Tuscan White Beans with Sage
Indulge in the rustic charm of Tuscan White Beans with Sage, a comforting dish that celebrates the simplicity of Italian cooking. Tender cannellini beans are simmered to perfection with aromatic garlic, sweet onions, and fragrant sage, then enriched with a splash of vegetable broth for a velvety texture. Seasoned with a hint of black pepper and optional red pepper flakes for a subtle kick, this hearty, plant-based recipe is ideal as either a side dish or a satisfying main when paired with warm, crusty bread. Ready in just under two hours, this wholesome dish is perfect for cozy dinners or meal prep throughout the week. With a garnish of fresh parsley and a drizzle of olive oil, this classic Italian recipe transforms pantry staples into a meal full of flavor and tradition.
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Recipe Information
Ingredients
- 1 cup dried cannellini beans
- 6 cups water
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 6 leaves fresh sage leaves
- 2 cups vegetable broth
- 0.75 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 0.25 teaspoons red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse 1 cup of dried cannellini beans under cold water, then place them in a large bowl. Cover with water and soak overnight (at least 8 hours). Drain and rinse the beans before cooking.
In a large pot, combine the soaked beans and 6 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer until the beans are tender, about 60–75 minutes. Skim off any foam that forms during cooking.
Drain the cooked beans and set them aside. Reserve 1 cup of the cooking liquid.
In the same pot, heat 3 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add 3 minced garlic cloves and cook for an additional minute, stirring frequently, until fragrant.
Stir in 6 fresh sage leaves and cook for 30 seconds to release their aroma.
Pour in 2 cups of vegetable broth and the reserved 1 cup of bean cooking liquid. Add the cooked beans back to the pot and stir to combine.
Season the mixture with 0.75 teaspoons of salt, 0.25 teaspoons of black pepper, and 0.25 teaspoons of red pepper flakes (if using). Simmer uncovered for 10–15 minutes, allowing the flavors to meld and the broth to slightly thicken.
Taste and adjust the seasoning as needed. Remove the pot from the heat and discard the sage leaves.
Serve the beans warm, topped with chopped fresh parsley for garnish. Drizzle with additional olive oil if desired, and enjoy as a side dish, or with crusty bread for a hearty meal.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3367 mg | 146% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 12.3 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2080 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
