White bean and tomato ragu

White bean & tomato ragu

Total Time
30 min
14 min
16 min
We love the fact that this hearty ragu sauce can be ready to go in just 30 minutes and doesn't require hours and hours of cook time. And you only need one pot to make it! The addition of cannellini beans really gives heft and substance to this delicious sauce. It features sautéed onion and garlic that are flavored with fresh rosemary and a pinch of red pepper flakes (feel free to increase the amount if you prefer a spicier sauce). Stir in the canned diced tomatoes and beans, then let it simmer away until the flavors have melded. Add some fresh basil, and your comforting, satisfying sauce is ready to go.


Cooking spray

4 spray(s)

Uncooked onion

¾ cup(s), chopped, diced

Kosher salt

½ tsp

Black pepper

¼ tsp


2 clove(s), minced


¾ tsp, fresh, minced

Crushed red pepper flakes

1 pinch(es)

Canned diced tomatoes

¾ cup(s)

Canned cannellini beans

15 oz, rinsed, drained (or 1 1/4 c cooked beans)

Fresh basil

2 Tbsp, fresh, chopped


  1. Coat a medium nonstick skillet with cooking spray; set over medium heat. Add onion, salt and pepper; cook, stirring often, until softened, 7-10 minutes.
  2. Add garlic, rosemary and red pepper flakes; cook, stirring, 1 minute.
  3. Stir in tomatoes and beans; cover and simmer for flavors to meld, 5 minutes (add water to pan if it seems dry). Stir in basil; serve.
  4. Serving size: ½ c