Carrots & Cannellini

Name: Carrots & Cannellini
Ingredients: 2 cups carrots, sliced (about eight small carrots); 12 cup water; 12 teaspoon salt; 12 teaspoon fresh ground black pepper; 12 teaspoon chicken bouillon (I use Better Than Bouillon paste); 1 (15 1/2 ounce) can cannellini beans, drained and rinsed; 34 cup marinated artichoke hearts; 1 small garlic clove, minced; 2 -3 green onions, roughly chopped into 3/4 inch pieces, white and green parts (I used three, but next time I'll cut back to two); 1 teaspoon dried sage, crumbled up; 12 teaspoon Italian herb seasoning (I used Emeril's Italian Essence); 2 teaspoons butter, softened; 2 teaspoons all-purpose flour

13 ingredients

15 steps

Ingredients

2 cups carrots, sliced (about eight small carrots)
12 cup water
12 teaspoon salt
12 teaspoon fresh ground black pepper
12 teaspoon chicken bouillon (I use Better Than Bouillon paste)
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
34 cup marinated artichoke hearts
1 small garlic clove, minced
2 -3 green onions, roughly chopped into 3/4 inch pieces, white and green parts (I used three, but next time I'll cut back to two)
1 teaspoon dried sage, crumbled up
12 teaspoon Italian herb seasoning (I used Emeril's Italian Essence)
2 teaspoons butter, softened
2 teaspoons all-purpose flour

Directions

1

Put the carrots, water, salt and pepper into a three quart sauce pan.
2

Simmer on medium-low, stirring occasionally until the carrots begin to soften but are still a slightly firmer than al dente.
3

Drain off about half of the liquid.
4

Next add the bouilon, stirring gently to dissolve and reduce the heat to low.
5

Then add the beans, artichokes, garlic, onions, sage, and Italian seasoning.
6

Simmer slowly until heated through.
7

Stir gently every once in a while, being careful not to break it all up.
8

About five minutes prior to serving, mix the flour into the butter.
9

Stir this into the vegetables gently until it combines with the liquid in the pan to form a sauce.
10

Taste and adjust the seasonings.
11

Buon appetito!
12

P.S.
13

I cooked this slowly while I was seasoning a couple of steaks and waiting for the fire to burn down, so cooking time is approximate.
14

Also served with garlic bread.
15

Superb!