TUSCAN KALE AND WHITE BEAN STEW
A hearty kale and white bean soup simmered in vegetable stock.
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
- Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
- 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
- Divide the soup among bowls and drizzle with olive oil.
TUSCAN WHITE BEAN AND FENNEL STEW WITH ORANGE AND ROSEMARY
This is from Vegan Planet. I made it last night and it was excellent. I would describe it as a very elegant stew. The subtle hint of orange gives it a refined taste.
Provided by theAmateurPastryChef
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in large sauce pan over medium-high heat.
- Add onion and sauté until soft, about 5 minutes.
- Add garlic and cook stirring for about 30 seconds.
- Add the fennel and wine and bring to a boil. Reduce the heat and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes.
- Add the stock, potatoes, tomatoes and salt and pepper to taste.
- Bring to a boil then reduce heat and simmer until potatoes are softened, about 20 minutes.
- Add the zucchini, beans and salt and pepper to taste.
- Simmer until the ingredients are tender and desired consistency is achieved, about 15 minutes.
- A few minutes before serving, stir in the orange zest and rosemary.
TUSCAN WHITE BEAN RAGOUT
Eaten on it's own, or used in other dishes, this is good! This hearty stew packs lots of flavor and nutrition! Adapted from The Everything Vegetarian Cookbook by Jay Weinstein.
Provided by Sharon123
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Strain the cooking liquid from the beans and reserve(you should have about 2 cups of liquid-add water if necessary to reach this amount). Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it turns white and fragrant, only aobut 30 seconds. Stir in the onions, rosemary, and chili. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans and enough bean cooking liquid to make the mixture brothy; simmer 5 minutes.
- Stir in the escarole or spinach; simmer until it is all wilted. Add the tomatoes, butter, parsley, and cheese if using. Remove from the heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. Season well with salt and pepper.
- Serve warm, drizzled with extra virgin olive oil.
- Note:.
- This stew can be prepared just up to adding wscarole. Refrigerate for up to 3 days. The flavors will marry and the dish will be even better.
Nutrition Facts : Calories 1081.1, Fat 111.4, SaturatedFat 18.3, Cholesterol 15.2, Sodium 24.6, Carbohydrate 19.4, Fiber 7.1, Sugar 2.6, Protein 6.4
HEARTY TUSCAN BEAN STEW
With three types of beans and a generous dose of rosemary and garlic, this is a seriously satisfying stew. And it's vegan too!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 18
Steps:
- Add the olive oil to a large, heavy pan over medium heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring, for one more minute. Stir in the thyme, salt, and black pepper. Add the beans, broth, rosemary, and bay leaf. Stir to combine. Increase heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to low to maintain a simmer until the stew is thickened, 20-25 minutes.
- Add the kale and cook until wilted, 3-4 minutes.
- Remove the rosemary sprigs and bay leaf. Taste and add additional salt and pepper if desired.
- Serve as-is or over polenta, brown rice, or quinoa. Drizzle individual servings with a little olive oil, if desired.
TUSCAN WHITE BEANS
An easy recipe that can be made ahead. It travels very well, and should be served at room temperature. It's healthy, too. What more can you ask for?
Provided by PanNan
Categories Beans
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large bowl and let rest at room temperature for 30 minutes.
- Can be refrigerated up to two days, but serve at room temperature.
TUSCAN ROSEMARY CHICKEN AND WHITE BEANS
This delicious, Italian-style dinner is on the table in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.
- Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
- Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.
Nutrition Facts : Calories 390, Carbohydrate 33 g, Cholesterol 85 mg, Fat 1, Fiber 8 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g
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