Tuscan White Beans with Sage
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 184.1
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 61.9 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 7.4 g
- Protein: 10.3 g
View full nutritional breakdown of Tuscan White Beans with Sage calories by ingredient
Introduction
Can easily be made with low fat sausage too. I have to make a double batch of this since my husband and 4 boys love it! Cooks a long time but little hands on time. From Martha Rose Shulman's cookbook. Can easily be made with low fat sausage too. I have to make a double batch of this since my husband and 4 boys love it! Cooks a long time but little hands on time. From Martha Rose Shulman's cookbook.Number of Servings: 12
Ingredients
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1 pound dried cannelini or Great Northern Beans, washed and soaked for at least 6 hours (6 cups cooked)
1 large Onion, chopped
1 whole clove
6 cloves Garlic, minced
2 TB fresh sage chopped and divided
1 bay leaf
1 TB olive oil
1 Carrot, chopped
1 stalk Celery, diced
1 - 16 oz can diced Tomatoes with juice
2 TB fresh flat leaf parsley chopped
8 oz Italian Turkey sausage (see my other recipe, optional or veggie sausage)
fresh black pepper
Directions
Put 2 quarts of water in large pot with cleaned, soaked beans. Bring slowly to a boil. Cut onion in half and stick one half with the clove. Chop the other half and set aside. When the water reaches a boil, skim off any foam. Add the half onion with clove, 2 garlic cloves, half the sage and the bay leaf. Turn low and simmer for 1 hour 30 min until beans are tender but intact. Drain beans over a bowl and measure out 2 1/2 cups of the broth.
While beans are cooking, crumble and cook sausage (optional) until lightly browned. Drain fat and add olive oil to the pan with carrots, onion, celery and parsley. Cook about 5 minutes and add remaining garlic. Stir for about 1 min and add sausage, tomatoes, and remaining sage. Stir and simmer for about 10 min until tomatoes have cooked down.
Add vegetables to beans with the broth and bring to a simmer for 30 minutes.
You can serve with grated parmessan.
Makes 12 -1 cup servings
210 calories if you add the turkey sausage.
You can easily bump up the veggies in this too!
While beans are cooking, crumble and cook sausage (optional) until lightly browned. Drain fat and add olive oil to the pan with carrots, onion, celery and parsley. Cook about 5 minutes and add remaining garlic. Stir for about 1 min and add sausage, tomatoes, and remaining sage. Stir and simmer for about 10 min until tomatoes have cooked down.
Add vegetables to beans with the broth and bring to a simmer for 30 minutes.
You can serve with grated parmessan.
Makes 12 -1 cup servings
210 calories if you add the turkey sausage.
You can easily bump up the veggies in this too!
Member Ratings For This Recipe
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