Broth and Wine-Braised Cannellini Beans
  • 1tsp extra-virgin olive oil
  • 1 shallotsliced
  • 1 garlic clovepeeled and crushed
  • 2 anchovy filletsfinely chopped
  • 1Tbsp white wine or vermouth
  • 14oz can white cannellini beansdrained and rinsed
  • 1cup cherry tomatoesskin pierced with fork or knife
  • 1 bay leaf
  • Pinch of saffronapproximately 8 threads
  • 2cups low sodium vegetable stock
  1. In medium saucepan, heat olive oil on medium-high. Add shallots and sauté for 3 minutes. Add garlic and anchovies and stir for 30 seconds, being careful not to burn the garlic. Add white wine or vermouth to deglaze pan. Next, add beans, tomatoes, bay leaf, and saffron, and cover with stock. Stir and let braise for 20 minutes, or until liquid is absorbed, stirring occasionally. Remove bay leaf once ready, and dish into shallow bowl for sharing.
Recipe Notes

Per serving (if serving 4): 301 calories; 20 g protein; 2 g fat (0 g sat. fat); 52 g carbohydrates (5 g sugars, 20 g fiber); 166 mg sodium