Best 8 Cannellini With Tomatoes And Sage Recipes

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Cannellini beans, also known as white kidney beans, are a versatile and nutritious legume that can be used in a variety of dishes. One classic Italian recipe that showcases the delicious flavor of cannellini beans is "Cannellini with Tomatoes and Sage." This hearty and flavorful dish is a great option for a quick and easy weeknight meal or as a side dish for a larger gathering. With just a few simple ingredients and steps, you can create a delicious and satisfying dish that is sure to impress your family and friends.

Let's cook with our recipes!

CANNELLINI WITH TOMATOES AND SAGE



Cannellini with Tomatoes and Sage image

Pull together an Italian cannellini bean dish in just 15 minutes. Fresh sage and organic tomatoes are the flavor partners.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 7

1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (15 or 19 oz) Progresso™ cannellini beans, drained, rinsed
1 tablespoon finely chopped fresh sage leaves
1/4 teaspoon coarse (kosher or sea) salt
1/8 teaspoon pepper

Steps:

  • In 10-inch skillet, heat oil over medium heat. Add garlic; cook 1 to 2 minutes, stirring constantly, until light golden brown.
  • Stir in tomatoes, beans and sage. Heat to boiling. Reduce heat; simmer uncovered 5 to 7 minutes or until most of the liquid has evaporated. Stir in salt and pepper.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 3 g, TransFat 0 g

CANNELLINI BEANS WITH GARLIC AND SAGE



Cannellini Beans with Garlic and Sage image

Provided by Lori De Mori

Categories     Bean     Garlic     Side     Vegetarian     Low Cal     High Fiber     Fall     Family Reunion     Healthy     Low Cholesterol     Vegan     Sage     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 6 cups

Number Of Ingredients 8

1 pound dried cannellini (white kidney beans)
8 cups room-temperature water
2 tablespoons olive oil
1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves
1 large fresh sage sprig
1/4 teaspoon whole black peppercorns
1 teaspoon coarse kosher salt
Extra-virgin olive oil (for drizzling)

Steps:

  • Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
  • Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
  • Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.

CANNELLINI BEANS WITH HERBS AND PROSCIUTTO



Cannellini Beans with Herbs and Prosciutto image

Provided by Giada De Laurentiis

Categories     appetizer

Time 18m

Yield 4 to 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 (14 1/2-ounce) can diced tomatoes with juices
2 (15-ounce) cans cannellini beans, rinsed, drained
2 ounces prosciutto, coarsely chopped
Salt and freshly ground black pepper
3 cups arugula or mixed baby greens

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.
  • Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.

Nutrition Facts : Calories 297, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 716 milligrams, Carbohydrate 32 grams, Fiber 9 grams, Protein 14 grams, Sugar 4 grams

CANNELLINI WITH TOMATO-SAGE SAUCE



Cannellini with Tomato-Sage Sauce image

Categories     Bean     Tomato     Side     Vegetarian     Low/No Sugar     Summer     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Beans
3 cups (about 21 ounces) dried cannellini (white kidney beans)
3 quarts cold water
5 tablespoons olive oil
4 whole garlic cloves, peeled
1 large bunch fresh sage leaves
16 whole black peppercorns
1 tablespoon salt
Sauce
1/4 cup extra-virgin olive oil
12 large fresh sage leaves
8 whole garlic cloves, peeled
2 pounds plum tomatoes, seeded, coarsely chopped

Steps:

  • For beans:
  • Place beans in large bowl; cover generously with water. Let stand at room temperature overnight.
  • Drain beans; transfer to heavy large pot. Add 3 quarts water, oil, garlic, sage bunch, and peppercorns. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.)
  • For sauce:
  • Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes.
  • Drain beans, reserving cooking liquid. Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature.

PASTA WITH TOMATOES AND BEANS



Pasta With Tomatoes and Beans image

This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, sauces and gravies, main course

Time 30m

Yield Serves four

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
Pinch of sugar
Salt
freshly ground pepper
1 15-ounce can cannellini beans, drained and rinsed
4 sage leaves or basil leaves, cut in slivers optional
3/4 pound pasta, any shape
1/4 cup freshly grated Parmesan (optional)

Steps:

  • Bring a large pot of water to a boil.
  • Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
  • When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 6 grams

CANNELLINI BEANS WITH ROSEMARY



Cannellini Beans With Rosemary image

Make and share this Cannellini Beans With Rosemary recipe from Food.com.

Provided by Brenda.

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1/2 cup green bell pepper, chopped
1/4 cup onion, chopped
1 garlic clove, minced
1 (19 ounce) can cannellini beans, rinsed and drained
1/4 cup reduced-sodium vegetable broth
1/2 cup tomatoes, chopped
1 teaspoon orange juice
1 teaspoon orange peel, grated
1 teaspoon fresh rosemary, chopped
1/8 teaspoon black pepper, ground

Steps:

  • In a large non-stick skillet over medium heat, warm the oil. Add the green peppers, onion, and garlic, and saute for 4 minutes or until the peppers are soft.
  • Add the beans, broth, tomatoes, orange juice, orange peel, and rosemary.
  • Reduce heat to low, cover and cook for 10 minutes. Uncover, sprinkle with black pepper, and cook stirring occasionally for about 4 minutes.

