Tuscan Stewed Beans

Heat the extra virgin olive oil (0.25 cup) in a Dutch oven over medium heat. Once hot, add the onion (1 yellow), and season with a pinch or two of [salt] and [black pepper ground]. Cook until golden, stirring occasionally. Add in the carrots (2), celery (2 rib), and garlic (4 clove), with another pinch of [salt] and cook. Add the red pepper flakes (0.5 tsp), fresh parsley (0.25 cup), and fresh sage (1 tbsp) and cook until fragrant. Start 11m timer

Add the tomato paste (4.5 tbsp) and cook, stirring almost continuously, until it's a bit darker in color. Start 2m timer

Pour the dry white wine (0.75 cup) in and deglaze the pan, scraping up any browned bits. Allow wine to simmer rapidly until mostly evaporated and it no longer smells like wine, stirring often. Start 3m timer

Add canned tomatoes (1 can) along with their juices, leaf (1 bay), kosher salt (1 tsp), and several cracks of [black pepper ground]. Cook at a rapid simmer, stirring fairly often, until the tomatoes are fully broken down and most of the liquid has evaporated. Start 13m timer

Add the vegetable broth (1.5 cup) and cannellini bean (2 can). Reduce the heat to low, cover the pan, and maintain a decent simmer, stirring once in a while. If a thicker stew is desired, gently smash a small portion of the beans with the back of a wooden spoon or spatula towards the end of cooking. Start 30m timer

Taste, adding a pinch of [sugar] if needed. Remove the [bay leaf]. Finish with fresh basil (0.5 cup). Season to taste, adding [salt] and [black pepper ground] as needed.