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Cannellini Beans with Kale Recipe

Cannellini Beans with Kale Recipe


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Ingredients

  • 1 1/2 cups (10 to 11 ounces) dried cannellini (white kidney beans)
  • 4 cups (packed) coarsely chopped stemmed lacinato kale
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice

Recipe Preparation

  • Place beans in pot with enough cold water to cover by 3 inches. Bring to boil. Continue to boil 1 minute. Remove from heat. Cover; let stand 1 hour. Drain beans; return to pot. Add 8 cups water, onion, garlic, bay leaf, and sage; bring to boil. Reduce heat; cover and simmer until beans are tender, 1 to 1 1/2 hours. Stir in salt. Add kale; cook 4 minutes.

  • tDrain beans and kale; place in large bowl. (Cover and chill liquid for soup.) Add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.

Nutritional Content

One serving contains: Calories (kcal) 89.5 % Calories from Fat 37.8 Fat (g) 3.8 Saturated Fat (g) 0.5 Cholesterol (mg) 0 Carbohydrates (g) 10.9 Dietary Fiber (g) 2.5 Total Sugars (g) 0.4 Net Carbs (g) 8.4 Protein (g) 3.9 Sodium (mg) 107.6Reviews Section

15 CANNELLINI BEAN RECIPES YOU WILL LOVE!

From creamy delicious soups to flavorsome salads, bruschetta, pasta recipes, toasts and much more!

There are so many occasions when you’re tired, hungry and you crave something filling, satisfying, but simple and quick. And that’s when the convenient Italian cannellini beans, with their fluffy texture and hearty flavor, will save your meal in no time.

Healthy, cheap, packed with nutrients and so convenient, canned cannellini beans are a great cupboard essential. They are so versatile and make the perfect, quick, delicious midweek meal for the whole family.

And I’m sure here you’ll find the cannellini bean recipes you’re looking for!

This creamy flavor-packed cannellini bean soup will blow your mind!
It’s vegan, thick, comforting, tastes amazing, and it’s one of my favorite cannellini bean recipes!

Not only vegan cannellini soup recipes but also amazing bruschetta! These little crunchy toasts are topped with scrumptious smoky beans, thyme, chili flakes, fresh garlic, and olive oil. Delicious!

This hearty cannellini and kale soup is chock full of veggies and filling. It’s the kind of soup that warms you up, healthy and full of flavor.

This easy canned bean salad recipe combines cannellini beans and their amazing texture with juicy tomatoes, savory olives, and refreshing parsley. All tossed in a fantastic homemade lemon garlic dressing. So simple and so good!

This quick white bean pasta turn canned cannellini beans into a wonderful 1-pot family meal ready in less than 15 minutes packed with fresh ingredients.

This one is a luscious lemony white bean dip that whizzes up easily in the food processor, perfect for any party. Another fabulous vegan cannellini bean recipe!

This is not an average bean soup, this is an awesome vegan soup with big flavor. I cook it the way my mum used to, loaded with chili flakes, parsley, and garlic, a burst of flavor. Needless to say, this is one of the best cannellini soup recipes I’ve ever had!

What about a cannellini bean salad recipe with punchy and tangy sun dried tomatoes and ready in less than 15 minutes? Serve as a simple side, as a starter or enjoy as a light lunch or dinner.

Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa is rustic, hearty and some of the best cannellini bean recipes you’ll make all fall and winter long!

This creamy and luscious soup is topped with crunchy bacon, some fresh herbs, and croutons. Delicious!

A delicious pasta dish with a garlicky lemon dairy-free white bean sauce served alongside roasted asparagus. It comes together easily, perfect for a weeknight dinner.

This leek & cannellini bean mash takes 5 minutes, is packed with protein and nutrients and tastes incredible. So creamy! Then top with vegetables like Tenderstem Royale which adds amazing color and crunch.

Lots of aromatics, crushed tomatoes, Tuscan kale, and pasta turn this cannellini bean recipe into a hearty meal-in-a-bowl situation. It’ll warm you right up on cold days, and tastes even better the next day.

This vegan cannellini bean stew recipe is savory, satisfying, and comforting. Requiring less than 10 ingredients and this soup comes together in a pinch. It’s the perfect meal for those busy winter weeknights.

Vegan white bean soup, made with potatoes, carrots, onions, rice, cilantro, and cannellini beans. This soup is nutritious, comforting and delicious!

