Escarole with Cannellini Beans

Rinse 400g dried cannellini beans and soak overnight in cold water, or quick-soak 1 hour in boiling water.

Drain beans and cook in fresh water with bay leaf, rosemary, sage, and 2g garlic clove until tender, about 1–1.5 hours.

Dice 150g sweet onion, 61g carrot, and 5g garlic; cook slowly in 83g olive oil over low heat until soft and translucent.