Bean, Tuna And Celery "Jackets"

Bean, Tuna, And Celery "Jackets"

A versatile, protein-rich filling that’s also great in sandwiches or wraps.

Ingredients:

2  7oz cans Tuna Chunks in Brine, drained
4 tbsp Avocado Oil Mayonnaise
½ lemon, juice, plus extra to taste
3 Salad Onions, trimmed and finely sliced
15 ounce can Cannellini Beans, drained and rinsed
2 stalks Celery, trimmed and finely sliced
½ x 20g pack dill, leaves chopped
4 baked potatoes
S&P to tasteDirections:Flake the tuna into a mixing bowl. Add the avocado oil mayonnaise, juice of ½ lemon and the salad onions. Season and stir together. Mix in the cannellini beans and celery. Taste and add more salt, pepper and lemon juice if needed.

Stir through the dill and pile onto hot baked potatoes. 

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Nona's Minestrone

Nona’s Minestrone

Ingredients:

For the beans:
½ pound dried cannellini beans, soaked in water overnight
½ pound dried kidney beans, soaked in water overnight
½ pound dried garbanzo beans, soaked in water overnight
2½ bay leaves
1 tablespoon each, kosher salt, and dried garlic
3-inch piece rosemary
1½ tablespoons Italian seasoning
½ teaspoon salt

For the soup:
⅓ cup olive oil
1 small onion, finely diced
2 carrots, cut into small dice
2 stalks celery, cut into small dice
¼ pound potatoes, cut into small dice
6 cloves garlic, finely chopped
3 cups water
1 (16-ounce) can organic chopped tomatoes
1½ tablespoons fresh thyme
1 tablespoon dried oregano
1½ teaspoons fennel seeds
¼ pound cabbage, finely chopped
3 leaves chard, tough ribs removed, cut into strips
Salt and freshly ground pepper
⅓ cup finely chopped Italian parsley for garnish
Grated Parmesan cheese for garnish, optional

Directions:
To cook the beans, drain and rinse the beans, placing the cannellini and kidney beans in a large pot and the garbanzo beans in another pot.

To the cannellini-kidney mix, add water to cover the beans by 4 inches along with the bay leaves, salt, garlic, rosemary and seasoning. Bring to a boil over high heat, skimming any foam from the top. Reduce the heat to medium-low and simmer until tender, about 1½ hours. 

Meanwhile, add water to cover the garbanzos by 2 inches, add 1 teaspoon salt, and bring to a boil over high heat; boil until tender, 1½–2 hours.

When the beans are nearly ready, heat the olive oil in a large pot over medium-low heat. 

Add the onion, carrot, celery and potato and cook, stirring, until the onion is translucent, 3–5 minutes. 

Add the garlic and cook, stirring, for 2 minutes. 

Add the water, tomatoes, thyme, oregano and fennel. Bring to a boil over high heat, then reduce the heat to medium-low. 

Add the kidney-cannellini bean mix along with about half of their cooking liquid; reserve remaining liquid to add if needed for consistency. 

Drain the garbanzos and add to the soup. 

Add the cabbage and chard and continue to simmer, stirring occasionally, until the potatoes are tender and the flavors have melded, about 30 minutes. 

Season to taste with salt and pepper

Ladle into bowls. Garnish with parsley and Parmesan at the table. Makes 4 quarts/serves 8–10.

Tuscan White Bean Soup

 

Tuscan White Bean Soup

Soup on a chilly day warms the soul.  Something about a bean soup is so satisfying yet so favorable.  This recipe simplifies the preparation if short on time or just want to shorten time in the kitchen with a choice of canned beans or dried beans.   

Ingredients:

1 pound dried white cannellini beans (for canned beans, see note)

Good olive oil

4 ounces pancetta, ¼-inch diced (see note)

2 cups chopped leeks, white and light green parts (2 leeks)

2 cups chopped yellow onion (2 onions)
2 cups (½-inc) diced carrots, scrubbed (5 carrots)
2 cups (½-inch) diced celery (4 ribs)
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary
8 to 10 cups chicken stock, preferably homemade
2 bay leaves
Kosher salt and freshly ground black pepper
Freshly grated Parmesan cheese

Directions:

At least 8 hours or the night before you make the soup, place the beans in a large bowl and add enough cold water to cover the beans by 2 inches. Refrigerate for at least 8 hours or overnight. Drain the beans, rinse under cold running water, and drain again. Set aside.

In a large (10-inch) pot or Dutch oven such as Le Creuset, heat ¼ cup of olive oil over medium heat, add the pancetta, and sauté for 4 to 5 minutes, until browned.  

