3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup white wine
2 tablespoons water
1 (14.5oz) can diced tomatoes in juice
1- 1/2 teaspoons ground sage
1/2 teaspoon dried thyme
1 bay leaf
1 (16oz) can cannellini beans
optional sea salt & fresh ground pepper
Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute' until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.
Pour in the beans, and simmer for another 20 minutes, until the stew is thickened and flavors have blended. Remove the bay leaf, add salt and pepper to taste.
We tried this last weekend. Mom sent this recipe, and I was skeptical. I'm not a big stew or soup guy. Usually I feel bloated and not satisfied after eating them. This recipe is a different case all together. It is very satisfying. This is a GREAT fall or winter recipe. Put it together before kick off on Sunday. It yields 4-6 servings and reheats like a champ. GET TO IT!! Trainer Todd