Tuscan Beans

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
125
protein 
8 g
sodium 
225 mg
carbohydrates 
20 g
fat 
2 g
fiber  
5 g
cholesterol 
3 mg
Servings 
6 (1/2 cup ea.)
Ingredients 

2 tsp extra virgin olive oil
¾ cups chopped onion
¾ cups peeled and chopped carrot
¾ cups chopped celery
1 tsp minced fresh garlic
2 cups cooked cannellini beans
½ tsp each chopped, fresh sage, rosemary, oregano
2 tsp grated lemon peel
1 cup chicken stock
¾ tsp sea salt
¼ tsp freshly ground black pepper
2 Tbsp Parmesan cheese

Instructions 
  1. In a large sauté pan, sauté celery, carrots, onions in oil for 2 minutes. Add garlic and sauté for 1 minute.
  2. Lightly stir in beans, herbs, lemon peel, chicken stock, salt and pepper. Let simmer until liquid is reduced by ½.
  3. Finish by stirring in Parmesan.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.