Made with just a handful of ingredients, this easy one-pot dish is perfect for a weeknight dinner or a hearty brunch. White beans are stewed in a flavourful tomatoey broth until thickened and the beans have become soft and tender. I use white kidney beans in this recipe, but you can use any white bean of your choosing. The dish is then finished with lemon, both juice and zest, to create the perfect balance of flavours and tangy finish.
Related: Brothy, Herbaceous White Beans
Heat olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Once the oil has warmed add shallots and garlic. Cook for 2-3 minutes or until shallots and garlic are just starting to golden.
Add tomato paste, paprika, mushroom powder, chili powder, salt and pepper and cook until fragrant and the tomato paste is a deep red colour. You may add 1-2 tablespoons of water to loosen the tomato paste.
Stir in the passata and vegetable broth and combine to make a liquidy tomato broth. Cook for an additional 1-2 minutes.
Add in the beans and cook over medium-high until boiling. Once boiling, reduce heat to low and let simmer for at least 20 minutes or until thickened.
Once thickened, add lemon juice and stir to combine. Then turn off the heat and set aside.
Toast the bread, then top with beans, lemon zest and parsley if using.