Type what you have

Ingredients

• ✓ cannellini bean
• chicken breast
• black olive
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
2. 2 Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything.
3. 3 Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.

By rstinkham

Ingredients

• ✓ cannellini bean
• sweet pea
• butter
• parmesan cheese
• black pepper

Instructions

1. 1 Empty sweet peas and cannellini beans into a saucepan; cook and stir over medium-high heat until heated through and 1/3 of the liquid has evaporated, about 10 minutes. Stir butter into pea mixture until melted, 2 to 3 minutes. Reduce heat to medium.
2. 2 Stir Parmesan cheese and black pepper into pea mixture. Cook, stirring occasionally, until creamy and thickened, 5 to 10 minutes.

By ohevshalomel

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• tomato
• penne pasta
• salt

Instructions

1. 1 In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Mix pasta with bean mixture and salt as desired.

By Jen

Ingredients

• ✓ cannellini bean
• baking soda
• olive oil
• garlic
• sage
• tomato sauce
• salt
• black pepper

Instructions

1. 1 Place beans in a large pot. Cover with water and stir in baking soda. Soak at room temperature for 8 to 12 hours.
2. 2 Drain and rinse beans; return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving water. Set beans and cooking water aside.
3. 3 Heat olive oil in the same pot over medium heat. Sauté garlic and sage in hot oil until fragrant, about 2 minutes. Add beans; cook and stir until beans absorb the aroma of garlic and sage.
4. 4 Pour in tomato sauce; bring to a simmer. Cook, stirring occasionally, until beans are soft but not mushy, 10 to 15 minutes. Add reserved cooking water to keep sauce from burning if needed. Season with salt and pepper. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ cannellini bean
• penne pasta
• escarole
• tomato
• garlic
• onion
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
2. 2 In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.

By Renee Trivelli Milillo

Ingredients

• ✓ cannellini bean
• olive oil
• escarole
• salt
• pepper
• red pepper flakes
• garlic
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
3. 3 Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; stir in garlic. Pour in beans with juice and simmer until creamy, about 10 minutes.
4. 4 Stir in escarole and parsley; simmer 10 minutes more.

By KristaP

Ingredients

• ✓ cannellini bean
• olive oil
• chicken sausage
• onion
• garlic
• italian seasoning
• chicken broth
• kale
• parmesan cheese

Instructions

1. 1 On a 6-quart Instant Pot, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel.
2. 2 Add the onion, garlic, beans, Italian seasoning, and Swanson Chicken Broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes).
3. 3 When done, press Cancel and use the quick-release method to release the pressure.
4. 4 Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.

Ingredients

• ✓ cannellini bean
• turkey sausage
• water
• chicken soup base
• zucchini
• yellow onion
• carrot
• garlic
• spinach
• herbes de provence
• rosemary
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 5 minutes. Add water, chicken soup base, beans, zucchini, onion, carrots, and garlic. Stir once.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add spinach, Italian herbs, and rosemary; stir until spinach has wilted. Ladle minestrone into bowls and top with freshly grated Parmesan cheese.

By thedailygourmet

Ingredients

• ✓ cannellini bean
• olive oil
• carrot
• celery
• zucchini
• onion
• garlic
• rosemary
• tomato
• potato
• swiss chard
• beef stock

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add carrots, celery, zucchini, and onion; saute until the vegetables are soft, about 10 minutes. Add garlic and rosemary; cook, stirring so the garlic doesn't burn, for another 2 minutes. Add tomatoes, potatoes, and chard.
2. 2 Bring to a simmer and cook until the chard is wilted, about 5 minutes. Add beef stock and beans, bring to a simmer, and cook until potatoes are tender, about 15 minutes.

By Culinary Ginger

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• garlic
• red pepper flakes
• black pepper
• hot sausage
• basil
• paprika
• chicken broth
• kale
• potato

Instructions

1. 1 Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
2. 2 Mix sausage, basil, and paprika together in a bowl.
3. 3 Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes.
4. 4 Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium-low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

By KDC860

Ingredients

• ✓ cannellini bean
• olive oil
• garlic
• chicken broth
• red pepper flakes
• anchovy
• oregano
• lemon zest
• escarole
• salt
• black pepper
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook and stir until bubbling and sizzling, about 20 seconds. Pour in chicken broth and bring to a boil. Cook until liquid is reduced by half, 6 to 8 minutes. Stir in a pinch of red pepper flakes.
2. 2 Stir in cannellini beans and bring to a boil. Cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in anchovy fillet, oregano, and lemon zest; simmer for 3 minutes.
3. 3 Add escarole and reduce the heat to low. Cook and stir until escarole wilts, about 5 minutes. Season with salt and pepper, then drizzle with extra-virgin olive oil and add another pinch of red pepper flakes.

By John Mitzewich

Ingredients

• ✓ cannellini bean
• pearl barley
• olive oil
• pancetta
• bacon
• onion
• carrot
• celery
• water
• salt
• black pepper
• rosemary
• olive oil

Instructions

1. 1 Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
2. 2 Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
3. 3 Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
4. 4 Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

By Erinn

Ingredients

• ✓ cannellini bean
• turkey sausage
• garlic
• fennel
• onion
• white wine
• black pepper
• bay leaf
• red pepper flakes
• water
• salt
• kale
• olive oil
• parmigiano-reggiano cheese
• red pepper flake

Instructions

1. 1 Soak beans in cold water, 8 hours to overnight.
2. 2 Drain beans and set aside.
3. 3 Make a shallow cut, lengthwise, down center of each sausage link; peel off casings. Transfer bulk sausage to a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to bottom of the pot, creating a fond, 3 to 5 minutes.
4. 4 Add onion; stir to coat in rendered drippings. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to the pot while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Season with black pepper, bay leaves, and 1/4 teaspoon pepper flakes. Stir in water.
5. 5 Add beans to the pot, increase heat to high, and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Season with 1 teaspoon salt; simmer until beans are tender, about 30 minutes more. Taste beans to be certain they are perfectly cooked.
6. 6 Smash about 1/4 beans with a potato masher for a creamy texture if desired. Stir in kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust seasonings.
7. 7 Drizzle servings with olive oil; sprinkle with Parmigiano-Reggiano cheese and pepper flakes.