Quick, easy, and delicious! This super side pairs slightly bitter chard with sweet honey, cannellini beans and toasted almonds and comes together in easily in under 15 minutes.

How to cook cannellini beans in instant pot? This recipe makes flavorsome cannellini beans in instant pot, served with crumbled feta and fresh basil.

NOTES & FREQUENTLY ASKED QUESTIONS:

You can find either canned or dried cannellini at your local store. And even if the dried counterparts deliver more flavor and a better texture, for convenience and zero prep time, canned cannellini beans are definitely a must-have staple in any cupboard.

ARE CANNELLINI BEANS GOOD FOR YOU?

Yes, they’re an excellent source of fiber and important micronutrients. Plus, they’re packed with protein and contain zero fat. Big bonus if you’re vegan or if you simply try to throw together a delicious meat-free meal from things readily to hand.

BETTER CANNED OR DRIED BEANS?

Although canned cannellini beans work fine in any recipe, if you have the time, it’s worth the effort to make your own beans at home, mostly because:

  • They’re cheaper
  • They taste better
  • They freeze beautifully
  • You can use the bean cooking water as a flavorsome broth

HOW LONG DOES IT TAKE TO COOK CANNELLINI BEANS?

To speed cooking time, dried cannellini should be soaked before cooking.
Soak them in lots of cold water from a minimum of 5-6 hours to overnight. Drain and rinse, then put them in a large pan, cover with water and bring to the boil, reduce the heat, and cook until tender (it might take from 30 to 50 minutes).

Plus, cooking a big batch of beans, and freezing the rest, will save you energy and money!

TIP: it’s a good idea to add a few bay leaves and pieces of vegetables such as carrots, celery or onion, into the cooking water. They will make the thick and nutrient bean broth delicious, which you can use to add flavor to soups and stews.

DO YOU HAVE TO COOK CANNED CANNELLINI BEANS?

NO, canned cannellini beans are so convenient and already cooked, that means they can be eaten without additional cooking. However, before using them in any recipe, drain and possibly rinse them.

In conclusion, canned or dried, in soups or in salads, in stews or in toasts, vegan or not vegan, the hearty and creamy cannellini beans are just delicious!

And if you enjoy one of these amazing cannellini bean recipes, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!


Recipe Summary

  • 2 bunches lacinato kale, ribs removed, coarsely chopped (8 packed cups)
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 2 cans (each 15 ounces) cannellini beans, drained and rinsed
  • 4 skin-on sea-bass fillets (each 4 ounces)
  • 2 tablespoons fresh orange juice
  • 1 tablespoon red-wine vinegar
  • 1/2 small red onion, peeled and thinly sliced (1/2 cup)
  • 1/4 cup pitted, halved Kalamata olives

Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale with 2 tablespoons oil season with salt and pepper. Roast, tossing once, until beginning to crisp, 6 to 8 minutes. Remove from oven add beans and 1 tablespoon oil to sheet and toss to coat. Season fish on both sides with salt and pepper place on top of kale mixture and drizzle with oil. Roast until fish is opaque and flaky, 10 to 12 minutes.

Meanwhile, stir together orange juice, vinegar, onion, and olives. Stir in remaining 5 tablespoons oil season with salt and pepper. Transfer fish to a plate drizzle half of vinaigrette over kale and beans. Divide evenly among plates, top each with fish, and serve, with remaining vinaigrette spooned over top.


Pasta e Fagioli

Pasta e fagioli (often pronounced “pasta fazool”) is a traditional Italian vegetarian dish made with pasta and cannellini beans. Like polenta and pizza, it was first popular among peasants because of its inexpensive ingredients and simplicity. Recently, as high quality ingredients are becoming more and more readily available, chefs are rediscovering these delicious flavor combinations. This is our interpretation of the classic, prepared simply and with the season’s finest ingredients.

Title

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Drain and rinse the beans. Peel and thinly slice the garlic. Thinly slice the celery. Peel and small dice the onion. Remove and discard the kale stems roughly chop the leaves. Pick off some of the fennel fronds (the green, thread-like tops of the plant) roughly chop. Separate the fennel bulb and stems thinly slice the stems. Halve the bulb lengthwise remove and discard the core. Small dice the bulb. Pick the rosemary leaves off the stems discard the stems and roughly chop the leaves.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under warm water to prevent the pasta from sticking together. Set aside.

