During the mad rush to stock up the kitchen cupboards, I decided cans of Cannellini beans would be in order. Since I do love them- cooked, drizzled with olive oil, dash of Thyme , sprinkled with Parmesan. Easy, and filling – it was also my go-to for lunch at the office.

So, I stood with the cabinet doors opened, staring at four cans of Cannellini beans and two of chickpeas wondering how to spice it up – since as usual my mother would be my worst food critic to please. 🙂  Don’t get me wrong, she’s awesome.

Here’s the recipe I’ll be testing for this evening’s dinner minus orzo/pasta option. Can you taste it? I can:

• 5 tablespoons extra-virgin olive oil, divided
• 1 medium onion, halved and cut into 1/4-inch slices
• 3 garlic cloves, thinly sliced
• 2 tablespoons tomato paste
• 3 cups water
• ¹/₂ cup heavy cream
• 1 ¹/₂ cups orzo or ditalini pasta
• 14 ounces diced tomatoes, juices included (one can)
• 14 ounces cooked cannellini beans or chickpeas, rinsed and drained (one can)
• Finely grated zest plus juice from 1 small lemon
• 3 cups to 4 cups chopped Tuscan or curly kale, any tough ribs removed (or substitute spinach or chard)
• 1 ¹/₂ teaspoons kosher salt, or to taste
• 1 pinch red chile flakes
• 1 tablespoon finely chopped fresh herbs (such as parsley, thyme, oregano) or substitute 1 teaspoon dried oregano or crushed fennel seeds
• 8 ounces mozzarella, torn or cut into bite-sized pieces (or substitute feta)
• Grated Parmesan or pecorino for serving (optional)    – {more}

Featured image and recipe full credit