Tuscan White Bean and Rosemary Ragu with Fresh Parmesan

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cans cannellini beans, drained and rinsed
• 1 cup vegetable broth
• 2 sprigs fresh rosemary
• 1 pinch red pepper flakes
• 1 cup freshly grated Parmesan cheese
• to taste salt
• to taste black pepper, freshly ground

• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon zest, grated

Method

1. 01
   Heat the olive oil in a large skillet over medium heat.
2. 02
   Add the chopped onion and sauté until translucent, about 5 minutes.
3. 03
   Stir in the minced garlic and cook for another 1 minute, until fragrant.
4. 04
   Add the cannellini beans to the skillet and stir to combine with the onion and garlic.
5. 05
   Pour in the vegetable broth and add the rosemary sprigs.
6. 06
   Bring to a gentle simmer and cook for 20 minutes, allowing the flavors to meld.
7. 07
   Remove the rosemary sprigs and mash some of the beans with a fork to thicken the ragu.
8. 08
   Season with red pepper flakes, salt, and freshly ground black pepper to taste.
9. 09
   Serve hot, topped with freshly grated Parmesan cheese and optional toppings of parsley and lemon zest.