Tuscan Garlic and Herb White Beans

• 95
  3 tbsp extra-virgin olive oil, divided

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 92
  2 tbsp organic tomato paste

  Bionaturae, Organic Tomato Paste, 7 oz (200 g)92$3.29Buy from Vitacost
• 85
  1/2 tsp dried oregano

  Oregano Organic85$7.50Buy from Whole Spice, Inc.
• 71
  1 cup cherry tomato passata

  Realfoods By Organico Organic Cherry Tomato Passata 420G71$12.00Buy from SuperfoodUK
• 1/2 cup water
• 85
  2 organic cannellini beans, drained and rinsed

  Eden Foods, Organic Cannellini White Kidney Beans, 15 oz (425 g)85$3.99Buy from Vitacost
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 78
  2 tbsp basil pesto

  Organic Basil Pesto78$9.49Buy from Healthy Italia

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   In a large skillet over medium-low heat, warm 2 tablespoons of extra-virgin olive oil. Add the minced garlic and sauté gently for 1 to 2 minutes until fragrant and soft without browning.

2. 2

   Add the organic tomato paste and dried oregano to the pan. Cook while stirring continuously for about 2 minutes, until the paste darkens into a deep rust red and coats the oil.

3. 3

   Pour in the cherry tomato passata and water. Increase heat slightly to bring the sauce to a gentle simmer, cooking for 3 to 4 minutes until slightly thickened.

4. 4

   Fold in the drained cannellini beans, fine sea salt, and freshly ground black pepper. Reduce heat to low and simmer uncovered for 6 to 7 minutes, stirring occasionally to let the beans absorb the savory sauce.

5. 5

   Remove skillet from heat. Spoon the basil pesto over the top, swirl it lightly into the warm beans, and finish with a drizzle of the remaining 1 tablespoon of extra-virgin olive oil before serving.