Add the leeks, onions, carrots, celery, garlic, and rosemary and cook over medium-low for 10 minutes, stirring occasionally, until the vegetables are tender.  

Add the beans, 8 cups of the chicken stock, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper and bring to a boil.  

Lower the heat and simmer, partially covered, for 1 hour and 30 minutes, until the beans are tender.  Stir occasionally, scraping the bottom of the pot.  

Discard the bay leaves, cover the pot, and allow the soup to sit off the heat for 15 minutes.  

Add up to 2 more cups of chicken stock if the soup is too thick.

Reheat slowly, ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

FOR CANNED BEANS:

First, use 2 (14-ounce) cans of white cannellini beans.  Drain the beans, reserving the liquid.  Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree.  When ready to add the beans in the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid).

Second, use only 6 cups of chicken stock.

Third, simmer the soup for 45 minutes, rather than 1 hour and 30 minutes.

Notes: To reheat a second day, you’ll need to add some water, salt, and pepper.

Use bacon if you don't have pancetta.

Ribolita

Ribolitta

This classic Tuscan vegetarian stew is the perfect dish for cold winter nights. Patiently cooking the vegetables builds a lot of flavours, so it’s best to make this on the weekend when you have the time and save it for an instant weeknight dinner. Cut the rind from your Parmesan and add to the broth (or start saving them in your freezer—they add amazing umami richness to slow-cooked soups).

Ingredients:

1/2 cup (125 mL) olive oil, plus more for brushing on bread
1 1/2 cups (375 mL) chopped onion
1 1/2 cups (375 mL) chopped carrots
1 1/2 cups (375 mL) chopped celery
1 large bunch green Swiss chard, about 1 1/4 lbs (565 g), stems removed and chopped, leaves cut into bite-size pieces
2 tbsp (30 mL) chopped garlic
3/4 tsp (4 mL) chilli flakes
1 tsp (5 mL) dried rosemary
1 can (796 mL) Italian plum tomatoes, strained (reserve liquid)
6 cups (1.5 L) water
1 can (540 mL) white kidney beans, drained, rinsed
1 Parmesan rind
1 bay leaf
Salt and pepper
6 thick slices of Italian country bread
1 large garlic clove, halved
Freshly grated Parmesan cheese and chopped parsley for serving

Directions:

Heat olive oil in a Dutch oven or large heavy-bottomed pot over medium-low heat. Add onion, carrots and celery, and sauté, stirring occasionally, for 15 minutes or until vegetables are softened. Add chard stems and sauté for 5 minutes longer.

2. Add garlic, chilli flakes and rosemary, and sauté for 1 minute or until fragrant. Turn heat to medium-high. Add strained tomatoes and cook, stirring with a wooden spoon to break up chunks, for 5 minutes or until tomatoes begin to caramelize and stick to the bottom of the pot. Add tomato liquid, water, beans, Parmesan rind and bay leaf, and bring to a boil. Add chard leaves, return to a boil, then turn the heat down to low. Cover pot, leaving the lid slightly askew, and simmer gently for 45‑minutes or until soup is flavourful. Season with salt and pepper. Cool and refrigerate soup if not serving immediately. Discard bay leaf and Parmesan rind before serving.

3. Preheat broiler to high and place rack about 6 inches (15 cm) from the top element. Lightly brush both sides of bread with olive oil and place on a rimmed baking sheet. Broil (watching carefully) for 30 seconds to 1 minute per side or until golden. Rub each toasted slice with a cut side of garlic clove. Cut slices in half.

4. Serve soup topped with toasted bread and a shower of Parmesan and parsley.   Serves 6

 

Minestrone ~ Vegetarian

Minestrone

 Minestrone recipes vary across Italy. Most include seasonal vegetables while some include meat and add rice or pasta or all three! This vegetarian, three bean minestrone is easy to make and chock full of healthy ingredients.

Ingredients:
7 oz. potatoes
2 cups dried borlotti beans (roman beans)
    or a good substitute is pinto beans
2 cups dried cannellini beans
2 cups dried red beans
1 onion
1 carrot
1 celery stalk
wild fennel
extra-virgin olive oil
salt

Directions:
Soak the beans in cold water, in three separate containers, overnight for 12 hours. Drain and rinse. 

Trim and peel the celery, carrot, onion, and potatoes and cut them into 1/4" cubes.

Heat 2 Tbsp. oil in a large saucepan over medium heat and sauté the vegetables for 5 minutes with a pinch of salt.

Add the beans to a large stock pot and cover with 2 qt. cold water. Bring water to a simmer and cook for around 1 hour over medium heat. 

