Tuscan Bean Topping

This Tuscan-inspired bean topping turns a plain baked potato into a full meal. Cannellini beans simmered with a classic soffritto of onion, carrots, celery, and garlic create a thick, brothy stew that’s spooned right over a split and mashed potato.

Rosemary is the herb that makes this taste distinctly Italian. Even a small amount of dried rosemary infuses the broth with that piney, almost resinous aroma that pairs so well with white beans. The mixture thickens as it simmers, concentrating the flavors into something that clings to the potato rather than running off the sides.

Fresh diced tomato and a shower of Parmesan go on at the very end, adding brightness and a salty, savory finish that brings everything together.

Kitchen Tips

• Rinse and drain the canned beans well. The starchy packing liquid can make the topping gummy
• Dice the vegetables small and uniform so they cook at the same rate and meld into the sauce
• Mash the baked potato open with a fork to create crevices that catch the bean mixture
• Use low-sodium chicken broth so you can control the salt level. Parmesan adds plenty of its own

Variations

• Use vegetable broth instead of chicken broth for a fully vegetarian version
• Stir in a handful of chopped kale or spinach during the last 2 minutes for added greens
• Swap cannellini beans for chickpeas and add a pinch of smoked paprika for a Spanish-leaning twist