Tortellini Soup

Yield: 6 servings

2 tbsp olive oil

1 onion, diced

2 carrots, small dice

2 celery stalks, small dice

6 cloves garlic, minced

1 tbsp Italian seasoning

1/2 cup sun-dried tomatoes, diced

6 cups vegetable stock

1 can diced tomatoes

2 tbsp tomato paste

1 can cannelloni beans, divided

1 package tortellini

seasonal greens, such as kale or spinach, roughly chopped

parmesan cheese (optional)

1. Heat oil in a large pot over medium heat. Add onion, carrot, celery, garlic, sun-dried tomatoes and Italian seasoning. Saute until the onions are translucent, approximately 5 minutes.

2. Add broth, tomatoes and tomato paste. Stir together until everything is incorporated. Bring to a boil, then reduce heat and let simmer for 10 minutes.

3. Place half the beans into a blender with 1/4 cup water. Blend until smooth. Add to soup.

4. Add remaining beans, tortellini, and greens. Simmer for 5 more minutes until greens have wilted and tortellini is cooked.

5. Serve immediately, topping with grated parmesan cheese.

https://plantyou.com/vegan-tortellini-soup/

Chicken Enchilada Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

1 jalapeno, seeded and diced

1 green bell pepper, chopped

3 cloves garlic, minced

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp oregano

salt and pepper

1 cup red enchilada sauce

2 cups chicken broth (or vegetable broth)

1 can cannellini beans, rinsed and drained, divided

1 lb boneless, skinless chicken

3/4 cup corn kernels

juice of 1 lime

1/4 cup cilantro, chopped

optional garnishes: tortilla strips or chips, shredded cheese, avocado, jalapeno, lime, cilantro

1. In a large pot, heat olive oil over medium high heat. Add onion, jalapeno, green bell pepper, and garlic. Saute until onions are translucent and begin to soften, about 2-4 minutes.

2. Reduce heat to medium and stir in all of the spices: cumin, coriander, turmeric, oregano, and salt and pepper.

3. Add in the enchilada sauce, chicken broth, 1/2 can white beans, and uncooked chicken.

4. Bring soup to a boil then reduce to a simmer for 25 to 30 minutes.

5. After 25 minutes or so, remove the chicken with a slotted spoon and shred with two forks. Add back to the pot.

6. In a blender or food processor, add the remaining white beans and 1/2 cup water (or broth). Blend until smooth, adding a little more water if necessary. Add blended white beans into the soup pot.

7. Stir in the corn, lime juice, and cilantro. Allow soup to cook and simmer uncovered for 10 more minutes to thicken and bring flavors together.

8. Optional: Serve with tortilla chips, shredded cheese, avocado, jalapeno slices, an extra lime wedge, and/or more cilantro.

https://www.ambitiouskitchen.com/chicken-enchilada-soup/

Sausage, Beans, and Greens Soup

Servings: 4

1 tbsp olive oil

2 spicy or Italian sausages, casings removed, chopped

1 onion, chopped

2-3 carrots, chopped

1-2 bell peppers, chopped

4 cloves garlic, finely chopped

salt and pepper

1 tbsp thyme

1 tbsp rosemary

1/2 tsp red pepper flakes

4 cups chicken (or vegetable) stock

1 (14-oz) can diced tomatoes

1 large can cannellini beans, rinsed and drained

1 cup greens (eg spinach, kale, cabbage, chard)

optional: 1/4 cup grated Parmesan

1. In a large pot, heat oil over medium heat. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate.

2. Add onion, carrots, peppers, and garlic to pot. Season with salt and pepper. Cook, stirring frequently, until onions are tender, about 8 minutes.

3. Add thyme, rosemary, red pepper flakes, chicken stock, tomatoes, and cooked sausage. Bring to a boil, then reduce heat and simmer until flavours have melded, about 30 minutes.

4. Using a fork, coarsely mash half the beans. Add to pot along with remaining beans. Let simmer 10 minutes.

5. Divide spinach among bowls, then ladle soup over spinach. If using kale or cabbage, add to pot to let cook for a few minutes to soften.

6. Optional: Garnish soup with Parmesan cheese.

https://www.bonappetit.com/recipe/spicy-sausage-and-white-bean-soup

Chorizo and White Bean Cassoulet

Yield: 4 servings

1 tbsp olive oil

4 links chorizo, cut into chunks

1/2 onion, diced

1 carrot, diced

1 stalk celery, diced

3 cloves of garlic, finely minced

1 small can diced tomatoes

1 tbsp tomato paste

3 cups chicken stock

1/4 cup white wine

1/2 tsp cayenne pepper

1 tsp thyme

1 tsp oregano

1 tsp smoked paprika

4 cups of spinach, chopped (or chard or kale)

1 can cannelloni beans, drained and rinsed

1. In a large pot, heat the oil over medium heat. Add the chorizo and let the chunks brown on each side. Remove from heat and set aside.

