*Tuscan White Beans
Eden Organic White Kidney Cannellini Beans, 15oz. THUMBNAIL
In Stock
$3.49
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
In Stock
$13.99
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Garlic Bulb, ea. THUMBNAIL
In Stock
$0.75
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Jovial Organic Cannellini Beans, 13oz THUMBNAIL
In Stock
$3.29
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Organic Fennel Bulb, ea. THUMBNAIL
In Stock
$3.99
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Organic Loose Carrots, 1lb. THUMBNAIL
In Stock
$2.49
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Pacific Organic Low Sodium Chicken Broth, 4pk-8oz. THUMBNAIL
In Stock
$5.49
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Rosemary Bunch, ea. THUMBNAIL
In Stock
$2.29
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Sage Bunch, ea. THUMBNAIL
In Stock
$2.99
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Selina Naturally Celtic Sea Salt, 1lb. THUMBNAIL
In Stock
$11.99
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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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