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Indulge in this hearty Tuscan White Beans recipe, featuring tender cannellini beans cooked with fennel, carrots, garlic, fresh herbs, and chicken stock. Finished with a generous sprinkle of Pecorino Romano cheese, this dish is flavorful, comforting, and perfect for a satisfying meal with a touch of Italian flair.
Total time555 min
Ingredients11
Serving size6
Calories325
Large Bowl
Stockpot
Cover
Refrigerator
Colander
Large Pan
Dutch Oven
Stove
Knife
Cutting Board
Measuring Spoons
Measuring Cups
Wooden Spoon
1 pound dried white cannellini beans
¼ cup good olive oil
4 cups chopped fennel, stalks, fronds, and core removed (2 large)
2 cups chopped carrots (4 carrots)
1 tablespoon minced garlic (3 cloves)
1 cup chicken stock, preferably homemade
1 tablespoon minced fresh sage leaves