Tuscan White Beans With Sage |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A hearty, delicious vegetarian meal that gets requested frequently by my meat-eating parents! Good with chunky pasta shapes (rigatoni or the like) or just served as a stew in deep dishes with a good bread. Do not substitute dry sage for fresh - the flavor simply does not translate. The cooking time listed is the absolute minimum. The stew's flavor only improves with long slow cooking, but I often throw the meal together in under half an hour. Makes terrific leftovers hot or cold! Derived loosely from a Moosewood cookbook recipe. Ingredients:
2 tablespoons extra virgin olive oil |
1 large yellow onion, chopped |
3 garlic cloves, minced or 2 tablespoons minced garlic |
1 cup carrot, chopped |
2 tablespoons fresh sage, minced |
28 ounces petite diced tomatoes (undrained) |
2 (15 7/8 ounce) cans white beans (cannellini or great northern) |
1 1/2 tablespoons fresh lemon juice |
Directions:
1. Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
2. Add the can of tomatoes, heat through.
3. Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
4. Just before serving, stir in the lemon juice.
5. This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.
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