Remove stems (the green part).
Finely dice the stems, then mix with Italian parsley and reserve.
Finely chop the white part and reserve.
In a sauté pan, add beans, Tantillo California Extra Virgin Olive Oil, chicken stock, and chopped onions
Allow to simmer on medium heat for 10-15 minutes, until the beans begin to break apart
Add rosemary, thyme, and sage to pan, along with salt and pepper to taste
Cook 2-5 minutes, then add sun-dried tomatoes to pan
Simmer for another 2-4 minutes, stirring occasionally, until the mixture begins to thicken
Serve on slices of toasted olive bread or a French baguette (or something similar)
Top with green onion/ parsley mixture and grated Parmesan cheese to taste
Ingredients
Directions
Remove stems (the green part).
Finely dice the stems, then mix with Italian parsley and reserve.
Finely chop the white part and reserve.
In a sauté pan, add beans, Tantillo California Extra Virgin Olive Oil, chicken stock, and chopped onions
Allow to simmer on medium heat for 10-15 minutes, until the beans begin to break apart
Add rosemary, thyme, and sage to pan, along with salt and pepper to taste
Cook 2-5 minutes, then add sun-dried tomatoes to pan
Simmer for another 2-4 minutes, stirring occasionally, until the mixture begins to thicken
Serve on slices of toasted olive bread or a French baguette (or something similar)
Top with green onion/ parsley mixture and grated Parmesan cheese to taste
