1 1/4 cup of white beans (250 g) or 3 cups of cooked and drained white beans
3 tablespoons of olive oil
3 cloves of garlic, minced
3 tablespoons of chopped parsley
1 tablespoon of thyme
1/2 teaspoon of marjoram
1 sprig of rosemary
1 pinch of oregano
1 pinch of paprika
4 ripe tomatoes, diced, peel and seeds removed
1/3 cup of chopped fresh sage
1/4 cup of grated Parmesan cheese
1 small red onion, diced
Lemon balm leaves
Salt and black pepper to taste
1 1/4 cup of white beans (250 g) or 3 cups of cooked and drained white beans
3 tablespoons of olive oil
3 cloves of garlic, minced
3 tablespoons of chopped parsley
1 tablespoon of thyme
1/2 teaspoon of marjoram
1 sprig of rosemary
1 pinch of oregano
1 pinch of paprika
4 ripe tomatoes, diced, peel and seeds removed
1/3 cup of chopped fresh sage
1/4 cup of grated Parmesan cheese
1 small red onion, diced
Lemon balm leaves
Salt and black pepper to taste
In a large pot, place the white beans
Let it boil for 3 minutes at high heat
Remove from heat and let the bean sprouts soak in water for 1 hour, covered with water
DRAIN and rinse under running water
Cover the beans again with water and bring to a boil at high heat
Reduce heat and simmer for 50 minutes or until tender
In another pot, mix olive oil, garlic, parsley, thyme, marjoram, rosemary, oregano, and paprika
Simmer on low heat for 4 minutes
Add 1 cup of water, season, and let it simmer at low heat for 5 minutes with the lid closed
Add tomatoes and sage, and simmer for another 4 minutes with the lid closed
Add beans, season, cover the pot, and simmer on low heat for 5 minutes until they are heated through
Remove rosemary leaf, divide into four individual bowls, sprinkle with Parmesan cheese, garnish with red onion and lemon balm leaves, drizzle with olive oil
Serving hot, serves 4
368 calories per serving
Suggested accompaniment: whole wheat bread.