While the pasta cooks, in a large pot, heat 1 tablespoon of olive oil on medium until hot. Add the garlic and cook, stirring constantly, 1 to 2 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate, leaving the oil in the pan. Season the garlic chips with salt. Set aside.

While the pasta continues to cook, heat the pot of reserved garlic oil on medium until hot. Add the celery, onion, fennel bulb and stems, rosemary and spice blend. Cook, stirring occasionally, 5 to 6 minutes, or until the vegetables have softened and the spice blend is fragrant.

Add the kale, diced tomatoes, beans and 3 cups of water to the pot of vegetables. Heat the mixture to boiling on high. Once boiling, reduce the heat to medium-low. Simmer, stirring occasionally, 13 to 15 minutes, or until the liquid has reduced in volume. Remove from heat and season with salt and pepper to taste.

Add the cooked pasta and all but a pinch of the Pecorino cheese to the pot of vegetables and beans stir to thoroughly combine. Divide the finished soup between 2 bowls. Garnish with the fennel fronds, remaining Pecorino cheese and garlic chips. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Drain and rinse the beans. Peel and thinly slice the garlic. Thinly slice the celery. Peel and small dice the onion. Remove and discard the kale stems roughly chop the leaves. Pick off some of the fennel fronds (the green, thread-like tops of the plant) roughly chop. Separate the fennel bulb and stems thinly slice the stems. Halve the bulb lengthwise remove and discard the core. Small dice the bulb. Pick the rosemary leaves off the stems discard the stems and roughly chop the leaves.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under warm water to prevent the pasta from sticking together. Set aside.

While the pasta cooks, in a large pot, heat 1 tablespoon of olive oil on medium until hot. Add the garlic and cook, stirring constantly, 1 to 2 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate, leaving the oil in the pan. Season the garlic chips with salt. Set aside.

While the pasta continues to cook, heat the pot of reserved garlic oil on medium until hot. Add the celery, onion, fennel bulb and stems, rosemary and spice blend. Cook, stirring occasionally, 5 to 6 minutes, or until the vegetables have softened and the spice blend is fragrant.

Add the kale, diced tomatoes, beans and 3 cups of water to the pot of vegetables. Heat the mixture to boiling on high. Once boiling, reduce the heat to medium-low. Simmer, stirring occasionally, 13 to 15 minutes, or until the liquid has reduced in volume. Remove from heat and season with salt and pepper to taste.

Add the cooked pasta and all but a pinch of the Pecorino cheese to the pot of vegetables and beans stir to thoroughly combine. Divide the finished soup between 2 bowls. Garnish with the fennel fronds, remaining Pecorino cheese and garlic chips. Enjoy!


NOTES

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 174

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Recipe Summary

  • 1 tablespoon olive oil
  • 12 ounces sweet bulk Italian sausage
  • 1 stalk celery, diced
  • ½ yellow onion, chopped
  • ¾ cup dry elbow macaroni
  • ¼ cup tomato paste
  • 3 cups chicken broth, or more as needed, divided
  • Salt and freshly ground black pepper to taste
  • ¼ teaspoon crushed red pepper flakes, or to taste
  • ¼ teaspoon dried oregano
  • 3 cups chopped Swiss chard
  • 1 (15 ounce) can cannellini (white kidney) beans, drained
  • ¼ cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.

Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.

Place chopped chard in a bowl. Cover with cold water and rinse the leaves any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.

Stir in white beans continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.


In a separate pan, cook a package of whole wheat spaghetti or linguine. When pasta is cooked, drain it but reserve 2 cups of the pasta water.

Steam fry leeks (or onions) add garlic when they become soft. Be careful not to brown the garlic it will be bitter if you do. Add enough pasta water to deglaze the pan. Add red pepper flakes and salt. Add the drained and rinsed beans gently stir into leek and garlic mixture. Add kale and tomatoes (if using). Add 1/2 cup pasta water. Cover pan for about 5 minutes until kale wilts. Add reserved pasta water a bit at a time, just enough for the kale to wilt and become tender. Be sure to taste the kale and bean mixture. Adjust seasoning as needed. Add drained cooked pasta directly to the bean and kale mixture. Add additional pasta water if the mixture is dry, and add more olive oil if desired. Top with nutritional yeast or vegan parm when serving, if desired.

COOK'S NOTES:
Beans that are cooked from soaked dried beans have much more flavor than canned, and they have less sodium. Canned beans, however, are very convenient. I try to keep a stash of several varieties of cooked beans in the freezer, but I was out of them when I made this recipe.

