A hearty, delicious vegetarian meal that gets requested frequently by my meat-eating parents! Good with chunky pasta shapes (rigatoni or the like) or just served as a stew in deep dishes with a good bread. Do not substitute dry sage for fresh - the flavor simply does not translate. The cooking time listed is the absolute minimum. The stew's flavor only improves with long slow cooking, but I often throw the meal together in under half an hour. Makes terrific leftovers hot or cold! Derived loosely from a Moosewood cookbook recipe.

Ingredients

8 serv.

extra virgin olive oil↗2 tablespoons
large yellow onion, chopped↗1
garlic cloves, minced or 2 tablespoons minced garlic↗3
cup carrot, chopped↗1 cup
tablespoons fresh sage, minced↗2 tablespoons
ounces petite diced tomatoes (undrained)↗28 ounces
(15 7/8 ounce) cans white beans (cannellini or great northern)↗2
tablespoons fresh lemon juice↗1 1⁄2 tablespoons

Step-by-step instructions

1
Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
2
Add the can of tomatoes, heat through.
3
Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
4
Just before serving, stir in the lemon juice.
5
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.

Source: food.com

Original recipe ↗

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