Low Sodium Italian White Beans with Sage

Total time30 min

Prep time10 min

Cook time20 min

Low Sodium Italian White Beans with Sage

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Ingredients

4 servings

3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
4 cloves garlic, thinly sliced
12 fresh sage leaves
¼ tsp red pepper flakes
2 cans (15 oz each) cannellini beans, drained and rinsed
Chef's tip
Choose canned cannellini beans; drain and rinse if the recipe calls for it.
½ cup low-sodium chicken broth
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat 2 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the sage leaves in a single layer and fry, turning once, until crisp and lightly golden at the edges, about 1–2 minutes per side. Transfer the sage to a plate and set aside, leaving the oil in the pan.
2
Reduce the heat to medium-low. Add the garlic to the sage-infused oil and cook, stirring frequently, until softened and just golden at the edges, about 2–3 minutes. Watch closely — garlic can brown quickly. Add the red pepper flakes and stir for 30 seconds, until fragrant.

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