I am the person who served this at a dinner party—I tripled the recipe and used 2T total of butter to soften the onions and then garlic. Used whole peeled San Marzano tomatoes instead of tomato paste, then cooked it down for a lot longer than the recipe suggests. I used one cup of whole milk for all. 3 recipes, and not as much grated parm. I also skipped the panko topping, so no added fat there. I think it was quite healthy overall.

Anonymous wrote:

Anonymous wrote:It's very good. We eat some variation at least 1x a week.

Do you have some suggested substitutions?

841 calories;
52 grams fat;
21 grams saturated fat;
1 gram trans fat;
23 grams monounsaturated fat;
4 grams polyunsaturated fat;
72 grams carbohydrates;
13 grams dietary fiber;
8 grams sugars;
29 grams protein;
1309 milligrams sodium

A lot of that is the heavy cream. Swap for milk. You can probably use less olive oil as well. 4tbsp?

Anonymous wrote:It's very good. We eat some variation at least 1x a week.

Do you have some suggested substitutions?

841 calories;
52 grams fat;
21 grams saturated fat;
1 gram trans fat;
23 grams monounsaturated fat;
4 grams polyunsaturated fat;
72 grams carbohydrates;
13 grams dietary fiber;
8 grams sugars;
29 grams protein;
1309 milligrams sodium

We had it tonight and it was a big hit. We subbed crispy fried onions instead of panko and I think it added a great texture.

Anonymous wrote:Not appealing to me but here it is
https://cooking.nytimes.com/recipes/1025325-creamy-spicy-tomato-beans-and-greens?unlocked_article_code=1.u04.f0ky.yKLqu2Z0lefx&smid=share-url

Thank you so much to OP and the gift linker - my DH made chili for the Super Bowl and I made this for vegetarian guests and everyone raved about it!