Rustic Tuscan White Bean and Sage Stew

Ingredients

• 2 cups dried cannellini beans soaked overnight
• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 carrot carrot diced
• 2 stalks celery diced
• 1/4 cup tomato paste
• 4 cups vegetable broth
• 6 leaves sage fresh
• 1 sprig rosemary fresh
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1 Drain and rinse the soaked cannellini beans. Set aside.
2. 2 In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft and the onion is translucent, about 8-10 minutes.
3. 3 Stir in the tomato paste and cook for another 2 minutes, allowing the flavors to meld.
4. 4 Add the drained beans, vegetable broth, sage leaves, rosemary sprig, salt, and black pepper to the pot. Stir well to combine.
5. 5 Bring the stew to a gentle simmer. Cover and cook for 1.5 to 2 hours, or until the beans are tender and the stew has thickened, stirring occasionally.
6. 6 Remove the rosemary sprig before serving. Adjust seasoning with salt and pepper to taste.
7. 7 Serve the stew hot with crusty Italian bread or a side of polenta for a complete meal.