3 g
Sodium 1146 mg
Cholesterol 60 mg

Ingredients

3 pounds ripe tomatoes, rinsed (see notes)
About 1/2 cup slivered fresh basil leaves
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled and minced or pressed
About 1 teaspoon kosher or sea salt
Fresh-ground pepper
1 can (15 oz.) white beans, drained and rinsed
8 ounces fresh mozzarella cheese, drained and cut into cubes (1/2 in.)
About 1/2 cup freshly grated parmesan cheese

Preparation

1. Core and dice tomatoes. In a 4- to 5-quart pan, combine tomatoes, basil, olive oil, garlic, 1 teaspoon salt, and pepper to taste. Let stand until tomatoes are very juicy, about 15 minutes.

2. Set pan over medium-low heat and gently stir in beans. Stir occasionally until mixture is warm to touch, about 5 minutes.

3. Add mozzarella and parmesan cheese. Gently stir just until mozzarella has softened and starts to melt into strings, 2 to 3 minutes. Taste and stir in more salt if desired. Spoon stew into bowls and top each serving with a sprinkling of more basil and parmesan cheese.

Note:

September 2004