The white beans (cannellini), along with garlic and rosemary or sage, are common additions to many soups and stews in beautiful Tuscany.

Serve this dish as a side, along with simple salad of mixed greens and a light vinaigrette dressing for a fully Tuscan experience.

Serves 6 people

Ingredients

2 cups dried cannellini or other white beans, picked over and rinsed, soaked overnight, and drained
6 cups water
1 teaspoon salt
1 bay leaf
2 tablespoons olive oil
1 yellow onion, coarsely chopped
3 carrots, peeled and coarsely chopped
5 cloves garlic, chopped
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary, plus 6 sprigs
1 1/2 cups vegetable stock or broth

Directions

In a soup pot over high heat, combine the white beans, water, ½ tsp of salt and bay leaf. Bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 75 minutes. Drain the beans, but keep ½ cup of the liquid to use later. Discard bay leaf. Place the cooked beans into a large bowl and save the cooking pot to use for carrot mixture.

In a small bowl, combine the reserved cooking liquid and ½ cup of the cooked beans. Mash with a fork to form a paste. Stir the bean paste into the cooked beans.

Return the cooking pot to the stove top and add the olive oil. Heat over medium-high heat. Stir in the onion and carrots and saute until the carrots are tender-crisp, 6 to 7 minutes. Stir in the garlic and cook until softened, about 1 minute. Stir in 1/2 teaspoon salt, the pepper, chopped rosemary, bean mixture and stock. Bring to a boil, then reduce the heat to low and simmer until the stew is heated through, about 5 minutes.

Ladle the stew into warmed bowls. Garnish each bowl with a fresh rosemary sprig and serve immediately.

Nutritional analysis per serving

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