Food & Cooking Recipes Lunch Recipes Cannellini-Bean and Greens Stew 5.0 (2) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 16, 2020 Rate PRINT Share Prep Time: 25 mins Total Time: 1 hr Servings: 4 Half of the beans are mashed while the rest are left whole, giving this hearty one-pot stew a wonderfully chunky texture. Toasted ciabatta flavored with sage and garlic makes the perfect accompaniment. Cook Mode (Keep screen awake) Ingredients ¼ cup extra-virgin olive oil, plus more for serving 4 slices (each 1 inch thick) ciabatta (from a 12-ounce loaf) 3 sprigs sage, plus 1 ½ teaspoons chopped fresh sage leaves 3 cloves garlic, peeled, 2 thinly sliced Kosher salt and red-pepper flakes 3 medium carrots, peeled and sliced into ¼-inch rounds (¾ cup) ½ cup dry white wine, such as Sauvignon Blanc 2 cans (each 15 ounces) cannellini beans, rinsed and drained 4 cups low-sodium vegetable broth 4 cups assorted baby greens, such as kale, spinach, and chard Grated Parmesan or Grana Padano, for serving Directions Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt. Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil. Julia Gartland Originally appeared: Martha Stewart Living, December 2017 Rate It PRINT