2 12 oz. cans cannellini beans
2 green onions
1/4 cup chicken stock
1/4 cup olive oil
4 oz. sun-dried tomatoes
2 oz. rosemary, diced
2 oz. thyme, diced
2 oz. sage, diced
3 oz. Italian parsley
Loaf of olive bread, French baguette, or a similar bread
Grated Parmesan cheese

Prepare onions:
– Remove stems (the green part)
– Finely dice the stems, then mix with Italian parsley and reserve
– Finely chop the white part and reserve

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Prepare beans:
– In a saute pan, add beans, olive oil, chicken stock, and chopped onions
– Allow to simmer on medium heat for 10-15 minutes, until the beans begin to break apart
– Add rosemary, thyme, and sage to pan, along with salt and pepper to taste
– Cook 2-5 minutes, then add sun-dried tomatoes to pan
– Simmer for another 2-4 minutes, stirring occasionally, until the mixture begins to thicken

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– Serve on slices of toasted olive bread or a French baguette (or something similar)
– Top with green onion/ parsley mixture and grated Parmesan cheese to taste

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(NOTE: Prep times can vary by equipment. Be sure to check that all ingredients are fully cooked.)