White Bean Ragout with Toast

This is a super easy, delicious and hearty vegetarian meal for any night of the week. I saw the recipe a few months ago in Bon Appétit, and I'd like to officially add it to my repertoire. Not only is it simple and yummy, but also the recipe yields double the amount of soffritto (chopped aromatics; in this case onions, peppers, garlic and tomato paste) so that you can freeze some for later. Then you have it ready to go to quickly make this dish again (which I'm going to do tonight!), or you have a base ready for countless other sauces and soups.

Enjoy!