Nutrition Facts : Calories 221.4, Fat 2.8, SaturatedFat 0.5, Sodium 10.4, Carbohydrate 37, Fiber 9.4, Sugar 2, Protein 13.7

CANNELLINI BEANS, SPINACH, TOMATOES AND PASTA



Cannellini Beans, Spinach, Tomatoes and Pasta image

This is an easy-to-make, healthful and inexpensive meal for those cold, dark winter weeknights. It tastes much fancier than it is. You can do most of the prep and sauce cooking while you boil the water for the pasta. Nice weeknight multitasking.

Provided by CookTilDone

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 (10 ounce) package frozen chopped spinach, thawed with as much water squeezed out as possible (try putting it in a bowl or strainer and using a slotted spoon to push the water out)
3 (15 ounce) cans diced tomatoes
2 (15 ounce) cans cannellini beans
1/2 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried basil
12 ounces whole wheat pasta, cooked. Penne works well

Steps:

  • Heat oil in 3-quart pan, add onions and cook over meduim heat till limp, but not browned.
  • Add garlic and stir until you can smell it, maybe a minute or two. It's key to prevent it from browning.
  • Add drained spinach and combine well with onion and garlic.
  • Stir in tomatoes.
  • Stir in one can beans with their liquid.
  • Liquify the rest of the beans with their liquid in a food processor, or mash with a potato masher in a bowl. Stir them into the rest of the dish.
  • Simmer for 5 minutes to thicken, making sure it doesn't stick.
  • Add chicken broth a little at a time until you get the thickness you like. It should be thick, but thin enough to coat pasta.
  • Stir in oregano and basil and season to taste with salt and pepper. Add more olive oil if desired.
  • Serve over hot pasta with grated Parmesan cheese. You can add a little heat with some red pepper flakes.

Nutrition Facts : Calories 809.4, Fat 13.3, SaturatedFat 2.2, Sodium 861.3, Carbohydrate 144.8, Fiber 20.6, Sugar 14.6, Protein 39.6

CANNELLINI BEANS WITH PANCETTA, FRIED SAGE, AND GRILLED SAUSAGES



Cannellini Beans with Pancetta, Fried Sage, and Grilled Sausages image

Pancetta (Italian bacon) combines with aromatic fried sage to impart rich flavor to cannellini beans in this dish that's completed with a side of grilled sausages.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

2 cups dried cannellini beans (12 ounces)
1 3/4 teaspoons coarse salt, plus more for seasoning
Vegetable oil, for frying
1/3 cup packed sage leaves
6 thin slices pancetta or bacon
12 sausage links, such as chicken, turkey, or pork, halved lengthwise
3 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red-pepper flakes, or to taste
2 teaspoons truffle oil (optional)
Freshly ground pepper

Steps:

  • Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover; let soak overnight at room temperature.
  • Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches; bring to a boil. Reduce heat, and simmer, adding more water if necessary to keep beans covered, until beans are tender (add 1 teaspoon salt after 45 minutes), about 1 hour. Drain beans; set aside.
  • Heat 1 inch vegetable oil in a 4-quart heavy-bottom saucepan until it registers 365 degrees on a deep-fry thermometer. Working in small batches, fry sage leaves, turning them occasionally, until crisp, about 10 seconds. Transfer with a slotted spoon to paper towels to drain. Immediately season with salt. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Coarsely crumble two-thirds of the sage leaves; set aside. Set aside whole leaves.
  • Cook pancetta in a 12-inch nonstick skillet over medium-high heat, turning once, until crisp, 1 to 2 minutes per side. Transfer with tongs to paper towels to drain. Reserve fat in skillet with heat off. Coarsely crumble pancetta; set aside.
  • Preheat grill to medium. (Alternatively, heat a grill pan over medium heat until hot.) Grill sausages, turning occasionally, until cooked through, 3 to 6 minutes (cooking time will depend on size of links and whether sausages are precooked). Transfer to a serving platter; cover to keep warm.
  • Add 1 tablespoon olive oil to reserved fat in skillet, and heat over medium heat until hot but not smoking. Add reserved beans and the red-pepper flakes; cook, stirring, until warm, about 2 minutes.
  • Put beans in a large serving bowl, and add reserved crumbled pancetta and crumbled sage leaves, along with the truffle oil, if desired, and remaining 3/4 teaspoon salt. Season with pepper.
  • Just before serving, drizzle beans with remaining 2 tablespoons olive oil, and garnish with reserved whole sage leaves. Serve with sausages.

Tips:

  • To save time, use canned cannellini beans instead of dried beans. Be sure to rinse and drain the beans before using.
  • If you don't have fresh sage, you can use 1/2 teaspoon of dried sage.
  • Add a pinch of red pepper flakes for a little spice.
  • Serve with crusty bread or rice.

Conclusion:

This simple yet flavorful dish is perfect for a weeknight meal. It's packed with protein and fiber, and it's also a good source of vitamins and minerals. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this cannellini with tomatoes and sage recipe a try.

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