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Cannellini-Bean and Greens Stew
Ingredients
  • ¼ 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 ½ 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 ¼-inch rounds (¾ cup)
  • ½ 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
Steps
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