Cannellini Bean Stew Recipes

Steps:

• Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt.
• Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil.

Steps:

• In a Dutch oven over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil. Cover, reduce heat, and simmer for 15 minutes.
• Remove and discard the bay leaf. Add he spinach, salt and pepper, and stir for 1 minute.
• Spoon the stew into bowls. Drizzle with the oil. If desired, add either some of vinegar or Parmesan.