🥕 Ingrédients

• Cannellini beans: you can substitute with any type of white beans such as navy beans or lima beans. Just make sure to use a white bean.
• Garlic: this recipe calls for fresh garlic. Don’t substitute for pre-chopped or dried garlic!
• Shallots: I recommend shallots for this recipe for the best taste, but you can use a sweet onion of you prefer.
• Sage: fresh sage is needed. You can also substitute with rosemary if you don’t like sage.
• Bay leaves: a couple of dried bay leaves for flavour.
• Chilli flakes: you can leave this out if you don’t like spice.
• Salt: for flavour.
• Olive oil: this adds richness to the broth.
• Vegetable stock: I recommend using a low-sodium vegetable broth so you can control how salty your brothy beans are.
• Parmesan (optional): adds a savoury richness to the broth. Leave this out for a vegan version.

👨‍🍳 Instructions

1. Cooking the dried beans in the broth will allow the beans to absorb all the flavours of the broth, and also contribute their flavour to the broth
2. Canned beans are usually packed with sodium and can tend to have a bit of a metallic taste. Truth be told, dried beans taste better.
3. Soaking dried beans helps to unlock all the nutrients in the beans