2. To the same pot, add the onion, carrot, and celery, and sauté for about 10 minutes, until just browning.

3. Add garlic and sauté another minute.

4. Add the tomatoes, tomato paste, chicken stock, white wine, and spices. Add the browned chorizo back to the pot. Bring to a boil and reduce heat to low. Simmer 15 minutes uncovered.

5. Add the spinach and beans and stir to wilt spinach and warm beans.

http://spanishsabores.com/2013/12/17/chorizo-and-white-bean-stew-with-spinach/

Cod, Chorizo, Beans, and Greens

Yield: 2 servings

1 tbsp olive oil

100g chorizo

1 onion, finely chopped

1 red chilli, deseeded and finely chopped

1/2 bag spinach, chopped

400g can cannelloni beans, drained

juice of 1/2 lemon

2 cod fillets

1/2 tsp smoked paprika

1. Heat oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan. Add the onion and fry for 5 mins, until the meat is cooked through and the onion is soft and golden.

2. Add the chilli and the spinach and cook for another minute, until the spinach is wilted.

3. Add the beans and lemon juice. Stir to combine.

4. Season the fish with the smoked paprika and salt and pepper.

5. In a separate pan, cook the fish until flaky.

6. Spoon the bean mixture onto plates, then carefully top with the fish.

https://www.bbcgoodfood.com/recipes/smoky-hake-beans-greens

Cannelloni and Green Bean Salad

Yield: 4 servings

4 handfuls green beans

1 can white cannelloni beans, drained and rinsed

1 tbsp balsamic vinegar

1/4 cup olive oil

1 tbsp tamari

1 tsp smoked paprika

1 tbsp nutritional yeast

3 tbsp lemon juice

3 tbsp green onion, finely chopped

3 tbsp cilantro, finely chopped

salt and pepper

1 tsp lemon zest

1/4 cup toasted almond slivers

1. In a medium sized pot, bring at least 6 cups of water to a boil with 1 teaspoon of salt. Add green beans and cook for for about 3 minutes, or until just tender. Immediately plunge into ice cold water to stop cooking.
2. In a small bowl, mix balsamic vinegar, olive oil, tamari, paprika, nutritional yeast, lemon juice, green onion, cilantro, and salt and pepper.
3. Plate cannelloni beans and top with green beans. Pour dressing over and toss gently.
4. Garnish with lemon zest and toasted almonds.

http://mikaelareuben.com/recipes/green-bean-salad-w-herbs/

Spicy Bulgur and Beans

Yield: 4 servings

1 cup bulgur

2 cups water

zest and juice of 1 lemon

salt and pepper

1 tbsp olive oil

2 cloves of garlic, finely minced

1 fresh red chilli, finely sliced

1 can cannelloni beans

1. In a medium pot, bring the bulgur and water to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

2. Finely grate in the lemon zest and squeeze in the juice. Season to taste with salt and pepper.

3. Drain and rinse cannelloni beans.

4. Heat olive oil in a frying pan over medium-high heat. Add the garlic and chilli and cook for 1 minute, or until softened.

5. Add cannelloni beans and the cooked bulgur. Stir well to coat.

http://www.jamieoliver.com/recipes/pork-recipes/grilled-pork-chops/

Minestrone Soup

Yield: 8 servings

2 tbsp olive oil

2 slices thick-cut smoked bacon, diced

1 red onion, diced

1 small leek, diced

1 clove garlic, minced

1 carrot, small dice

2 celery stalks, small dice

1 large potato, diced

1 zucchini, small dice

1 tsp dried oregano

1 bay leaf

1 can diced tomatoes

1L vegetable stock

1/2 cup small pasta

1 can cannelloni beans

1 large seasonal greens, such as savoy cabbage, kale, chard, roughly chopped

½ a bunch of fresh basil, sliced thinly

parmesan cheese (optional)

1. Heat oil in a large pot over medium heat. Add the bacon and fry gently for 2 minutes, or until golden.

2. Add the onion, leek, garlic, carrot, and celery. Cook slowly for about 5 minutes, or until the vegetables have softened.

3. Add the potato, zucchini, oregano, bay leaf, tomatoes, and vegetable stock. Cover and bring everything slowly to the boil, then simmer for about 10 minutes.

4. Add the pasta and cook for another 6 minutes, until pasta is almost done.

5. When potatoes and pasta are both cooked through, add beans and greens. Cook for 1 minute. Season to taste with salt and pepper. 

6. To serve, add basil and grated parmesan cheese.

http://www.jamieoliver.com/recipes/vegetables-recipes/minestrone-soup/