BROTHY TUSCAN WHITE BEANS WITH GARLIC-FRIED BREAD

Makes: 4 servings

2 (about 1 5 -ounce) cans white beans

5 cloves garlic, divided

¼ cup plus 2 tablespoons olive oil, divided, plus more for serving 6 fresh sage leaves

¼ teaspoon red pepper flakes, plus more for serving

2 cups low-sodium vegetable broth, chicken broth or water

1 (about 1 4 -ounce) can cherry or diced tomatoes

½ teaspoon kosher salt, plus more as needed

¼ teaspoon freshly ground black pepper

4 thick slices crusty sourdough bread

Flaky salt (optional)

1 tablespoon red wine vinegar Shaved Parmesan cheese, for serving

1 . Drain and rinse 2 cans white beans. Smash and peel 5 garlic cloves.

2 . Heat ¼ cup of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add 4 of the garlic cloves, 6 fresh sage leaves and ¼ teaspoon red pepper flakes. Cook, stirring occasionally, until the oil is very fragrant and the garlic is lightly browned, 2 to 3 minutes.

3. Add 2 cups low-sodium vegetable broth, chicken broth or water and 1 can cherry or diced tomatoes and their juices. Add the white beans, season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, and stir to combine. Bring to a boil over high heat.

4 . Reduce the heat to low. Simmer gently, uncovered and stirring occasionally, until the flavors meld and the liquid reduces slightly, about 3 0 minutes. Toast the bread about 1 5 minutes into the simmering time.

5 . Heat 1 tablespoon of the olive oil in a large cast iron or regular skillet over medium heat until shimmering. Add 2 slices of the sourdough bread and fry until golden brown and crisp, 2 to 3 minutes per side. Transfer each slice to individual shallow bowls. Repeat with the remaining 1 tablespoon olive oil and 2 bread slices. Rub the fried bread all over with the reserved garlic clove and sprinkle with a pinch of flaky or kosher salt.

6 . Remove the beans from the heat. Stir in 1 tablespoon red wine vinegar. Taste and season with kosher salt as needed.

7 . Ladle the brothy beans over the fried bread. Garnish with shaved Parmesan cheese, a drizzle of olive oil and, if desired, a pinch of red pepper flakes.

Notes: To use cooked dried beans, use 3 cups cooked beans with about 2 cups of their cooking liquid. Skip the broth or water. Leftover beans can be refrigerated in an airtight container up to five days.