Italian · Lunch
Tuscan White Beans with Sage and Rosemary
Fagioli all'Olio Toscana
Tuscan cannellini beans simmered slowly with garlic, sage, and rosemary, then finished simply with the best new-season olive oil, freshly ground black pepper, and a final pinch of flaky salt for the rustic farmhouse bean plate.
$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
418Calories
14gProtein
24gFat
38gCarbs
1gSugar
8gFiber
720mgSodium
0mgChol
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Instructions
1
Prep
Smash 10 garlic cloves skin-on. Measure 480g drained cannellini beans. Tear 12 sage leaves. Break 2 rosemary sprigs into pieces. Slice and lightly toast 120g Tuscan bread. Have 300ml hot stock, 1/2 cup cooking olive oil (minus 2 tbsp), 1/4 cup finishing olive oil, fine sea salt, and black pepper ready.
2
Bloom
Heat 1/2 cup minus 2 tbsp olive oil in a wide heavy pan over medium-low heat 1 minute until shimmering. Add smashed garlic, sage, and rosemary. Cook 3 minutes until garlic skins turn golden and herbs perfume the oil, stirring gently.
3
Simmer
Add drained beans, stir to coat in herb oil. Pour in hot stock, add 1/2 tsp fine salt and 1/2 tsp pepper. Bring to bare simmer, cover loosely, reduce to very low heat. Cook 24 minutes, stirring every 6 minutes, until beans absorb flavors and liquid reduces to glossy coating clinging to beans.
4
Finish
Discard rosemary stems. Squeeze soft garlic from skins back into pan, mash gently into beans for sweet depth, discard skins. Remove from heat.
5
Plate
Spoon beans into two warm wide shallow bowls. Drizzle generously with new-season grassy olive oil. Finish each with 1/2 tsp flaky salt and 1/4 tsp coarse pepper. Serve with toasted bread and lemon wedges alongside for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (17 oz) cooked cannellini beans
- 10 garlic cloves
- 12 fresh sage leaves
- 2 fresh rosemary sprigs
- 300ml (1 1/4 cups) vegetable stock
- 150ml (2/3 cup) extra virgin olive oil
- 2.5 tsp fine sea salt
- 1.5 tsp black pepper
- 120g (4.2 oz) rustic Tuscan country bread
- 2 lemon wedges