Best 4 Cannellini With Tomato Sage Sauce Recipes
**Explore the delightful flavors of Tuscany with our curated collection of Cannellini Bean recipes, brimming with fresh, wholesome ingredients and rustic charm. Indulge in the classic Cannellini with Tomato-Sage Sauce, a comforting dish that combines tender cannellini beans, juicy tomatoes, and aromatic sage, all simmered in a rich tomato broth. Discover the vibrant Cannellini and Sausage Soup, a hearty and flavorful Tuscan soup featuring succulent sausage, tender beans, and a medley of vegetables in a savory broth. For a lighter option, try the Cannellini Bean and Arugula Salad, a refreshing and nutritious salad that combines the nutty flavor of cannellini beans with peppery arugula, crisp vegetables, and a tangy dressing. And for a unique twist, experiment with the Cannellini Bean and Sun-Dried Tomato Bruschetta, featuring a vibrant combination of creamy cannellini beans, tangy sun-dried tomatoes, and fresh herbs, served on crispy toasted bread. Each recipe embodies the essence of Tuscan cuisine, offering a delightful balance of flavors and textures that will transport you to the heart of Italy.**
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CANNELLINI WITH TOMATOES AND SAGE
Pull together an Italian cannellini bean dish in just 15 minutes. Fresh sage and organic tomatoes are the flavor partners.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In 10-inch skillet, heat oil over medium heat. Add garlic; cook 1 to 2 minutes, stirring constantly, until light golden brown.
- Stir in tomatoes, beans and sage. Heat to boiling. Reduce heat; simmer uncovered 5 to 7 minutes or until most of the liquid has evaporated. Stir in salt and pepper.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 3 g, TransFat 0 g
CANNELLINI WITH TOMATO-SAGE SAUCE
Categories Bean Tomato Side Vegetarian Low/No Sugar Summer Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For beans:
- Place beans in large bowl; cover generously with water. Let stand at room temperature overnight.
- Drain beans; transfer to heavy large pot. Add 3 quarts water, oil, garlic, sage bunch, and peppercorns. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.)
- For sauce:
- Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes.
- Drain beans, reserving cooking liquid. Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature.
CANNELLINI WITH TOMATO-SAGE SAUCE RECIPE
Provided by á-174942
Number Of Ingredients 15
Steps:
- For beans: Place beans in large bowl; cover generously with water. Let stand at room temperature overnight. Drain beans; transfer to heavy large pot. Add 3 quarts water, oil, garlic, sage bunch, and peppercorns. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.) For sauce: Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes. Drain beans, reserving cooking liquid. Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature. This recipe yields 8 servings.
CANNELLINI BEANS WITH GARLIC AND SAGE
Provided by Lori De Mori
Categories Bean Garlic Side Vegetarian Low Cal High Fiber Fall Family Reunion Healthy Low Cholesterol Vegan Sage Potluck Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 6 cups
Number Of Ingredients 8
Steps:
- Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
- Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
- Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.
Tips:
- Choose the right beans: Cannellini beans are the best choice for this recipe, as they hold their shape well and have a creamy texture. If you can't find cannellini beans, you can substitute another type of white bean, such as great northern beans or navy beans.
- Soak the beans overnight: Soaking the beans overnight will help to soften them and reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
- Use fresh herbs: Fresh herbs, such as sage and rosemary, will add a lot of flavor to the sauce. If you don't have fresh herbs, you can use dried herbs, but be sure to use half the amount.
- Don't overcook the beans: Overcooked beans will become mushy and lose their texture. Cook the beans until they are just tender, about 1 hour.
- Serve the beans with a crusty bread: A crusty bread is the perfect accompaniment to this hearty bean dish. It can be used to soak up the delicious sauce.
Conclusion:
This cannellini with tomato sage sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beans are creamy and flavorful, and the sauce is rich and savory. Serve it with a crusty bread and a green salad for a complete meal.
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