Escarole with Cannellini Beans

Rinse 400g dried cannellini beans and soak in cold water for 8 hours or overnight.

Drain beans, place in pot with 150g sweet onion, 61g carrot, 2 garlic cloves, bay leaf, rosemary, and sage. Cover with water and simmer 1 hour until tender.

Meanwhile, heat 83g olive oil in a separate pan over low heat. Add 5g minced garlic and cook until fragrant, about 1 minute, without browning.