Makes 5 ½ cups

1 ½ tbsp olive oil

½ yellow onion, diced

3 cloves garlic, minced

2 stalks celery, diced

1 med carrot, diced

4 ½ cups cooked Grainworks cannellini beans (1 ½ cups dried)

2 ½ cups vegetable stock

3 bay leaves

2 tbsp balsamic vinegar

2 tbsp maple syrup

2 tsp rubbed sage leaf

½ – 1 tsp salt

¼ tsp black pepper

 

Heat olive oil in skillet and sauté onions and garlic until soft, 2 – 3 minutes. Stir in celery and carrots and cook for 3 min. Add cooked cannellini beans, stock, bay leaves, vinegar, syrup sage, salt and pepper,. Bring to boil, reduce heat and simmer for 30 minutes uncovered or until the liquid is level with the top of the beans. Adjust the seasoning and serve in a bowl with a thick slice of crusty bread and salad, alongside your favorite risotto or over top of brown rice with a side of vegetables.  Experiment with vegetables such as tomatoes or eggplant to adjust this flexible recipe.