Tuscan White Beans

PanNan's Note:

An easy recipe that can be made ahead. It travels very well, and should be served at room temperature. It's healthy, too. What more can you ask for?

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1/3 cup chopped fresh parsley
• 1 tablespoon lemon zest
• 1/3 cup fresh lemon juice
• 2 tablespoons chopped fresh sage
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 3 (15 1/2 ounce) cans cannellini beans, drained and rinsed (or any white bean)
• 2 garlic cloves, minced

Directions:

1. Combine all ingredients in a large bowl and let rest at room temperature for 30 minutes.
2. Can be refrigerated up to two days, but serve at room temperature.

Reviews

[UmmBinat]

4 1/2 stars. This is good although I didn't have fresh sage I added some dried but may use fresh another time or leave it out. The lemon flavour became a bit too strong when it was left a number of hours (from the zest). I did have to use chickpeas yet know it would be better with white beans so I did not rate it down based on that substitution. I used sweet onion, flat leaf parsley, unrefined extra virgin olive oil, sea salt, cayenne pepper to taste instead of crushed red pepper flakes, plus the rest of the ingredients. Made for ZWT7 Italy, for my team Food.Commandos

[Starrynews]

Very enjoyable! The flavors from the sage and lemon zest add a lovely dimension. Thanks for sharing! ZWT7

[Linky]

This was a great recipe! The only thing I changed was to sub fresh oregano for the sage (which was not available at the store and I have oregano growing in my sunroom.) ZWT7