Canelli beans and parmasan

#food

Ingredients:

For the stew:

• 600g Organic White Beans (or two cans of white beans, drained and rinsed)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 stick celery, diced
• 1 large sprig of fresh rosemary
• 1 litre vegetable stock
• 150g Parmigiano-Reggiano, grated
• Salt and pepper, to taste
• 2 tablespoons olive oil

For the pangrattato:

• 100g stale bread, torn into small pieces
• 50g olive oil
• 2 cloves garlic, thinly sliced
• 1 handful of fresh sage leaves

Instructions:

1. Prepare the stew:

   • In a large pot, heat 2 tablespoons of olive oil over medium heat.
   • Add the chopped onion, diced carrot, and diced celery, and sauté for about 5-7 minutes until softened.
   • Add the minced garlic and fry for another minute until fragrant.
   • Stir in the white beans and the vegetable stock. Add the fresh rosemary.
   • Bring to the boil, then reduce the heat and let it simmer for about 15-20 minutes. Stir occasionally.
   • Remove the rosemary sprig, and stir in the grated Parmigiano-Reggiano. Season with salt and pepper to taste.

2. Make the pangrattato:

   • In a frying pan, heat 50g of olive oil over medium heat.
   • Add the torn pieces of stale bread and the thinly sliced garlic. Fry until the bread is golden and crisp, stirring frequently.
   • Add the fresh sage leaves and fry for an additional minute until crispy. Remove from the heat and set aside.

3. Serve:

   • Ladle the white bean stew into bowls and top with the crunchy pangrattato.
   • Garnish with a sprinkle of extra Parmigiano-Reggiano if desired.