🫙 From the Spice Rack
Tuscan Bean Topping
4 large idaho baking potatoes -- baked 1 tablespoon vegetable oil 1 medium onion -- diced 2 medium carrots -- diced 3 ribs celery -- diced 1 garlic clove -- minced 19 ounces cannel...
maineasy
Ingredients8 items
Ingredients
- 4large idaho baking potatoes -- baked
- 1tablespoonvegetable oil
- 1medium onion -- diced
- 2medium carrots -- diced
- 3ribs celery -- diced
- 1garlic clove -- minced
- 19ounces cannellini beans -- rinsed and drained
- 1cupchicken broth
Directions
- 1
4 large idaho baking potatoes -- baked 1 tablespoon vegetable oil 1 medium onion -- diced 2 medium carrots -- diced 3 ribs celery -- diced 1
- 2
In medium saucepan, over medium-high heat, heat oil
- 3
Add onion, carrots, celery and garlic
- 4
cook, stirring frequently, until vegetables are crisp-tender, about 6 to7 minutes
- 5
Add beans, broth, rosemary, salt and pepper
- 6
bring to boil
- 7
reduce heat
- 8
Simmer until vegetables are tender and mixture has thickened, about 5 to 6 minutes