Cook Perfect Cannellini Beans Everytime

In addition to outstanding vegetable broth, one of the fundamental components of ribollita is white beans.  Perfect white beans, then, are critical to making this soup taste amazing.  Once your broth and beans are ready, the next step will be to start making ribollita!

            1 cup of dried cannellini beans

            1 quart veg broth

            5 whole garlic cloves

            10 fresh sage leaves

            1 Tbs Olive oil

            Salt and pepper

Clean the beans and remove any stones.  Soak them in the fridge overnight in 3 cups of water.  The next day, take the beans out of the fridge and drain off the soaking water.  Put a heavy bottomed pan on the stove over medium-high heat.  When the pan is warm add the olive oil and ½ teaspoon salt and then add the sage and garlic. Sauté until fragrant, about 30 seconds.  Add in the vegetable broth, a few grinds of fresh black pepper and the soaked beans and bring to a boil.  Boil for two minutes then reduce heat to medium.  Cover, and let simmer till done, monitoring to make sure that the cooking liquid stays just above the beans. If the broth is low, add some hot water to keep the beans covered.  When finished, add salt, if needed, and set aside to cool.