- 400g cannellini beans
- 400g tinned tomatoes
- 10 fresh sage leaves
- 1 medium onion
- 1 medium carrot
- 1 celery stalk
- 2 garlic cloves
- 250ml vegetable stock
Remove items you already have in your ingredients list above to see the difference.
These prices are estimated using computer learning and can differ based on location. The more you use YoHugo to save new recipes the more accurate the prices get.
Begin by finely chopping the onion, carrot, and celery. Heat a tablespoon of olive oil in a large saucepan over medium heat. Add the chopped vegetables and sauté for about 8 minutes until the onion becomes translucent and the vegetables are softened.
Mince the garlic cloves and add them to the pan. Continue to cook for an additional 2 minutes until the garlic is fragrant. Be careful not to let the garlic burn.
Pour in the tinned tomatoes and the vegetable stock. Stir well to combine, breaking up any large chunks of tomato with a spoon. Bring the mixture to a gentle simmer.
Rinse and drain the cannellini beans, then add them to the saucepan along with the fresh sage leaves. Stir to distribute the beans evenly. Allow the mixture to simmer gently for 15-20 minutes, allowing the flavours to meld together.
Season the dish with salt and pepper to taste. If desired, let the dish simmer for an additional 5 minutes to thicken further. The sauce should be rich and slightly thickened.
Serve the white beans with tomato and sage hot, garnished with a few extra sage leaves if desired. Enjoy this hearty dish with crusty bread or as a side to your main course.
