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 simmer in fresh water with 1 bay leaf, 2 sprigs rosemary, and 10 sage leaves for 60–90 minutes until tender.

Meanwhile, finely dice 150g sweet onion, 61g carrot, and 2 garlic cloves; cook in 83g olive oil over low heat 8–10 minutes until soft and translucent.