It’s a main dish, it’s a side dish – it’s simple, quick and delicious!

Preparation time: 25 minutes (more if you use dried beans)

What you need:

1 tablespoon olive oil

1 large onion, chopped

4 garlic cloves, chopped

2 cans (28 oz/800g) diced tomatoes, drained (in summer, it’s nice to use fresh tomatoes)

2 teaspoons salt

1 teaspoon pepper, some chili powder

2 teaspoons paprika

1 cup (240ml) low-sodium veggie or chicken broth

2 cans (32oz/900g) white beans (cannellini, white navy beans, black eyed peas – any beans will be great! I like to use dried beans – but that takes extra time to cook)

1 bunch of parsley (chopped) – optional

1 twig of sage – optional, but it does provide a wonderful flavor

How to do it:

Heat oil in a large pot, add onions and cook until golden, about 4 minutes; add garlic.

Add in the diced tomatoes, salt and pepper, some chili powder and paprika. Let it simmer for about 8-10 minutes, stirring occasionally.

Add in chicken broth and cook until the mixture starts to boil.

Reduce heat to low. Add in the cooked/drained beans and the sage twig and let it simmer for 15 minutes. If you serve it as a side dish, let it simmer longer until more of the liquid has evaporated.

Remove from heat and stir in the parsley. 

Serve with French baguette or another rustic bread.