How To make White Beans with Sage
Ingredients
1/4
cup
oil, olive
3
each
garlic, cloves, minced
1
each
beans, white, can (2 cups)
1
tablespoon
sage, leaves, fresh OR 1 ts dried
1
cup
chicken broth
1 1/2
teaspoon
pepper, freshly ground
12
oz
noodles, small shell
1/2
cup
parmesan, or asagio cheese
1
salt
Directions:
Heat olive oil in a wide skillet and add garlic. Cook briefly. Add white beans and heat through. Add sage, broth and pepper. Lower heat and simmer.
Bring a large pot of water to a boil. Add noodles. Cook until al dente; they should be cooked through but just barely. Drain pasta well. Place in a large serving bowl and toss with beans and about half the cheese, salting to taste. Top with remaining chesse. Garnish with fresh sage, if you have it. Serve with baked carrots and italian-style bread (or bread of choice).
In the summertime, you could add a cut-up garden tomato, or several quartered cherry tomatoes.
To bake carrots: Peel and trim 4 or 5 large carrots. Cut them on the diagonal about 1/2 inch thick. Toss with 1 tablespoon olive or vegetable oil. Spread in a 9x13 inch baking pan (or on a shallow baking sheet). Season liberally with salt and pepper and bake at 400 degrees for 30 minutes, or until browning and tender. These are also good if you throw in a few chunks of red bell pepper.
White bean vegetable soup: Add a diced carrot, onion and rib of celery to the olive oil when you add the garlic. Cook until soft, then proceed with recipe. Add a can of water when you add the broth. Cook 8 ounces of noodles separately as instructed in the recipe, then add to soup, adding more water or broth if you think the mixture is too thick. Serve in bowls with cheese on top.
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0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
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8:03 How to serve the soup
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INGREDIENTS:
1/3 cup olive oil & more for serving
¼ cup chopped fresh sage leaves
4 garlic cloves sliced thin
1 28-ounce can diced tomatoes, drained
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 teaspoon granulated sugar
1 cup low-sodium chicken broth
2 16 ounce – 32 ounces total cans cannellini beans, drained and rinsed
2 tablespoons minced fresh parsley leaves
Garnish: crispy bacon optional
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