You could use any variety of kale to make this recipe. I love the taste, texture, and color of Lacinato Kale. It is darker than curly kale and has a lighter flavor. If you can't find Lacinato kale, curly kale is fine. Sometimes I use a combination of Lacinato and red kale. Use what is available.

If you don't have leeks, use onion or shallots. I just happened to have leeks on hand, and I love to cook with them.

You could serve this as a side dish without the pasta.

Substitute pasta of your choice for whole wheat pasta. Just remember to add the pasta as a separate item on your nutrition tracker.


Pasta With Beans and Greens Recipe

Why It Works

  • The classic combination of beans and greens makes for an easy, hearty, and nutritious pasta sauce that puts pantry staples to good use.
  • Bean cooking liquid (or stock) boosts flavor while starch from the beans and pasta water gives the sauce a creamy consistency without adding dairy.
  • Garlic, anchovies, and dried chilies form a flavorful base for the sauce, along with a splash of white wine for acidity and subtle sweetness.
  • Finishing the pasta in the sauce ensures the noodles are well coated and perfectly al dente.

Pantry and budget-friendly meals are always good to have in your cooking repertoire. This recipe, which features humble ingredients but standout flavor, is a great example. Beans and greens are a classic pairing in Italian peasant cuisine (as well as in many other cuisines from around the world), known as cucina povera ("poor cuisine").

Brothy cooked-from-dried beans and wilted hearty greens like Tuscan kale or chard, which can last for a long time in the fridge, together create dishes that are simple, quick, filling, and healthy. They can be served as a soup or stew, cooked down to a drier consistency to use as a topping for crusty grilled bread, or, in this case, combined with starchy pasta cooking water for a creamy, noodle-coating sauce.

Like most bean-centric dishes, you'll achieve the best flavor results using cooked dried beans along with the flavorful cooking liquid that canned beans fail to deliver. However, you can always use canned beans and store-bought stock instead, if you don't have the time or dried beans required for making a batch o' beans from scratch.

This pasta starts with garlic and anchovies, gently cooked in olive oil with a sprinkling of dried chilies for background heat. The anchovies give the sauce savory depth that you won't be able to discern in the finished dish but unequivocally make for a better sauce as we found in side-by-side tests. A splash of white wine lends sweet acidity before the beans are simmered to a saucy consistency.

The dish comes together with the addition of torn-up kale, short tubular pasta (we love paccheri for this sauce), and a healthy ladleful of starchy pasta cooking that all get cooked together with the beans until the greens are lightly wilted, and the noodles are al dente and perfectly coated in sauce. A sprinkling of salty, funky Pecorino Romano ties everything together for a comforting pasta easy enough for any weeknight but delicious enough to grace a table even on special occasions.


Panzanella with Kale, White Beans, and Cranberries

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Traditional recipes for panzanella, with tomatoes, cucumbers, and basil, tend to be celebrations of summer. This one, with canned cannellini beans, kale, and dried cranberries, is cool-weather-appropriate. Panzanella depends on good bread, so make this with the best country-style loaf you can find.

Tips for Beans

Instructions

  1. 1 Heat the oven to 400°F and arrange a rack in the middle. Spread the bread cubes on a rimmed baking sheet and drizzle with extra-virgin olive oil to lightly coat, then sprinkle with salt and pepper. Toss to combine.
  2. 2 Toast the cubes, turning occasionally, until they’re crisp and lightly toasted on the outside but still a little soft inside, about 10 to 15 minutes. Set aside to cool, at least 30 minutes.

To make the vinaigrette:

  1. 1 Put the onion, vinegar, mustard, and a pinch of salt into a small jar with a tightfitting lid. Close the jar and shake vigorously.
  2. 2 Add the olive oil and shake again. Set aside.

To assemble the salad:

  1. 1 Strip the kale leaves off the stalks and discard the stalks. Stack the kale leaves and cut them into fine strips. Add to a large, shallow salad bowl. Sprinkle the kale with a little salt and massage the leaves with your hands just to soften slightly.
  2. 2 Add the beans, cranberries, and cooled croutons. Drizzle with some of the vinaigrette, enough to moisten the bread. Toss and set aside for 15 minutes.
  3. 3 Toss again and taste. Add more vinaigrette and/or salt and pepper. Sprinkle the cheese over the top and serve.


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