Ingredients

The following ingredients have 4 Servings
  • 1/3 cup olive oil & more for serving
  • ¼ cup chopped fresh sage leaves
  • 4 garlic cloves (sliced thin)
  • 1 28-ounce can diced tomatoes, drained
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon granulated sugar
  • 1 cup low-sodium chicken broth
  • 2 16 ounce – 32 ounces total cans cannellini beans, drained and rinsed
  • 2 tablespoons minced fresh parsley leaves
  • Garnish: crispy bacon (optional)

Instruction

  • Heat olive oil in a medium skillet over medium heat.
  • Add the sage and sliced garlic. Shake the pan so the garlic doesn’t stick, but don’t stir it because the garlic might clump.
  • Reduce the heat to medium-low and cook 3-4 minutes or until the garlic turns very light gold and the sage darkens a bit.
  • Add the tomatoes and salt. Simmer, stirring often, until the tomatoes are shiny and their juices have evaporated; 8-10 minutes.
  • Add the pepper, sugar and chicken broth, stirring often, and bring the broth to a boil.
  • Reduce heat to low, add the beans, simmer (stirring often) until the liquid has evaporated, 18-20 minutes.
  • Remove the beans/tomatoes from the heat and stir in the parsley. Season, if needed, with more salt & pepper.
  • Serve with extra olive oil for drizzling and a sprinkle of crispy bacon (optional).
  • Enjoy!