Serve topped with a drizzle of oil and a handful of wild fennel.

Italian Sausage And Tomato Soup

 Phillis Carey’s Recipes of the Week November 6, 2020

ITALIAN SAUSAGE AND TOMATO SOUP

Serves 6 to 8.

2 slices bacon, diced
1 lb. Italian sausage, casings removed and crumbled
1 cup chopped red onion
3 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 bay leaf
1-28 oz. can diced tomatoes in juice
6 cups low sodium chicken broth
1/4 cup orzo
1-15 oz. cannellini or other white beans, rinsed and drained Salt and pepper to taste
1/2 cup coarsely chopped fresh basil
1/2 cup freshly grated Parmesan

1. Cook bacon in a large pot over medium heat to render the fat and to cook until almost crispy. Add the crumbled sausage and continue cooking and stirring occasionally until sausage is browned. Add the onions and cook for 5 minutes. Add the garlic, oregano and red pepper flakes and toss 30 seconds.

2. Stir in bay leaf, tomatoes and chicken broth. Bring to a boil; simmer for 10 minutes. Add the orzo and cook 5 minutes. Add the beans and simmer until heated through and orzo is tender, about 5 minutes. Season to taste with salt and pepper. Stir in the fresh basil and serve sprinkled with Parmesan.

Ribollita ~ Tuscan Vegetable Soup

Ribollita (Tuscan Vegetable Soup)

Recipe courtesy of Eataly

Yield: 8 servings

1 bunch Tuscan kale, cut into 2-inch ribbons
1 head savory cabbage, cut into 2-inch ribbons
1 bunch Swiss chard, cut into 2-inch ribbons
2 russet potatoes, peeled and diced
3 large carrots, peeled and diced
2 cups canned whole peeled tomatoes
2 zucchini, diced
1 rib celery, diced
2 leeks (white parts only), sliced
2 cloves garlic, sliced
2 cups cooked cannellini beans, half pureed
3 tablespoons extra virgin olive oil, plus more for finishing
½ teaspoon crushed red pepper flakes
1 bay leaf
Leaves of 1 sprig thyme
Fine sea salt, to taste
1 to 2 cups (2-inch) cubes stale bread

Place the olive oil, leeks, and garlic in a large pot over low heat. Cook, stirring frequently, until the leeks and garlic are soft but not browned, about 5 minutes. Add the carrots and celery, and cook, stirring frequently, until the vegetables have softened but not browned, about 8 minutes. Add the potatoes and zucchini and cook, stirring, until softened, about 8 more minutes. At this stage, add the kale, cabbage, and chard, and cook – always stirring! – until the greens are very soft, about 8 minutes. Stir in the red pepper flakes.

Add the tomatoes and their juice, squeezing the tomatoes between your fingers to break them up. Add 2 quarts of water, the bay leaf, the thyme, and all of the beans. Season to taste with salt.

Bring to a boil, and then reduce the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes. Remove and discard the bay leaf.

Add the bread cubes to the soup, and simmer until the bread is breaking apart and the soup is very thick, about 10 minutes. Let the soup rest off the heat for several minutes, and then ladle into warmed bowls. Drizzle a generous amount of extra virgin olive oil over each portion before serving.

Buon appetito!

Zucchini Tomato Breakfast Bake

Serves 6 to 8

50 minutes to prepare

Ingredients

1 tablespoon olive oil
1/4 teaspoon red pepper flakes
1 small onion, chopped
1 1/2 pounds zucchini, finely chopped (about 3 medium)
1 can cannellini beans (10 oz.), rinsed and drained
8 eggs
1/2 cup fresh basil, chopped (or 2 tablespoons dried)
1 cup parmesan cheese, grated
1 pound ripe tomatoes, sliced (about 3 medium)
Kosher salt and freshly ground pepper, to taste

Directions:

Preheat oven to 400º F and lightly grease a 9x13-inch baking dish.

Heat olive oil in large skillet over medium heat and sauté onion and zucchini until tender. Stir in red pepper flakes, and season generously with salt and pepper.

Add beans, then stir until well combined and heated through. Transfer veggie mixture to baking dish and top with sliced tomatoes.

Whisk together eggs, salt, pepper, basil and shredded cheese in a large bowl. Pour mixture over the casserole ingredients.

Place baking dish in oven and bake for 30 minutes, or until egg is set, and casserole is lightly browned and puffy. Remove from oven and serve hot.

