White Bean Ragout with Toast

I've been trying to get out of a food rut recently and came across this recipe from Bon Appetit promising flavor-boosting techniques - and it sure delivered. The soffrito noted below is DELICIOUS and I love that you can save some of it to use in soups or sauces later. Bonus!

White Bean Ragout with Toast

4 to 6 servings

3 medium onions, chopped

1 red bell pepper, chopped

1/2 cup extra-virgin olive oil, plus more

Kosher salt and freshly ground pepper

4 garlic cloves, 3 finely grated, 1 halved

2 teaspoons tomato paste

4-6 1-inch thick slices grilled or toasted ciabatta

8-10 tablespoons finely grated parmigiano reggiano

2 15-oz cans cannelini beans, rinsed and drained

4 cups vegetable or chicken stock, divided

1 cup cherry tomatoes, halved

2 tablespoons chopped flat-leaf parsley

Pulse onions in a food processor until finely chopped but not puréed (about 2 cups). Transfer to a medium bowl. Pulse bell pepper i processor until finely chopped but not puréed (about 1 cup); add to bowl with the onions and mix well.

Heat oil in a large heavy skillet over medium heat. Add onion mixture and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened (about 30 minutes). Add finely grated garlic and tomato paste, and cook, stiffing often, until tomato paste begins to turn deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a contained and let cool completely, uncovered. Cover and store in refrigerator up to 4 days or freeze for up to 3 months.

Meanwhile, preheat oven to 375º. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1tablespoon parmesan over each slice. Toast until cheese begins to brown (about 5 minutes). Set aside.

Heat reserved 1/2 cup soffrito and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups stock; bring to a boil. Simmer, scraping up browned bits until liquid is slightly thickened (3-4 minutes). Add tomatoes and remaining cup of stock; simmer until tomatoes are tender (3-4 minutes) and stir in 2 tablespoons parmesan. Season with salt and pepper.

Divide bread among bowls. Top with some bean mixture and stock. Garnish with remaining parmesan cheese and parsley. Drizzle with oil, if desired.