WHITE BEANS WITH SAGE, GARLIC AND FENNEL

White beans with sage, garlic and fennel image

Number Of Ingredients 10

6 tablespoons extra-virgin olive oil, divided
1 Large fennel bulb, trimmed and finely chopped
1 medium yellow onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons fresh sage, finely chopped
20 whole sage leaves
1/4 teaspoon red pepper flakes
14.5 ounces diced tomatoes
2 cans white beans, one rinsed and drained
4 ounces parmesan cheese, grated

Steps:

In a large Dutch oven over medium, heat 3 tablespoons of oil until shimmering. Add the fennel, onion, garlic, chopped sage, red pepper flakes and 1 teaspoon salt. Cover and cook, stirring occasionally, until the vegetables have softened, about 15 minutes.
Stir in the tomatoes and the beans. Cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, for 10 minutes. Taste and season with salt and pepper.
Meanwhile, line a plate with paper towels. In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons oil until shimmering. Add the sage leaves and cook, flipping the leaves once, until the edges begin to curl, about 1 minute. Transfer to the prepared pate; reserve the oil.
Transfer the beans to a serving bowl, then drizzle with the sage oil. Coarsely crumble the sage leaves over the beans. Top with Parmesan.