Tuscan White Beans

recipe adapted from How Easy Is That?

Ingredients

• 1 lb. dried white cannellini beans
• 1/4 c. good olive oil
• 4 c. chopped onion
• 2 c. chopped carrots
• 3 cloves garlic, minced
• 1 c. chicken broth
• 1 tbs. minced fresh sage leaves
• 1 tbs. minced fresh rosemary leaves
• 2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Directions

1. The night before, soak the beans in a large bowl with water to cover by at least 2 inches.  Cover and refrigerate overnight.
2. The next day, drain the beans, rinse them well, and place them in a large stockpot.  Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender.  Skim off any foam that accumulates.  
3. Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat.  Add the onion and carrots and saute for 8 to 10 minutes, stirring occasionally, until tender.  Add the garlic and cook for 1 more minute.  Drain the beans and add them to the vegetables.  Add the chicken stock, sage, rosemary, salt and pepper and simmer, stirring occasionally, for 12 to 15 minutes, until creamy.  Season to taste and serve hot.  Serves 6. 

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