Ingredients
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2 tablespoons extra virgin olive oil
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1 large yellow onion, chopped
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3 garlic cloves, minced or 2 tablespoons minced garlic
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2 tablespoons fresh sage, minced
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28 ounces petite diced tomatoes (undrained)
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2 (15 7/8 ounce) cans white beans (cannellini or great northern)
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1 1/2 tablespoons fresh lemon juice
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1 cup carrot, chopped
Instructions
- 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.