The English Post

Cannellini with tomato sauce and mint

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. 
CANNELLINI WITH TOMATO SAUCE AND MINT

PH. VERONICA LAVENIA

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.