CANNELLINI BEANS AND GARLIC BRUSCHETTA
Make and share this Cannellini Beans and Garlic Bruschetta recipe from Food.com.
Provided by TishT
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, process the cannellini beans and 1 garlic clove until smooth.
- Slowly add the 1/4 of olive oil with the motor running.
- Season with salt and pepper, and set aside.
- Heat a grill pan.
- Grill the slices of bread until distinct grill marks form.
- Brush with the remaining olive oil, and rub with the remaining garlic clove.
- Spread the beans over the bruschetta, and sprinkle with parsley.
- Serve.
Nutrition Facts : Calories 188.2, Fat 14.3, SaturatedFat 2, Sodium 170.9, Carbohydrate 13.2, Fiber 0.6, Sugar 1.1, Protein 2
SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP
This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Sarah DiGregorio
Categories dinner, lunch, soups and stews, appetizer, main course
Time 8h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
- Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.
BRUSCHETTA WITH CANNELLINI BEANS AND HERBS
Canned beans make this a good option year-round.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a medium saucepan over medium heat until hot but not smoking. Add garlic and anchovy fillets, and cook until fragrant, about 1 minute. Stir in beans and herbs. Cook until beans are warm, about 3 minutes. Spoon mixture onto bruschetta slices, and drizzle with oil.
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