White Cannellini beans are loaded with nutrients your body needs. Cannellini beans are low in fat, high in fiber and provide a high quality of magnesium, iron and folate. Serve this as a main dish with hearty slices of bread or as a side dish instead of rice or potatoes.
- 1 pound dried white cannellini beans
- 2 tablespoons olive oil
- 2 cups fennel, chopped
- 2 cups fresh pumpkin, chopped
- 3 cloves garlic, minced
- 1 ½ to 2 cups vegetable stock
- 1 tablespoon fresh sage leaves, minced
- 1 tablespoon fresh rosemary leaves, minced
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons salt
- 1/2 teaspoon pepper
- ½ cup grated Romano cheese (optional)
- Put the beans in a large bowl to soak and cover with water by least 2 inches. Cover and put in refrigerator overnight.
- Drain the beans and rinse well and place in a large pot. Add water about two times as much water as beans and bring to a boil for 10 minutes. Then lower the heat and simmer uncovered for about 1 hour or until the beans are very tender.
- In a large pan, heat the oil over medium heat. Add the fennel and pumpkin and sauté until tender. You may find you need to add more oil while sautéing. Instead of adding additional oil, I add some of the vegetable stock to sauté in. Add the garlic and sauté a minute or two more.
- Drain the beans and add to the vegetable mixture. Add vegetable stock, sage, salt and pepper. Simmer stirring occasionally for 15 to 20 minutes or until creamy. Stir in the parsley and optional Romano cheese and serve!