Made with simple pantry-friendly ingredients like onions, garlic, tomato paste and white beans, but big on gourmet Italian flavor. It's cozy and indulgent yet wholesome, vegan, and gluten-free.
– Extra Virgin Olive Oil – Yellow onion – Carrots – Celery – Garlic cloves – Pepper flakes – Parsley leaves – Sage – Tomato paste – Dry white wine – Peeled tomatoes – Kosher salt – Black pepper – Bay leaf – Vegetable broth – Cannellini beans – Fresh Basil
Stir in the carrot, celery, and garlic and cook 3-4 minutes. Add the parsley & sage and chile flakes and cook for 1 minute. Then squeeze in the tomato paste and stir almost constantly for 2 minutes.
Pour in the white wine and scrape up any browned bits, and cook until the smell of alcohol wears off. Pour in the crushed tomatoes with their juices, bay leaf, and season with salt and pepper.
Cook at a rapid simmer, until most of the tomato liquid has evaporated, 12 to 13 minutes. Then pour in the cannellini beans and vegetable broth.