Recipe by Lizzymommy
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.
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced or 2 tablespoons minced garlic
- 1 cup carrot, 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 See How It's Made
- 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.