How To make White Beans with Spinach Puree
1 lb small white beans
soaked overnight
1 box frozen chopped spinach :
thawed
4 cloves garlic minced
1 c soft bread crumbs
1 bay leaf
dried oregano dried thyme salt and white pepper :
to taste
Rinse and drain beans. Cook with bay leaf until tender (1-2 hours). Partially drain, leaving beans in about 1/2 c of their liquid; reserve drained liquid in case more moisture is needed. Combine bread crumbs and garlic in a bowl (these may be minced together in food processor if making bread crumbs). Heat spinach and add salt, white pepper, oregano and thyme to taste; puree spinach mixture. Combine beans, bread crumbs and as much spinach puree as needed to bind ingredients together. Serve slightly warm.
How To make White Beans with Spinach Puree's Videos
My Italian friend gave me a recipe for Easy Bean Soup! So delicious you'll want more!
My Italian friend gave me a recipe for easy bean soup! So delicious you want more!
This is a very simple and light Italian bean soup that is quick and easy to prepare. This easy bean soup is so tasty that you will definitely want more.
Recipe:
2 carrots
2 small onions
1 large onion
2 garlic cloves
1.5 liters (6 glasses) water
3 black peppercorns
olive oil
1 celery stalk
1 can of chopped tomatoes
2 cans of white beans
100 g spinach
2 teaspoons dried basil
1 teaspoon dried oregano
salt to taste
pepper to taste
100 g spinach
Parmesan
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#HotFood #recipe #soup #soup recipe
Meatless Monday Creamy White Bean & Kale Soup: Creamy Fasolada
This creamy white bean and kale soup comes together in one pot in under an hour. It’s hearty, delicious, and healthy. The beans and potato make it naturally creamy and perfect for Meatless Monday! You’re gonna love this one.
Ingredients
2 (15-ounce) cans of cannellini beans
1/4 cup olive oil
1 onion, finely chopped
2 carrots, peeled and diced
2 celery ribs, diced
1 potato diced
salt, to taste
ground black pepper, to taste
5 garlic cloves, grated
6 cups vegetable stock
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
5 ounces baby kale
1/4 cup finely chopped parsley
2-3 tablespoons fresh lemon juice
extra virgin cold-pressed olive oil
feta cheese for garnish
Instructions
Add the onion, celery, and carrots to a pot with olive oil. Season with a pinch of salt and cook over medium heat until soft. About 8-10 minutes.
Drain the beans and set aside in a strainer.
Add the garlic to the pot and warm through for a few seconds.
Add the potatoes, beans, stock, and season with salt, pepper, oregano, and crushed red pepper flakes. Mix it together and bring it to a boil. Reduce the heat to medium-low and cook for about 15 minutes or until the potatoes are fork-tender.
Transfer 1/3 to 1/2 of the soup to a blender and puree until smooth. Add the puree back to the pot and mix together.
Taste and adjust seasoning if needed.
Add the baby kale leaves to the pot and cook for 5 minutes or until tender.
Add the lemon juice and the parsley and serve with olive oil and feta cheese and some toasted bread.
Enjoy!
Notes
Leftovers can be stored in an airtight container and refrigerated for up to a week.
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Tuscan White Bean Puree
Catherine McCord of Weelicious brings us this healthy and delectable recipe for a Tuscan-style puree made out of white beans. Your baby will love it!
Ingredients
1 cup spinach or greens of your choice
1 garlic clove
1 tablespoon chopped onion
1/8 teaspoons dried oregano
1/2 cup cooked brown rice
1 cup cooked white beans
1/2 cup chopped tomatoes, fresh or canned
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Mediterranean White Bean Dip ready in 15 mins!!!
Print the recipe here:
Ingredients
15 ounces cooked white beans (butter beans, cannellini, Great Northern) rinsed
2 garlic cloves
6 sun-dried tomatoes packed in oil
1/4 cup olive oil plus more for garnish
1/4 cup water
3-4 tablespoons fresh lemon juice
1 teaspoon dried oregano
pinch of crushed red pepper flakes
4 ounces feta cheese, crumbled
Garnish:
capers
olives
feta cheese
olive oil
Instructions
Place the garlic in a food processor and pulse until minced.
Add the sun-dried tomatoes and pulse until finely chopped.
Add the beans and puree.
Add the feta cheese, crushed red pepper flakes, water, oregano, and lemon juice and puree until smooth.
Taste and add salt f needed.
transfer the dip onto a serving plate or bowl and garnish it with olive oil, capers, feta, and your favorite toppings.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
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Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Instant Pot White Bean Soup Recipe
This Instant Pot White Bean Soup uses dried navy beans and fresh vegetables. The soup is partially puréed for a creamy texture. It's vegetarian, vegan, and gluten-free. It's easily made whole food plant-based no oil (WFPBNO) by omitting the olive oil in favor of 1-2 tbsp of water or broth.
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How to Make White Bean and Spinach Soup | Cook Vegan
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