Tuscan Stewed Beans

Bahan-bahan (4 porsi)

• 1/4 cup (56 mL) extra virgin olive oil
• 1 medium yellow onion, (chopped)
• 2 medium or large carrots, (peeled and finely chopped)
• 2 celery ribs, (diced)
• 4 g arlic cloves, (finely chopped)
• ½ tsp red pepper flakes
• 1/4 cup (4g) flat-leaf parsley leaves and tender stems, (minced)
• 1 tablespoon minced fresh sage
• 4 1/2 tablespoons (67g) tomato paste ((in a tube, not a can)*)
• ¾ cup (180 mL) dry white wine**
• 1 28 -ounce (800g) can whole peeled tomatoes, ( crushed by hand)
• 1 teaspoon kosher salt, (plus more to taste)
• Freshly cracked black pepper
• 1 bay leaf
• 1 1/2 cups (360 mL) vegetable broth, plus more as desired
• 2 (15-ounce/425g) cans cannellini beans, drained and rinsed
• ½ cup (8g) fresh basil, (slivered***)