Quick White Bean Broccoli And Tomato Chowder Recipes

Steps:

• Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
• Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
• Preheat an oven to 375 degrees F (190 degrees C).
• Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
• Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
• Bake in preheated oven until the cheese begins to brown, about 20 minutes.

Steps:

• Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
• Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
• Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
• Add cheese and stir until cheese has melted and sauce is thick.
• Add to vegetables and bring to a boil.
• Add parsley and serve piping hot.

Steps:

• Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
• Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
• Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
• Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
• Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
• Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
• Serve with feta and parsley, and with eggs, if you like.

Steps:

• Combine the the onions, garlic and 1/2 cup of the stock in a large saucepan.
• Cover, bring to a simmer and cook for 8 minutes.
• Add the tomatoes and their juice. Break up the tomatoes with a potato masher.
• Add the broccoli and remaining stock and bring to a boil. Reduce heat to medium low and simmer for 6 minutes.
• Add the beans, basil, hot pepper sauce, salt and pepper to taste. Note: I sometimes substitute the hot pepper sauce for one or two chipotles in adobo sauce.
• Simmer for an additional 4 minutes or until the broccoli is at the firmness you prefer.
• I like to serve with some grated Parmesan cheese.
• Enjoy!

Steps:

• Preheat broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and the red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5 to 7 minutes.
• Transfer tomatoes to a 9-inch square baking dish. Broil bread until golden, about 1 minute per side. Halve 1 garlic clove, and rub bread with a cut side. Thinly slice all garlic.
• Rinse broccoli rabe, leaving slightly wet. Toss with 2 teaspoons oil, 1/4 teaspoon salt, the garlic, and lemon juice. Broil until leaves begin to brown, about 1 minute. Turn with tongs. Broil, turning once, until just tender, about 2 minutes.
• Stir beans and oregano into tomatoes. Dot with ricotta. Drizzle with remaining 2 teaspoons oil. Broil until bubbling, 3 to 5 minutes. Serve over toast and with broccoli rabe on the side.

Steps:

• Preheat oven to 375 degrees. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.
• Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.
• Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
• Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours.

Steps:

• Heat oil in a large pan over medium heat and saute the onion and garlic until onion is softened.
• Add one can of beans and mash roughly.
• Stir in remaining can of beans, green chilies, corn, carrots, celery, and broth.
• Bring soup to a simmer and stir in the cumin, chili powder, and cayenne pepper.
• Combine milk and cornstarch, stirring well.
• Stir the milk mixture into the soup, bringing it gradually to a boil.
• Reduce heat and allow soup to simmer until veggies are tender, about 5 minutes. Stir frequently.
• Stir in 3/4 c of the cheese, reserving the remainder for use as garnish, and remove from heat.
• Serve garnished with cheese and cilantro.
• Note: I usually serve with some hot sauce on the table for those who like to add some heat.

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil. , Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.