Vegetarian Fresh Basil Cannellini Sauce Recipe

• Cuisine: American
• Course: Dressings and Sauces
• Skill Level: Moderate

Nutritional Information (per serving)

• Calories: 243
• Fat: 2g
• Protein: 14g
• Sodium: 687mg
• Carbohydrates: 47g
• Fiber: 19g
• Sugar: 13g

Ingredients:

1. 1 T coconut oil (Substitution = 1 T extra virgin olive oil)
   1 medium yellow onion, diced
   1/2 medium bulb fennel, diced
   1 T minced garlic (approx 3 large cloves)
   1 t ground fennel seeds
   1 1/2 cups cooked cannellini beans (Substitution = 1 can organic beans, rinsed & drained)
   4 cups shredded green cabbage (approx 1/2 medium head)
   2 1/2 cups vegetable broth
   1 t sea salt
   1/2 t fresh ground black pepper
   1 pint cherry tomatoes, halved
   2 T white wine vinegar
   1/2 cup basil leaves, roughly chopped or torn
   1 T chopped fresh parsley
   1/4 cup shredded parmesan, for garnish (optional)
   
   

Directions:

1. 1. In a large saute pan over medium heat, melt coconut oil, add onions and fennel and saute until onions begin to soften, 3-4 minutes.
   2. While onions are sauteing, separate 1/2 cup of the cannellini beans into a small bowl, crush with a fork into a puree and set aside.
   3. Add garlic and ground fennel to your cooking onions, saute until fragrant.
   4. Now add whole & mashed cannellini beans, cabbage, vegetable stock, sea salt & pepper. Bring to a boil, reduce to a simmer and simmer for 10 minutes, uncovered, until cabbage softens.
   5. Add cherry tomatoes and vinegar, simmer for another 2-3 minutes or until the tomatoes begin to soften.
   6. Taste to see if you need more sea salt or pepper.
   7. Turn off heat, fold in basil & parsley.
   8. Serve over cooked spaghetti squash or whole grain pasta noodles.
   9. Garnish with parmesan and enjoy!