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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 1 hr Servings: 4 white beans greens stew
Ingredients Ingredient Checklist 1/4 cup extra-virgin olive oil, plus more for serving 4 slices (each 1 inch thick) ciabatta (from a 12-ounce loaf) 3 sprigs sage, plus 1 1/2 teaspoons chopped fresh sage leaves 3 cloves garlic, peeled, 2 thinly sliced Kosher salt and red-pepper flakes 3 medium carrots, peeled and sliced into 1/4-inch rounds (3/4 cup) 1/2 cup dry white wine, such as Sauvignon Blanc 2 cans (each 15 ounces) cannellini beans, rinsed and drained 4 cups low-sodium vegetable broth 4 cups assorted baby greens, such as kale, spinach, and chard Grated Parmesan or Grana Padano, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 1 hr Servings: 4 white beans greens stew
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 1 hr Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr
Servings: 4
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Servings: 4
4
white beans greens stew
white beans greens stew
Ingredients
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for serving 4 slices (each 1 inch thick) ciabatta (from a 12-ounce loaf) 3 sprigs sage, plus 1 1/2 teaspoons chopped fresh sage leaves 3 cloves garlic, peeled, 2 thinly sliced Kosher salt and red-pepper flakes 3 medium carrots, peeled and sliced into 1/4-inch rounds (3/4 cup) 1/2 cup dry white wine, such as Sauvignon Blanc 2 cans (each 15 ounces) cannellini beans, rinsed and drained 4 cups low-sodium vegetable broth 4 cups assorted baby greens, such as kale, spinach, and chard Grated Parmesan or Grana Padano, for serving
Directions
Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt.
Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil.
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All Reviews for Cannellini-Bean and Greens Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cannellini-Bean and Greens Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
