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 cup tomato paste
• 4 cups vegetable broth
• 6 leaves sage, fresh
• 1 sprig rosemary, fresh
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   Drain and rinse the soaked cannellini beans. Set aside.
2. 02
   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. 03
   Stir in the tomato paste and cook for another 2 minutes, allowing the flavors to meld.
4. 04
   Add the drained beans, vegetable broth, sage leaves, rosemary sprig, salt, and black pepper to the pot. Stir well to combine.
5. 05
   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. 06
   Remove the rosemary sprig before serving. Adjust seasoning with salt and pepper to taste.
7. 07
   Serve the stew hot with crusty Italian bread or a side of polenta for a complete meal.