Ingredients

• 1 ¼ cups Cannellini Beans
• ½ cup Chopped Onion
• 1 Carrot, peeled and finely chopped
• 1 tsp dried Sage
• 1 Bay Leaf
• 1 large clove Garlic, peeled
• 1 sprig fresh Rosemary
• ½ tsp Salt
• 4 Tbsp Extra Virgin Olive Oil, divided

Instructions

1. Soak the cannellini beans overnight in cold water to cover by 2 inches.
2. Drain and rinse beans. Place in a pot with onion, carrot, sage, bay leaf, garlic clove and enough cold water to cover by 1 inch. Bring to a boil, reduce heat and simmer until tender, 1–1 ½ hours, depending on the age of the beans. Add the rosemary sprig to the pot, stir and set aside for 15 minutes.
3. Drain beans, reserving 1 cup cooking liquid. Remove bay leaf and rosemary sprig, and discard.
4. Transfer beans to a food processor and pulse, adding cooking liquid as necessary, until mostly smooth. With the machine running, pour 2 tablespoons oil into the processor and blend until smooth. Transfer dip to a serving bowl, drizzle with remaining olive oil and serve.