The English Post

Cannellini with tomato sauce and mint

Written by Veronica Lavenia

Cannellini with tomato sauce and mint are a special, light dish.

A simple and tasty recipe. In summer, cannellini become my favorite pulses. Light but so rich in nourishment, they are perfect to enjoy in salads, with rice or other cereals as main dish. With fresh tomatoes and some mint (or basil) leaves, they are ideal for a fresh, full-time summer lunch.

Cannellini with tomato sauce and mint: Ingredients

Serves 6

250 g (9 oz) dry cannellini beans

1 clove garlic

4 tbsp extra virgin olive oil

300 g (11 oz) tomato sauce

12 mint leaves

2 tbsp apple cider vinegar

Pinch of sea salt

White pepper, to taste

Cannellini with tomato sauce and mint: Method

  1. Place the beans in soak for one night in cold water. Drain, pour into a pot with water and bake until tender (about an hour and thirty). Drain and cool down.
  2. Peel garlic and finely chop. Soak the garlic in a saucepan with 3 tablespoons of oil. Add the beans, tomato sauce and cook over low heat for 15 minutes, stirring occasionally.
  3. Season with salt, pepper and 2 tablespoons vinegar. Turn off the fire and make it cool.
  4. Place the lukewarm beans in individual glasses or bowls. Add another spoon of oil and garnish with mint leaves. 


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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, food consultant and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.