• Difficulty: Easy
  • Prep time:  10 mins 
  • Serving: 4/6 people


1 kg cooked cannellini beans, drained and rinsed

½ cup chopped onion

½ cup chopped celery

½ cup chopped carrot

⅓ cup fresh lemon juice

⅓ cup chopped fresh parsley

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh sage

1 tablespoon lemon zest

2 cloves garlic, minced

½ teaspoon salt

¼ teaspoon red pepper flakes

3 tablespoons Toscano IGP olearia del chianti


Mix cannellini beans, onion, celery, carrot, lemon juice, parsley, olive oil, sage, lemon zest, garlic, salt, and red pepper flakes together in a large bowl; marinate at room temperature for 30 minutes. Drizzle Toscano Igp olearia del chianti!