comfort food, Food
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Food: Saturday Brunch or Dinner – Includes White Beans

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
  • medium onion, halved and cut into 1/4-inch slices
  • garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • 3 cups water
  • 1/2 cup heavy cream
  • 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)
  • 1/2 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 


  1. Pingback: Food: Saturday Brunch or Dinner – Includes White Beans – Eleve11

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