Tuscan White Bean And Greens Panini Recipes

TUSCAN WHITE BEANS

Steps:

• Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.

TUSCAN BEAN SOUP WITH GREENS

Steps:

• In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently until wilted. Add the beans to the pot and stir to combine. Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and stir to combine. Add the thyme and season with salt and pepper to taste. Bring to a simmer and cook until heated through. Serve hot.

TUSCAN WHITE BEAN AND GREENS PANINI

Steps:

• Bring a large pot, 3/4 full of lightly salted water, to a boil.
• Add in greens and cook until tender, 5-8 minutes; drain in a colander, pressing with the back of a spoon to remove any excess liquid; set aside.
• In a frying pan; heat 2 tablespoons of olive oil over medium heat; add in garlic; cook/stir for about 15 seconds, then stir in the rosemary, thyme, oregano, and cayenne.
• Stir in the beans and 2 tablespoons broth; decrease heat to med-low and cook/stirring with a wooden spoon and mashing the beans, until the beans are warmed through and the mixture forms a coarse puree, 3-5 minutes.
• If the mixture seems dry, add a bit more broth; season with salt and pepper to taste; stir in the cooked greens; let cool slightly.
• Preheat the sandwich grill; place the bread slices on a work surface and brush 1 side of each bread slice with the remaining 1 tablespoon olive oil.
• Turn the bread and divide the bean mixture evenly between 2 of the bread slices, spreading it about 1/2 inch thick.
• Layer the onion slices and cheese shavings over the bean mixture, dividing evenly.
• Cover with the remaining 2 bread slices, oiled sides up, and press to pack gently.
• Place the panini in the grill, close the top plate, and cook until the bread is toasted and the beans and greens are warmed through, 3-5 minutes.
• Cut each sandwich in half and serve immediately.

TUSCAN CHICKEN WITH WHITE BEANS AND WILTED GREENS

Steps:

• Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.
• Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.

GIADA'S TUSCAN WHITE BEAN AND GARLIC SOUP

Steps:

• In a large soup pot, saute shallots or onion and garlic with butter and olive oil until soft, about 3-5 minutes.
• Add drained beans, sage, and broth. Bring to a simmer and simmer for about 10 minutes.
• If using an immersion blender: blend soup until smooth. If using a regular blender: pour half of mixture into blender and puree until smooth. Pour blended soup back into pan and blend remaining soup, then pour the rest of the blended soup back into pan.
• Add cream, black pepper, and salt to taste. Keep warm over very low heat!