Brothy Tuscan White Beans with Garlic Fried Bread December 7, 2021 by Jill Foucre Leave a Comment Brothy Tuscan White Beans with Garlic Fried Bread 2021-12-07 15:23:46 Serves 4 Print Ingredients 2 (about 15-ounce) cans white beans 5 cloves garlic, divided 1/4 cup plus 2 tablespoons olive oil, divided, plus more for serving 6 fresh sage leaves 1/4 teaspoon red pepper flakes, plus more for serving 2 cups low-sodium vegetable broth, chicken broth, or water 1 (about 14-ounce) can cherry or diced tomatoes 1/2 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper 4 thick slices crusty sourdough bread Flaky salt (optional) 1 tablespoon red wine vinegar Shaved Parmesan cheese, for serving Instructions Drain and rinse 2 cans white beans. Smash and peel 5 garlic cloves. Heat 1/4 cup of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add 4 of the garlic cloves, 6 fresh sage leaves, and 1/4 teaspoon red pepper flakes. Cook, stirring occasionally, until the oil is very fragrant and the garlic is lightly browned, 2 to 3 minutes. Add 2 cups low-sodium vegetable broth, chicken broth, or water, and 1 can cherry or diced tomatoes and their juices. Add the white beans, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil over high heat. Reduce the heat to low. Simmer gently, uncovered and stirring occasionally, until the flavors meld and the liquid reduces slightly, about 30 minutes. Toast the bread about 15 minutes into the simmering time. Heat 1 tablespoon of the olive oil in a large cast iron or regular skillet over medium heat until shimmering. Add 2 slices of the sourdough bread and cook until golden-brown and crisp, 2 to 3 minutes per side. Transfer each slice to individual shallow bowls. Repeat with the remaining 1 tablespoon olive oil and 2 bread slices. Rub the fried bread all over with the reserved garlic clove and sprinkle with a pinch of flaky or kosher salt. Remove the beans from the heat. Stir in 1 tablespoon red wine vinegar. Taste and season with kosher salt as needed. Ladle the brothy beans over the fried bread. Garnish with shaved Parmesan cheese, a drizzle of olive oil, and if desired, a pinch of red pepper flakes. Notes Source: The Kitchn Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/