Browsing Tag:

white bean

Tuscan White Bean Rosemary Soup

Soup season has arrived, meaning you’ll find me happily slurping down recipes like this for the next few months. I love nothing more on cool days than cupping my fingers around a hot bowl of soup, nearby a side of crusty bread waiting to be grasped by those warm hands. If I were still living at my parents’ house, you’d find a lit fireplace in that equation, too.

The heat-emitting comforts of winter can occasionally make me enjoy the season. The majesty of contrast.

This soup finds beauty in its simplicity. Good olive oil, garlic and a tablespoon or two of fresh herbs is really all you need to create a soup that’s tasty and equally as comforting. Spinach gives each bowl its color and a healthy dose of fueling nutrition, without overpowering the blend of delicate flavors.

To live as the Tuscans do, pair with a hearty slice of bread and a quality, full-bodied wine.

Click here for recipe…

Artichoke And White Bean Dip

Stew is to winter and fall as dip is to spring and summer. Portable and non-temperature sensitive, dips are perfect for so many summery, sunny outdoor occasions. I love nothing more than relaxing on a cushy blanket unfolded onto a shady patch of grass, a tall glass of iced mint tea and a hummus-laced pita by my side. Or maybe I stretch myself out on an Adirondack chair, basking in the sun* on my open deck, with a side of refreshing carrots and creamy dip to cool off my taste buds. (*Soaking up my daily dose of vitamin D, obviously.)

I always enjoy whipping up a good dip, as they nearly always elicit great taste, and lend themselves perfectly to potlucks, picnics or picnic table parties. Whether served aside a platter of veggies, pita, and/or crackers, or smeared on a sandwich and stored away in your backpack, dips (vegan in particular) are born to head outside on bright, warm days for your outdoor eating pleasures. Maybe it’s just because I’m addicted to hanging outdoors, but to me, nothing beats dining outside.

Plus, dips give me just one more excuse to use my food processor. Which I obviously love. Throw everything into its body, give it a whirl, and voila. Who doesn’t love easy recipes like that?

The following dip calls on white beans and artichokes for its bulk, and Old Bay for its commanding seasoning. It yields a flavor different from nearly any other dip I’ve ever tasted, which is refreshing in itself. While the recipe doesn’t utilize fresh artichokes, it still celebrates the flavors of spring. Serve with crackers, veggies, or as Horizon’s suggest, on a vegan BLT.

The following recipe is an adapted version from Horizons: New Vegan Cuisine

Artichoke And White Bean Dip

-1-12 oz. jar unmarinated artichokes, drained
-1-15 oz. can cannelini beans
-1/2 cup onion, chopped
-1 tsp. garlic, crushed
-1/2 cup bell pepper, chopped
-1/4 cup vegan mayo
-1 tsp. black pepper
-1/2 tsp. salt
-1 tsp. Old Bay seasoning
-2 tsp. Dijon mustard

Blend all ingredients in a food processor, leaving as coarse or as creamy as desired. Garnish with parsley or cilantro, if desired.

Kale and White Bean Soup

There’s nothing better on a brisk fall evening than being curled up in front of the fireplace with a warm bowl of soup and a slice of crusty bread.  Seriously.  Fall is the time for soup, garden greens, spiced apple cider, and fireplace stories.

While I no longer have my garden or my fireplace with me at my Philly apartment, I do have wonderful nearby farmer’s markets stocked with greens, along with a compact, workable kitchen where I can cook myself up some tummy-warming soup.  Pair it with some sourdough bread (undeniably good for anytime of year) and an easy, comforting dinner has been created right in my city apartment.

What I love about this particular soup recipe is that it’s overall rather light, but it’s extra heavy on nutrients.  Full of calcium and vitamin A-heavy kale, along with protein-packed beans, this soup fairs pretty well for containing a list of ingredients that can fit on less than two hands.  Feel free to double the recipe if you’re serving more than a few people, although this soup is best within the first couple days while the kale stays nice and vibrant in color.

Kale and White Bean Soup with Grilled Garlic-Rubbed Bread

(Serves 3)

-1 Tbsp. extra virgin olive oil
-1 bay leaf
-1 small onion, minced
-1 clove garlic, minced
-1 15.0z can no-salt-added cannellini beans
-3 cups chopped or torn kale
-2 cups water or vegetable broth
-3/4 tsp. salt
-1/4 tsp. pepper
-1/2 lemon, sliced

In a large saucepan, heat olive oil over medium-high heat.  Add garlic, onion, and bay leaf, sautéing until onion is translucent.  Stir in undrained can of beans, salt and pepper, and water/broth.  Bring to a boil.  Add kale and reduce to a simmer.  Cook for 15-20 minutes, or until kale is tender.  Remove from heat.  Serve with a slice of lemon squeezed on top, and piece of grilled garlic-rubbed bread (see recipe below).

Grilled Garlic-Rubbed Bread

-3 1/3-inch slices of crusty sourdough bread
-2 garlic cloves, sliced in half
-Olive oil
-Salt and pepper

Heat a grill or grill pan on high.  Brush both sides of bread with olive oil.  Grill bread on both sides until toasted with a bit of char.  Remove from grill and immediately rub with sliced garlic until most of the garlic is spread across the bread.  Sprinkle with salt and pepper.  Serve.

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