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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