Vegan Tuscan Cannellini Beans Recipe
1 teaspoon olive oil
2 cloves garlic, minced
2 large zucchini, chopped
1 (15 ounce) can cannellini beans, rinsed and drained (or 1/2 cup dried, fully cooked)
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
sea salt, to taste
2 tablespoons white wine
1. Heat a large pan to medium and sauté the garlic in olive oil until it softens.
2. Add the zucchini to the pan, stir to coat in the garlic-infused oil, and allow it to cook until it becomes very soft.
3. Stir the beans into the mix, and add the rosemary, oregano and salt to cover them.
4. Pour the wine over the pan, letting it sizzle. Allow this to simmer for at least 10 minutes for the flavors to enter the beans.
Serve on its own, or over a bed of spinach or rice.
Source of recipe: To watch a free video of me making this tuscan cannellini beans recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/tuscan-white-beans