Five Bean Salad

5 Bean Salad

Serves 6-8

Ingredients

1 (8.75 oz.) can corn
1 (15 oz.) can kidney beans
1 (15 oz.) can garbanzo beans
1 (15 oz.) can pinto beans
1 (15 oz.) can cannellini beans
1 (15 oz.) can black eyed peas
3/4 cup extra-virgin olive oil
1/2 cup red onion, finely chopped
1/2 cup champagne vinegar
1/3 cup sugar
1 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
1/4 cup fresh cilantro, chopped
2 teaspoons oregano leaves, optional

Directions

Rinse and drain each can of beans and corn.

Toss the beans, corn and diced onion together with the olive oil in a large bowl.

Add salt and pepper, and mix well.

In a separate bowl, dissolve the sugar in the vinegar. Mix with the beans.

Toss well with cilantro and oregano, and serve at room temperature for maximum enjoyment.

White Bean Chili

White Bean Chili

This was the hit of our Super Bowl Party Potluck.

Ingredients:

1 white onion chopped
2 stalks of celery chopped
3 anaheim chilies, roasted, peeled and chopped.
4-5 pieces of corn roasted.
4 cloves of garlic minced.
1 tsp. ground cumin
1 tsp coriander
6 cups chicken stock or broth
2 lbs chicken breast.
1 cup sour cream
3/4 cup of milk
2 cans of cannellini beans
1 1/2 cups shredded munster or jack cheese.
2 tsp. kosher salt

Directions:
Lay chicken breasts in crock pot. Add chilies & onions, jalapeno garlic & celery. Season with the cumin, coriander & salt. pour the chicken stock in & cover & cook 4 hours on high or 6 hours on low.

An hour before its done, remove chicken , shred it & place it back in the pot. Add the beans & the corn.

In a saucepan, melt the butter, & add the flour & stir making a rue. Slowly whisk in the milk & then remove from stove & whisk in the sour cream.

Add to crock pot with the munster cheese & stir gently til well mixed. serve with chopped avocado, cilantro, queso fresco cheese & lime.

White Bean Chicken and Chili

White Bean Chicken and Chili

Ingredients:
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

*

Directions:
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.

Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Recipe courtesy of Giada De Laurentiis

Shrimp And Sausage Cioppino

Shrimp and Sausage Cioppino

Ingredients

1/4 cup extra-virgin olive oil
1 large fennel bulb, trimmed and 
    chopped into 1/2-inch pieces
4 cloves garlic, peeled and smashed
1 large or 2 small shallots, chopped
1/2 teaspoon kosher salt, plus 1/2 
   teaspoon
1/4 teaspoon freshly ground black   
   pepper, plus 1/4 teaspoon
1 pound spicy Italian turkey sausage 
   links, casings removed
2 cups white wine, such as Pinot Grigio
1/4 cup tomato paste
3 cups low-sodium chicken broth
1 bay leaf
1 pound large shrimp, peeled and 
   deveined
1 (15-ounce) can cannellini beans, 
   rinsed and drained
1 cup fresh basil leaves, chopped
1 tablespoon chopped fresh thyme 
   leaves
Serving suggestion: crusty sourdough bread

*

Directions

In a Dutch oven or large saucepan, heat the oil over medium-high heat. 

Add the fennel, garlic, shallots, 

1/2 teaspoon salt, and 

1/4 teaspoon pepper. 

Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. 

Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. 

Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.

Uncover the pan and add the shrimp, beans, basil, and thyme. 

Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. 

Remove the bay leaf and discard.

Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. 

Ladle the cioppino into soup bowls and serve with crusty bread.

Fettunta ~ Garlic Bread

I have been trying to follow a gluten free diet. I skipped the white bread and offered a nut cracker made with rice flour. It paired very well with the dip.

Fettunta

I found this recipe in a Spirit magazine while on a recent flight. Fettunta is the Italian word for garlic bread, meaning bread that's toasted and rubbed with the whole clove of garlic. The key is really good olive oil and good cannellini beans that lets the garlic and the nuances of the olive oil come out in front.

***

Ingredients:

8 slices of Country bread

olive oil

1 whole garlic clove

Brush bread with olive oil and grill until golden, and lightly rub with the whole garlic. Set aside.

Dip

Best quality olive oil

1/4 clove garlic

1 cup dried cannellini beans soaked and cooked, OR 1 15oz. can, well drained

a few needles of fresh rosemary

salt and pepper

***

Directions:

In a food processor, puree cannellini beans, garlic, and rosemary with olive oil to make a puree with the consistency of mashed potatoes. Season to taste with salt and pepper.

Place spread on serving plate, place grilled bread over it, and drizzle olive oil over bread and puree. Serves 8