Ingredients:
2 tablespoons extra virgin olive oil
1 large yellow onions, chopped
3 garlic cloves, minced or 2 tablespoons minced garlic
1 cup carrots, chopped
2 tablespoons fresh sage, minced
28 ounces petite diced tomatoes ( undrained)
2 (15 7/8 ounce) cans white beans ( cannellini or great northern)
1 1/2 tablespoons fresh lemon juice
Directions:
Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
Add the can of tomatoes, heat through.
Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
Just before serving, stir in the lemon juice.
This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.
Servings: 8
Time preparation: 10 min.
Time total: 30 min.