Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “Cannellini beans”

Sweet Potato, Carrot & Pumpkin Soup

With such an abundance of root vegetables available in winter there is no excuse for not making a big steaming pot of hearty soup.  This time I chose predominantly sweet potatoes and carrots and threw in some pumpkin to thicken it.  The best addition however was a tin of drained cannellini beans.

This gave the soup more texture and when blended it was beautifully smooth and silky and a good way to sneak some beans into everyone’s diet.  I also makes the soup go further.  This recipe freezes well and we even use it as a sauce over freshly cooked filled pasta like tortellini or ravioli.

IMG_8426

Ingredients:

2 tablespoons olive oil

1 clove garlic grated

2 tablespoons cumin powder

2 sweet potatoes

4 large carrots

½ butternut pumpkin

1 large onion sliced

2 litres of chicken stock

1 400g tin cannellini beans drained

Salt & pepper to taste

Spring onions finely chopped for garnish

Tabasco sauce

Method:

Heat the olive oil in a large soup pot

Gently sauté the onions and garlic

In the meantime peel and chop all the root vegetables into chunks of about the same size

Add to the soup pot with the cumin powder and toss to coat the vegetables

Pour in the chicken stock and bring to the boil

Season to taste and simmer until vegetables are soft – about 1 hour

Add in the cannellini beans and blend with a stick blender to puree the soup

Check the seasoning again – if too thick add some more water and bring back gently to the boil

Serve piping hot garnished with spring onions and a few drops of your favourite Tabasco or hot sauce.

 

Bon Appetit!  🙂

Cannellini Bean, Spinach & Tomato Salad

Spring is upon us in Melbourne and our thoughts start to turn towards lighter meals and the lovely salads we savour in the warmer months.

This one is fantastic – it only takes minutes to make and can be embellished by whatever you have at hand.  I was hanging on the pantry door wondering what to make and came across a tin of Cannellini beans…  I also stumbled  across some chilli infused olive oil and added a tablespoon for a little kick…  A search through the fridge and voila – we had a delicious warm salad in seconds…

Cannellini bean & Spinach Salad

 

Ingredients:

1 tablespoons chilli infused good olive oil

1 large clove of garlic grated

8 baby Roma or cherry tomatoes

1 tin of drained cannellini beans (keep the liquid)

Good handful of fresh baby spinach

1 tablespoon finely shredded Basil

1 teaspoon white wine vinegar (to taste – add more if you like a sharper tang)

Salt & Pepper to taste

2 tablespoons crumbled Persian feta cheese

 

Method:

Gently fry the garlic in the chilli oil

Throw in the cherry tomatoes whole and gently roll around for a few minutes until a bit softened

Add the drained cannellini beans and gently heat through

Throw in the spinach and basil and gently mix until the greens are wilted

Add the vinegar

If necessary add some additional olive oil or liquid from the beans if it seems a bit dry – you want an oozy thick mixture

Season to taste

Serve with crumbled Persian feta on top

 

Bon Appetit!  🙂

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