Posts Tagged ‘cannellini Beans’

Tuscan White Bean Soup

Recently, I’ve learned a new “secret” to making any soup taste that more good.

And what is it you may ask?

Cheese rinds!

The crust to hard cheeses that we throw out?

Yes, that.

Odd, I know. But it works! Just drop it in the pot and remove before serving. Make sure you pick a cheese flavor you like! And just a warning: strong tasting cheese = a more distinct taste in the soup. I’m not saying don’t do it, just be aware. The size of the rind also makes a difference. Use whatever size you want, just know that larger = more flavor.

Oh, and tip: cheese rinds can be stored in the freezer. That way, you don’t have to run out to the store every time you simply need a rind 🙂

Tuscan White Bean Soup

Tuscan White Bean Soup 

Ingredients:

1 tbsp olive oil

1 onion, chopped

6 garlic cloves, minced

4 cups chicken broth

2 cups water

2 cans of cannellini beans, rinsed and drained

1/4 cup red wine

1/2 tbsp dried thyme

1/2 tsp dried rosemary

1/4 tsp dried oregano

2×2 inch (or similar dimensions) goat cheese rind (feel free to play around with your favorite cheeses!)

1 cup carrots, chopped

1/4 cup celery, chopped

1/2 tsp crushed red pepper flakes

salt and pepper, to taste

4 cups fresh spinach

Directions: 

In a pot, heat oil over medium-low heat. Sauté onions and garlic for 5 minutes. Add in broth, water, cannellini beans, wine, thyme, rosemary, oregano and cheese rind. Bring to boil. Reduce to a simmer and add in carrots and celery. Place lid on top of pot, leaving it slightly ajar. Let simmer for 30 minutes. Remove rind (if not completely dissolved). Add in salt, pepper, red pepper flakes and spinach a little at a time and cook until wilted.

 Tuscan White Bean Soup

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Caprese Hummus

Caprese salads always remind me of the beach.

A few years back, my mom and I went on a day trip to Ocean City. We stayed later than we thought and decided to eat dinner on the boardwalk before returning home. Problem was, we didn’t have a lot money on us and all the cheap food was pizza and fries. As greasy boardwalk food does not agree with my stomach (remember, we did have to drive home) I thought I was SOL.

Luckily, a little cafe had just opened that year. Not only did they have air conditioning, but they also had caprese salad topped with shrimp! I had never heard of caprese salad (yes, apparently I live under a rock) and thought it was the best light-dinner-idea ever. Since then, my mom and I visit our little cafe every year for our tomatoey goodness 🙂

Since caprese salads use more of an assembling process than an actually recipe, I decided to try making it in a dip form.

Note: I realize true hummus is made with chickpeas. However, I cannot stand the taste of chickpeas, no matter how much I try to disguise the taste. Seriously, they (along with greasy foods) make me feel nauseous for some reason. So instead, I always sub in cannellini beans. Feel free to use chickpeas though if you have no aversion to them 🙂

Caprese Hummus

Caprese Hummus

Ingredients:

1 15oz can cannellini beans, rinsed and drained

1/2 cup tomatoes, diced and divided

1/2 cup fresh basil, chopped (or more, to taste)

1/2 cup mozzarella, shredded

2 tbsp olive oil + more for drizzling

salt and pepper

Directions:

Blend cannellini beans, 1/4 cup of the tomatoes, basil, mozzarella, salt, and pepper in a food processor until smooth. Add in the rest of the tomatoes by pulsing a few times. If desired, drizzle more olive oil on top of dip before serving.

Endless Guacamole! (With A Secret Ingredient)

Ok, I lied. So it’s not endless, but it sure makes a heck of a lot. And that’s saying something because my family can polish off your average container of guacamole within 5 minutes. Which is why I love this recipe. Not only does it make a lot, but only uses 1 avocado. How is this possible? With a secret ingredient: pureed cannellini beans! For all those who are wary, you can’t taste or see them at all. Plus, you get a huge dosage of fiber. It’s so filling, in fact, that you can eat it alone as part of a lunch or dinner. Double the recipe and you’re guaranteed leftovers. What’s not to love?

Just a quick side note though: I have only tried using cannellini beans, so I can’t vouch for any other white bean. I, personally, hate and can detect chickpeas every time they’re used. So experiment at your own risk!

Endless Guacamole 

Ingredients:

1 14 oz can cannellini beans, drained and rinsed

1 avocado

1 garlic clove, minced

1/4 onion, diced

3 tbsp cilantro

2 tbsp lemon juice

1 roasted red pepper, diced

red pepper flakes, to taste

salt and pepper, to taste

Directions:

Mash the cannellini beans with a potato masher. Add and mix in the avocado until smooth. Add and stir in the rest of ingredients. Serve with chips, cut-up veggies, or my favorite way, with a spoon.