White beans in tomato sauce is an easy, flavorful dish: silky tomato pomodoro, a little garlic, creamy white beans, fruity extra-virgin olive oil, and fresh herbs. It works as a vegetarian main with a crisp salad or as a warm, comforting side to grilled or roasted meats.
Hello everyone — here’s a quick, reliable recipe I make often. If you know the classic Italian dish fagioli all’uccelletto, this is a close relative: white beans simmered in a smooth tomato sauce. I prefer basil and rosemary as the finishing herbs, but use what you like.
Simple recipes like this are the backbone of home cooking. They’re fast, comforting, and flexible. You can stretch this into a full vegetarian meal with crusty bread and salad, or serve it alongside meat or roasted vegetables.
What you need
- Tomato sauce – Use a smooth pomodoro sauce you like. You can make a quick pomodoro from canned tomatoes, garlic, olive oil, and salt in about 20 minutes.
- Cannellini beans – Two 15-oz cans (drained and rinsed) or another creamy white bean.
- Fresh herbs – A sprig of rosemary to simmer in the sauce and a handful of sliced basil for serving.
- Olive oil – Extra-virgin, to finish the dish with a drizzle at the table.
How to make this
The method is straightforward: make or warm a smooth tomato sauce, add a rosemary sprig and the beans, then simmer gently until the flavors meld. Finish with olive oil and basil.
1. Make the sauce
If you don’t have a jar of sauce on hand, make a quick pomodoro: warm olive oil over medium-low heat, gently sauté chopped garlic with a pinch of salt until softened (don’t brown), add canned tomatoes with their juice, raise the heat to bring to a boil, then lower and simmer about 15 minutes. Purée the sauce until smooth using a stick blender or blender and season to taste with salt and black pepper.
2. Add the beans
Stir in drained, rinsed cannellini beans and add a fresh rosemary sprig. Keep the sauce at a gentle simmer and cook about 15 minutes so the beans warm through and absorb some tomato flavor. Taste and adjust seasoning.
3. Serve
Remove the rosemary sprig. Serve warm, topped with a drizzle of extra-virgin olive oil and sliced basil. Optional garnishes include grated Parmesan and a pinch of red pepper flakes for heat. This is delicious with crusty bread for dipping or as part of a larger meal.
Recipe: Italian White Beans in Tomato Sauce
Summary: A simple, Tuscan-inspired dish featuring creamy cannellini beans simmered in smooth pomodoro with fresh herbs. Great as a side or a vegetarian main.
Servings: 6
Prep time: 5 mins · Cook time: 35 mins · Total time: 40 mins
Calories: ~250 kcal per serving
Ingredients
- 2–3 tbsp extra-virgin olive oil
- 4 garlic cloves, chopped
- 2 28-oz cans San Marzano tomatoes (or good-quality canned tomatoes)
- Kosher salt and black pepper, to taste
- 2 15-oz cans cannellini beans, drained and rinsed
- 1 sprig fresh rosemary
- Garnishes: sliced fresh basil leaves, grated Parmesan cheese, red pepper flakes (optional)
Instructions
- Warm the olive oil in a large pot over medium-low heat. Add the chopped garlic and a pinch of kosher salt. Gently sauté without browning until the garlic is soft, about 5 minutes.
- Add the canned tomatoes with their juice. Turn the heat up to bring the sauce to a boil, then reduce to medium and simmer for about 15 minutes to concentrate the flavors.
- Puree the sauce until smooth using a blender in batches or an immersion blender right in the pot. Season to taste with salt and black pepper.
- Add the drained cannellini beans and the rosemary sprig to the sauce. Maintain a gentle simmer and cook for another 15 minutes so the beans warm through and the flavors meld.
- Remove and discard the rosemary sprig. Serve the beans warm, finishing with a drizzle of extra-virgin olive oil and garnishing with basil, grated Parmesan, or red pepper flakes as desired.
Notes
- Pomodoro: If you want more detail on making a classic pomodoro, look for a basic pomodoro method that uses garlic, olive oil, good canned tomatoes, salt, and brief simmering before pureeing.
- Serving ideas: Serve this as a side to grilled or roasted meats, or enjoy it as a vegetarian main with a salad and crusty bread. It also makes a great topping for polenta or toasted bread.
If you try this recipe, I’d love to hear how it turned out—feel free to leave a comment with your experience and any adjustments you made.
– Stay safe, Annemarie
