About 1/2 cup slivered fresh basil leaves
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled and minced or pressed
About 1 teaspoon kosher or sea salt
1 can (15 oz.) white (Cannellini) beans, drained and rinsed
8 ounces fresh mozzarella cheese, drained and cut into cubes (1/2 in.)
About 1/2 cup freshly grated parmesan cheese
- Core and dice tomatoes. In a 4- to 5-quart pan, combine tomatoes, basil, olive oil, garlic, salt, and pepper to taste. Let stand until tomatoes are very juicy, at least 15 minutes.
- Set the pan over medium-low heat and gently stir in beans. Stir occasionally until mixture is warm to touch, about 5 minutes.
- Add mozzarella and parmesan cheese. Gently stir just until the mozzarella has softened and starts to melt into strings, 2 to 3 minutes. Taste and stir in more salt if desired. Spoon stew into shallow bowls and top each serving with a sprinkling of more basil and parmesan cheese.