Carrots & Cannellini

Be the first to review
Recipe by Scotty Moore

My little Italian wife is a huge fan of both carrots and artichoke hearts. I love Cannellini beans. Thus a recipe is born. Threw this together, and she said "You have to save this recipe!". I cook to her tastes a lot, She hasn't run me off yet.

Ingredients Nutrition


  1. Put the carrots, water, salt and pepper into a three quart sauce pan. Simmer on medium-low, stirring occasionally until the carrots begin to soften but are still a slightly firmer than al dente. Drain off about half of the liquid. Next add the bouilon, stirring gently to dissolve and reduce the heat to low. Then add the beans, artichokes, garlic, onions, sage, and Italian seasoning. Simmer slowly until heated through. Stir gently every once in a while, being careful not to break it all up. About five minutes prior to serving, mix the flour into the butter. Stir this into the vegetables gently until it combines with the liquid in the pan to form a sauce. Taste and adjust the seasonings. Buon appetito!
  2. P.S. I cooked this slowly while I was seasoning a couple of steaks and waiting for the fire to burn down, so cooking time is approximate. Also served with garlic bread. Superb!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a