Escarole with Cannellini Beans

Soak 400g dried cannellini beans in cold water for 8 hours or overnight.

Drain beans, place in pot with 61g diced carrot, 2 garlic cloves, bay leaf, and rosemary; cover with water and simmer 45 minutes until tender.

Meanwhile, finely mince 150g sweet onion and 5g garlic; cook slowly in 83g olive oil over low heat until soft and translucent, about 8 minutes.