Vegetarian Fresh Basil Cannellini Sauce Recipe

Vegetarian Fresh Basil Cannellini Sauce Recipe

  • Makes: 8 Servings
  • Ready In: 33 mins
  • Prep Time: 15 mins
  • Cook Time: 18-20 mins

As the first herbs of the summer begin to fill up our farmer’s markets and grocery store shelves, here’s a quick way to feature basil in a quick & seriously delicious vegetarian dish.

Makes roughly 8 servings

    Nutritional Information (per serving)

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


  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)


    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!

Molly Chester

Molly is a health supportive Private Chef & Chef Instructor in Los Angeles, CA. She also stars in the culinary series Farm to Table and authors Organic Spark, a healthy food blog.

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