Tuscan Stewed Beans

rainbowplantlife.com

Sherrybella

¼ cup (56 mL) extra virgin olive oil

1 medium yellow onion, chopped

2 medium or large carrots, peeled and finely chopped

2 celery ribs, diced

4 garlic cloves, finely chopped

½ tsp red pepper flakes

¼ cup (4g) flat-leaf parsley leaves and tender stems, minced

1 tablespoon minced fresh sage

4 ½ tablespoons (67g) tomato paste (in a tube, not a can)*

¾ cup (180 mL) dry white wine**

1 28-ounce (800g) can whole peeled tomatoes, crushed by hand

1 teaspoon kosher salt, plus more to taste

Freshly cracked black pepper

1 bay leaf

1 ½ cups (360 mL) vegetable broth, plus more as desired

2 (15-ounce/425g) cans cannellini beans, drained and rinsed

½ cup (8g) fresh basil, slivered***

Directions at rainbowplantlife.com

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