Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.5 kg [3 lb] fresh white toscanelli (Tuscan) beans (or use cannellini beans (small round white beans)
- 500 g [1 lb] tomatoes
- 5 tbsp extra virgin olive oil
- 2 cloves garlic
- 4-5 sage leaves
- salt
- freshly ground pepper
Directions
Blanch the tomatoes for 30 seconds in water then drain, peel and seed.
Shell the beans and boil in slightly salted water for 1 hour 30 minutes.
Heat the oil in a pan, add the sage leaves, peeled garlic and a pinch of pepper and sauté for 2-3 minutes until the garlic is golden brown.
Drain the beans and add to the pan; leave for 5 minutes for the flavours to develop, then add the diced tomatoes.
Season with salt, mix, then cook, covered, for about 20 minutes or until the sauce is thick.