CANNELLINI BEAN WITH FLAT LEAF KALE
All ingredients come from the freezer or the refrigerator and are assembled at time of use. Freshly cooked beans are better than the canned variety so have some on hand always, all beans work well for this wonderful soup! Ladle into your nicest soup plate, find a warm cozy place to sit and sip your soup.
Provided by MARIGOLD
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 12m
Yield 2
Number Of Ingredients 8
Steps:
- In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 24.2 g, Cholesterol 20.9 mg, Fat 9.2 g, Fiber 6 g, Protein 10.8 g, SaturatedFat 3.1 g, Sodium 579.5 mg, Sugar 1.2 g
GREEK-STYLE CANNELLINI AND VEGETABLES
This can serve as a one-dish meal. I'm posting for Zaar World Tour. The recipe is from a Moosewood cookbook.
Provided by MsBindy
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the orzo according to package directions until al dente (about 8 minutes in boiling water), and drain. Stir in 1 Tbsp olive oil.
- Sauté the garlic and onions in 2 Tbsp oil in large skillet.
- Add the carrots and bell peppers to the onions and stir.
- Stir the diced zucchini into the skillet of vegetables.
- Add the mint, dill and marjoram.
- Gently stir in the beans and tomatoes.
- Simmer for several minutes, stirring occasionally.
- When the beans and vegetables are hot, add the orzo.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 443.7, Fat 11.5, SaturatedFat 1.7, Sodium 282.9, Carbohydrate 72, Fiber 10.1, Sugar 10.2, Protein 15.8
GRILLED VEGETABLES WITH CANNELLINI BEANS & VEGAN PESTO
Plate up a dish filled with colour with grilled veg, tomatoes, cannellini beans, pesto and pine nuts. Packed with textures, the dish is vegan and healthy
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Light the barbecue. For the pesto, blitz the basil, parsley, garlic, lemon zest and juice, 30g pine nuts and nutritional yeast together in a food processor. Mix in the olive oil to loosen and season to taste.
- When the coals are ashen, place the aubergine and courgette slices on the grill. Cook for 2-3 mins, then turn and cook for 2-3 mins more until the veg is softened and slightly shrunken. Add the tomatoes to the grill and cook, turning often until the skins have split and the tomatoes soften. Immediately remove from the grill along with the other veg.
- Drain the cannellini beans, reserving the liquid from the can, and tip the beans onto a serving platter. Add 2 tbsp of pesto and mix, loosening the bean mixture with some of their reserved liquid.
- Add the aubergine and courgette slices to the platter and mix gently until lightly coated in the pesto. Scatter the tomatoes on top, then drizzle with more pesto (you can loosen this with more of the reserved bean liquid, if needed). Sprinkle with the extra 1 tbsp pine nuts and serve with crusty bread.
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