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2 tsp extra virgin olive oil
3/4 cups chopped onion
3/4 cups peeled and chopped carrot
3/4 cups chopped celery
1 tsp minced fresh garlic
2 cups cooked cannellini beans
1/2 tsp each chopped, fresh sage, rosemary, oregano
2 tsp grated lemon peel
1 cup chicken stock
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 Tbsp Parmesan cheese
In a large sauté pan, sauté celery, carrots, onions in oil for 2 minutes. Add garlic and sauté for 1 minute.
Lightly stir in beans, herbs, lemon peel, chicken stock, salt and pepper. Let simmer until liquid is reduced by ½.
Finish by stirring in Parmesan.
|Servings||6 (1/2 cup ea.)|