Marcella's Stewy White Beans

9 INGREDIENTS • 4 STEPS • 25MINS

Marcella's Stewy White Beans

Toasting hunks of bread, smothering them with the stewy beans, and shaving Parmigiano Reggiano over top makes a delicious meal.

Love This Recipe?

Toasting hunks of bread, smothering them with the stewy beans, and shaving Parmigiano Reggiano over top makes a delicious meal.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

25MINS

Total Time

Ingredients

Servings

4

us / metric

3 cups

Canned Cannellini White Kidney Beans

4 Tbsp

Olive Oil

3 cloves

Garlic, minced

1 bunch

Small Fresh Sage

optional

to taste

Salt

to taste

Ground Black Pepper

1 cup

Water

or Chicken Stock or Vegetable Stock

to taste

Bread, toasted

for serving

to taste

Grated Parmigiano-Reggiano

Nutrition Per Serving

VIEW ALL

Calories

238

Fat

14.1 g

Protein

8.2 g

Carbs

23.7 g

Love This Recipe?

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Author's Notes

If you make this ahead and plan on reheating, you most likely will need to thin it with water or stock.

Cooking Instructions

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step 1

Place the Olive Oil (4 Tbsp), Garlic (3 cloves), and Fresh Sage (1 bunch) in a soup pot and turn the heat to medium. Cook the garlic, stirring it until it becomes colored a very pale gold.

step 1 Place the Olive Oil (4 Tbsp), Garlic (3 cloves), and Fresh Sage (1 bunch) in a soup pot and turn the heat to medium. Cook the garlic, stirring it until it becomes colored a very pale gold.

step 2

Add the Canned Cannellini White Kidney Beans (3 cups), Salt (to taste), and Ground Black Pepper (to taste). Turn the heat to low, cover and simmer gently for 5-6 minutes.

step 2 Add the Canned Cannellini White Kidney Beans (3 cups), Salt (to taste), and Ground Black Pepper (to taste). Turn the heat to low, cover and simmer gently for 5-6 minutes.

step 3

Uncover, add the Water (1 cup) and simmer for another 6-8 minutes or until some of the beans have broken down and turned the broth creamy. Taste, and adjust Salt (to taste) and Ground Black Pepper (to taste). Turn off the heat.

step 3 Uncover, add the Water (1 cup) and simmer for another 6-8 minutes or until some of the beans have broken down and turned the broth creamy. Taste, and adjust Salt (to taste) and Ground Black Pepper (to taste). Turn off the heat.

step 4

Place Bread (to taste) into soup bowls. Ladle beans over top. Shave Parmigiano-Reggiano (to taste) over top.

step 4 Place Bread (to taste) into soup bowls. Ladle beans over top. Shave Parmigiano-Reggiano (to taste) over top.

Tags

Beans & Legumes

Budget-Friendly

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