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
Delicious 😋
Pingback: Food: Saturday Brunch or Dinner – Includes White Beans – Eleve11