In medium size soup pot, add olive oil, onions and garlic over medium heat. Soften onions. Add chicken broth, bouillon cubes, tomatoes, mushrooms and carrots. Cook until carrots are half done and add drained cannellini beans. Let simmer until carrots are done and beans are hot. Goes good with a grilled ham and cheese sandwich.
Pour in chicken broth and cannellini beans, and bring the mixture to
Cook the rice in salted boing water with the saffron according to package instructions.
Heat 1 tbsp of the oil in a saucepan, add the green onions and cook over a gentle heat, stirring, for 3 mins. Add the tomatoes, cannellini beans, and chopped oregano and cook for another 2 mins. Season to taste with salt and freshly ground black pepper.
Meanwhile, heat 3 tbsp oil in a frying pan. Add the fish and cook, turning once, for 5 mins. Serve with the rice and vegetable. Garnish with the extra oregano sprigs.
uice, zest from 1 lemon, cannellini beans, and red pepper flakes.
et aside.
Heat the cannellini beans, in a small pan with
Simmer the beans in water until tender, about
ake harissa sauce.
Combine cannellini beans and water in a small
In the bowl of a food processor, process the cannellini beans and 1 garlic clove until smooth.
Slowly add the 1/4 of olive oil with the motor running.
Season with salt and pepper, and set aside.
Heat a grill pan.
Grill the slices of bread until distinct grill marks form.
Brush with the remaining olive oil, and rub with the remaining garlic clove.
Spread the beans over the bruschetta, and sprinkle with parsley.
Serve.
Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
Place tuna and orange juice in shallow bowl; toss gently and marinate in refrigerator 5 to 10 minutes.
Heat canola oil in nonstick saute pan; add onion and saute until translucent, about 3 to 5 minutes.
Add cannellini beans, tuna, tomatoes, white wine vinegar, basil, pepper and 1 tablespoon orange zest.
Cover and cook over medium heat until tuna is opaque throughout, about 7 to 9 minutes.
Sprinkle with parsley and remaining 1 tablespoon orange zest; serve immediately.
Heat 1 tablespoon of Olive oil in a frying pan, add Onion and cook gently for 5 mins until soft, add the garlic and continue cooking for 2 minutes.
Add the Cannellini beans, tomatoes and rosemary and cook for a further 5 minutes, season well with salt and pepper and a squeeze of lemon juice.
Meanwhile heat a griddle or frying pan, brush Tuna with a little Olive oil and season with Pepper and cook for 3 mins per side depending on size of Steaks for medium rare.
Serve with the salad and lemon wedges.
Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.
Stir in crispy pancetta and cannellini beans. Cook partially covered for 5
Heat oil in a large pan over medium heat. Add onion, garlic and celery and sweat for 5 mins, or until softened. Add tomatoes, green beans, pasta and stock. Bring to a boil then simmer for 5 mins.
Meanwhile, for the pesto sauce, blend all ingredients together until fairly smooth. Set aside.
Add mashed cannellini beans and 1/2 the pesto sauce to soup. Simmer for 5-10 mins, or until pasta and beans are tender. Season. Serve with remaining pesto spooned over top.
kohlrabi or turnip, and green beans- Bring to a boil, lower
Plunge the tomatoes in boiling water, remove the skins, and cut them into pieces. Heat 2 tbsp. of the oil in a large saucepan and saute the green beans, carrots, zucchini, leek, potatoes and tomatoes for about 10 mins. Season to taste and add the cannellini beans. Add 4 cups of water, cover and simmer for about 30 mins. Season to taste.
For the herb puree: blend the garlic, sea salt, basil and cheese in a food processor until smooth and stir in the remaining olive oil. Serve with the soup.
Heat the oil in a large saucepan on medium heat. Saute the carrot, onion and celery for 3-4 mins, until tender. Stir in the tomato paste.
Add the stock, cabbage and potato. Bring to a boil. Reduce the heat to low; cover and simmer, stirring occasionally, for 20 mins.
Add the remaining vegetables and cannellini beans. Simmer, uncovered, for 10 mins. Add the bread. Simmer for 3 mins. Season to taste.
Cook bacon in a small skillet until crisp. Serve the soup topped with bacon, shaved Parmesan cheese and freshly ground black pepper.
0 minutes.
Stir in cannellini beans, spinach and parsley.
Cook
or until just soft. Add cannellini beans and stir to combine.
o medium-low; stir in cannellini beans, chicken stock, meatballs and remaining