One-Pot White Beans with Tomato and Rosemary

Name: One-Pot White Beans with Tomato and Rosemary
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 4 cloves (20 g) garlic cloves, minced; ¼ teaspoon (½ g) red pepper flakes; 14½ ounces (410 g) canned crushed tomatoes; 2 cans (15 oz each) (830 g) canned cannellini beans, drained and rinsed; ¾ cup (180 ml) vegetable or chicken broth; 2 sprigs (6 g) fresh rosemary sprigs; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (25 g) grated Parmesan cheese, grated (optional)

From the MyKitchenBank Kitchen

A rustic Italian-inspired side dish of creamy cannellini beans simmered in a garlicky tomato broth infused with fresh rosemary. Ready in under 30 minutes using canned beans, it's a satisfying vegetable-forward dish that pairs with grilled meats, crusty bread, or grain bowls. Naturally vegetarian and easily vegan.

Prep: 10 min
Cook: 18 min
Total: 28 min
Makes: About 3 cups (serves 4 as a side dish)

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Steps

Before you start

Drain and rinse the canned beans in a colander.
Measure all ingredients before you start cooking—the dish comes together quickly.
Use fresh rosemary if possible for the brightest flavor; dried works but use half the amount.

1
Sauté aromatics
- Heat the olive oil in a medium 3-quart saucepan over medium heat.
- Once shimmering, add the minced garlic and red pepper flakes.
- Stir constantly for 45 seconds to 1 minute until fragrant, being careful not to let the garlic brown—this burns quickly and becomes bitter.
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Ready when: Garlic is fragrant and just beginning to lighten in color
Tip: If the pan is too hot, the garlic will brown and taste harsh. Test with one clove first to gauge your heat.
2
Add tomatoes and broth
- Pour in the canned crushed tomatoes with their liquid and the vegetable broth.
- Stir well to combine, scraping up any browned bits from the pan bottom.
- Bring to a simmer over medium-high heat, stirring occasionally, about 2–3 minutes.
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Ready when: Liquid is bubbling gently at the surface with small bubbles rising throughout
Tip: Don't skip scraping the pan bottom—those browned bits add depth of flavor.
3
Add beans and rosemary
- Stir in the drained and rinsed cannellini beans.
- Add the fresh rosemary sprigs, pushing them down into the liquid so they're submerged.
- Reduce heat to medium-low and simmer gently for 12–15 minutes, stirring occasionally to prevent sticking on the bottom.
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Ready when: Beans are heated through, the broth is bubbling gently around the edges, and the liquid has thickened slightly
Tip: Stir every 3–4 minutes to ensure even cooking and prevent beans from sticking and scorching on the bottom.
4
Season and finish
- Remove the rosemary sprigs with a spoon or tongs and discard.
- Taste the mixture and season generously with kosher salt and freshly ground black pepper.
- If desired, stir in the grated Parmesan cheese for a creamy richness.
- Drizzle with an extra splash of olive oil if you like.
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Ready when: Flavors are balanced, and the Parmesan is fully stirred in
Tip: Remove rosemary sprigs before serving—they're flavorful but not meant to be eaten. Taste as you season; broth levels vary, so salt carefully.

Good to know

Tips

Always drain and rinse canned beans to remove excess sodium and the starchy liquid that can make the broth cloudy.
Fresh rosemary has a much brighter, more elegant flavor than dried. If you have access to it, use it—the difference is noticeable.
For extra creaminess without dairy, mash a few beans against the side of the pan with the back of a spoon during step 3, releasing their starch into the broth.
Serve warm with crusty bread for dipping, over a grain like farro or polenta, or alongside roasted chicken or fish.

Make ahead

Prepare the dish up to 2 days ahead. Let cool completely, transfer to an airtight container, and refrigerate. Reheat gently over medium-low heat, stirring occasionally and adding a splash of broth or water if the mixture has thickened too much.

Storage & reheating

Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or zip-top bag. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring often.

Substitutions

canned cannellini beans, drained and rinsed → Great Northern beans or white kidney beans. Same texture and mild flavor; use the same quantity. Avoid darker beans, which will change the color and earthiness.
fresh rosemary sprigs → 1 teaspoon dried rosemary or 2 teaspoons fresh thyme. If using dried rosemary, reduce to 1 teaspoon total. Thyme is more delicate; increase to 3–4 fresh sprigs if using.
vegetable or chicken broth → Chicken broth or water. Water will make a lighter, more tomato-forward dish; chicken broth adds richness. Reduce water by 2 tablespoons since canned tomatoes add liquid.
grated Parmesan cheese → Pecorino Romano or nutritional yeast. Pecorino is sharper and saltier—use 2 tablespoons. Nutritional yeast adds umami without dairy; use 3 tablespoons.