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A delicious side dish that has Italy written all over it. This dish is a Tuscany favorite, and almost everywhere in Italy. It is a simple and delicious quick dinner.

This dish reminds me of sitting on the veranda of a charming outdoor ristorante overlooking the Italian Riviera and having Tuscan beans and a good loaf of crusty Italian bread to soak up all the remaining marinade of the dish.



●  2 Tablespoon(s) Extra Virgin olive oil (your best)
●  2 large cloves of garlic, finely chopped
●  1 Teaspoon(s) dried oregano
●  1 Teaspoon(s) dried basil
●  2 Teaspoon(s) jarred pesto sauce, I like Classico®
●  2 anchovy filets,  diced fine or 1 Teaspoon(s) anchovy paste
●  ½ cup canned diced tomatoes (I like Fire Roasted) or 2 Tablespoon(s) sun dried tomatoes, diced
●  1 (16 ounce) can cannellini beans, rinsed and drained,  or use red or white kidney beans,  or Great Northern
●  ¼ teaspoon salt
●  black pepper to taste
●  1 tablespoon finely chopped Italian parsley
●  2 Teaspoon(s) balsamic vinegar
●  Parmigiano-Reggiano or pecorino Romano cheese for topping, if desired


1. In a medium saucepan heat the oil over medium-low heat. Sautè the garlic until the garlic turns golden, about 5 minutes.

2. Add the tomatoes,  anchovies,  basil, pesto, and oregano.

3. Raise the heat to medium. Cook, stirring occasionally 5 minutes longer.

4.  Add the beans, salt and pepper.

5. Reduce the heat, and simmer, stirring occasionally, for about 5 minutes. 

6. Stir in the parsley and vinegar. 

7. Top with Parmigiano-Reggiano or pecorino Romano cheese 

8. Serve with a good Italian “Red” and lots of crust Italian bread or foccacia to sop up the sauce.

If you have some leftover calamari or grilled octopus in the fridge,  it would make a delicious addition to this dish.  I've even used some leftover Italian sausage or meatballs.  

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