Every time I make this meal, my husband comments that it “smells like Thanksgiving”, essentially because of the liberal use of sage. This is a family favorite that I have been making for years. I wasn’t sure where I found the original recipe but when I did a Google search I found a very similar recipe at Epicurious. The meat-eaters out there may enjoy that version although my meatless version is quite hearty and delicious too. We serve ours over Trader Joe’s Brown Rice Penne. I think this would also go well over polenta.
White Beans in Tomato Sauce with Sage
Adapted from Epicurious
1 Tbsp olive oil
2 cups chopped carrot
2 cups chopped onion
1 cup chopped celery
3 cloves of garlic, minced
3/4 tsp sage
2 – 15 oz cans of cannellini beans, drained and rinsed
1 – 14 oz can diced tomatoes
1/2 cup vegetable broth or water
Cooked pasta, 3/4 – 1 pound
In a large skillet, heat the oil. Add the carrots, onions and celery and saute for about 10 minutes, until they are beginning to soften. Stir in the garlic and sage. Cook for about 30 seconds. Add the beans, tomatoes and broth. Bring to a boil, turn down heat and simmer for about 10 minutes. Add salt and pepper to taste. Serve over pasta.
Beyond Rice and Tofu 