*Tuscan White Beans
Garlic Bulb, ea.
In Stock

Organic Fennel Bulb, ea.
In Stock

Rosemary Bunch, ea.
In Stock
Sage Bunch, ea.
In Stock
Tuscan White Beans

  • 2 cans cannellini beans, drained and rinsed
  • 1/4 C good olive oil
  • 4 C chopped fennel, stalks, fronds, and core removed (2 large)
  • 2 C chopped carrots (4 carrots)
  • 1 TB minced garlic (3 cloves)
  • 1 C chicken stock
  • 1 TB minced fresh sage leaves
  • 1 TB minced fresh rosemary leaves
  • 2 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 C freshly grate Parmesan cheese
  • 1 C baby kale leaves, or chopped Tuscan kale leaves

Heat olive oil in large pan or Dutch oven over medium heat.
Add the fennel and carrots and saute for 8-10 minutes, stirring occasionally, until tender.
Add the garlic and cook for 1 minute more.
Add the beans to the vegetables.
Add the chicken stock, sage, rosemary, salt, and pepper and simmer, stirring occasionally, for 12-15 minutes, until creamy.
Stir in the Parmesan and kale leaves, season to taste, and serve hot.

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