Carrots & Cannellini

• 2 cups carrots, sliced (about eight small carrots)
• 12 cup water
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 12 teaspoon chicken bouillon (I use Better Than Bouillon paste)
• 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
• 34 cup marinated artichoke hearts
• 1 small garlic clove, minced
• 2 -3 green onions, roughly chopped into 3/4 inch pieces, white and green parts (I used three, but next time I'll cut back to two)
• 1 teaspoon dried sage, crumbled up
• 12 teaspoon Italian herb seasoning (I used Emeril's Italian Essence)
• 2 teaspoons butter, softened
• 2 teaspoons all-purpose flour

1. Put the carrots, water, salt and pepper into a three quart sauce pan.
2. Simmer on medium-low, stirring occasionally until the carrots begin to soften but are still a slightly firmer than al dente.
3. Drain off about half of the liquid.
4. Next add the bouilon, stirring gently to dissolve and reduce the heat to low.
5. Then add the beans, artichokes, garlic, onions, sage, and Italian seasoning.
6. Simmer slowly until heated through.
7. Stir gently every once in a while, being careful not to break it all up.
8. About five minutes prior to serving, mix the flour into the butter.
9. Stir this into the vegetables gently until it combines with the liquid in the pan to form a sauce.
10. Taste and adjust the seasonings.
11. Buon appetito!
12. P.S.
13. I cooked this slowly while I was seasoning a couple of steaks and waiting for the fire to burn down, so cooking time is approximate.
14. Also served with garlic bread.
15. Superb!

carrots, water, salt, ground black pepper, chicken bouillon, cannellini beans, hearts, garlic, green onions, sage, italian herb seasoning, butter, flour

Taken from www.food.com/recipe/carrots-cannellini-448324 (may not work)