Tuscan White Beans

Tuscan White Beans



  • 2 cans drained rinsed cannellini beans
  • 2 garlic cloves, smashed
  • 1 cup halved cherry tomatoes
  • ½ tsp. Calabria chili paste (or red pepper flakes)
  • 2 tsp. finely chopped fresh rosemary
  • 3 tbsp. finely chopped fresh parsley (for garnish)
  • Shaved Parmesan for garnish
  • 2 tbsp. of grated Parmesan
  • 1 tbsp extra virgin olive oil, plus more for finishing


  • Cook 2 smashed garlic cloves and 1/2 teaspoon of Calabrian chili paste or red pepper flakes in 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat (about 1 minute).
  • Add chopped tomatoes and rosemary and cook 2 more minutes.
  • Add 2 cans of drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon (about 5 minutes).
  • Stir in 1/2 cup of water if beans are too thick. Stir in 2 tbsp. of grated Parmesan, remove from heat, transfer to bowl, and add chopped parsley and some shaved Parmesan to top.
  • Drizzle with your best extra virgin olive oil to serve.
  • Ingredients


Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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