By John Mitzewich

Ingredients

• ✓ cannellini bean
• olive oil
• sweet sausage
• celery
• yellow onion
• elbow macaroni
• tomato paste
• chicken broth
• red pepper flakes
• oregano
• salt
• black pepper
• swiss chard
• parmigiano-reggiano cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta; cook and stir for 2 minutes.
3. 3 Stir in tomato paste until evenly distributed, 2 to 3 minutes. Pour in 3 cups broth; increase heat to high and bring to a boil. Stir in red pepper flakes, oregano, salt, and pepper. Reduce heat to medium and let simmer, stirring often, for about 5 minutes. Add more broth if needed.
4. 4 Place chopped chard in a bowl. Cover with cold water and rinse leaves; any grit will fall to the bottom of the bowl. Transfer chard to a colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
5. 5 Stir in white beans; continue cooking and stirring until pasta is tender, 4 to 5 minutes. Remove from heat and stir in grated cheese. Serve topped with additional grated cheese.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• carrot
• celery
• bell pepper
• potato
• tomato
• white bean
• chicken broth
• baby spinach
• green pea
• salt
• black pepper
• pesto

Instructions

1. 1 Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
2. 2 For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cannellini bean
• garlic
• onion
• carrot
• parsley
• basil
• oregano
• olive oil
• tomato
• macaroni
• butter
• parmesan cheese
• salt
• pepper

Instructions

1. 1 In a large skillet, saute garlic, onion, carrot, parsley, basil and oregano in olive oil until onions are tender.
2. 2 Add the tomatoes plus 1/4 cup of the can juices and the salt and pepper. Cover and stir frequently, simmering for 10 minutes or until vegetables are tender. Add the cannellini beans and cover. Simmer for 20 minutes.
3. 3 Cook macaroni according to package directions, drain and toss with butter and Parmesan cheese. Add to cannellini bean mixture. Serve immediately with additional Parmesan cheese, if desired.

By MARBALET

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• carrot
• garlic
• chicken broth
• water
• white wine
• potato
• rosemary
• sage
• thyme
• kale
• red chile pepper
• black pepper

Instructions

1. 1 Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes. Stir in carrot and garlic; cook for 5 minutes more.
2. 2 Pour in chicken broth, water, and white wine; stir in potatoes, rosemary, sage, and thyme. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes.
3. 3 Add cannelini beans, kale, chile pepper, and black pepper; simmer, covered, for 30 more minutes.

By ChrisKelly

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• kale
• tomato
• green chile pepper
• garlic
• water
• bay leaf
• cumin
• onion powder
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
2. 2 Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.

By Stefanie N

Ingredients

• ✓ cannellini bean
• butter
• olive oil
• carrot
• shallot
• garlic
• prosciutto
• chicken broth
• ditalini pasta
• rosemary
• bay leaf
• thyme
• garlic
• truffle salt
• cheesecloth
• butcher's twine

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, olive oil, carrots, shallot, and garlic. Saute for 5 minutes. Add prosciutto and saute for 3 minutes. Mix in chicken broth, cannellini beans, and pasta.
2. 2 Prepare a bouquet garni by placing rosemary, bay leaf, and thyme onto a piece of cheesecloth. Secure cheesecloth with butcher's twine. Add to the soup.
3. 3 Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Season soup with garlic granules and truffle salt. Remove bouquet garni prior to serving.

By thedailygourmet

Ingredients

• ✓ cannellini bean
• onion
• bacon
• garlic
• nutmeg
• red pepper flakes
• chicken broth
• parmesan cheese rind
• sun-dried tomato
• swiss chard
• orzo
• pastina
• sage leaf
• basil
• parmesan cheese
• olive oil

Instructions

1. 1 Cook onion, bacon, garlic, nutmeg, and pepper flakes in a large saucepan over medium heat until onion is translucent, about 5 minutes.
2. 2 Add chicken broth and cannellini beans; bring to a boil. Stir in cheese rind and sun-dried tomatoes. Reduce heat to a simmer; simmer about 10 minutes.
3. 3 Meanwhile, cut stems from chard leaves; slice stems into ¾-inch long pieces. Cut chard leaves into 1-inch wide ribbons; set aside. Stir chard stems and pasta into soup. Reduce heat to a simmer; cook until pasta is tender, about 10 minutes. Stir in chard leaves, sage, and basil; simmer until just wilted, 3 to 4 minutes.
4. 4 Divide soup among bowls. Top with grated cheese; drizzle with olive oil.

By Callinectes Sapidus

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• carrot
• celery
• garlic
• rosemary
• tomato sauce
• water
• chicken broth
• zucchini
• ditalini pasta
• black pepper
• parsley
• parmesan cheese

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Sauté onion, carrot, celery, garlic, and rosemary until vegetables begin to soften, about 5 minutes.
2. 2 Stir in tomato sauce, beans, water, broth, zucchini, pasta, and pepper; bring to a simmer. Cook, uncovered and stirring occasionally, until pasta is tender, 10 minutes. Stir in parsley. Serve topped with Parmesan and additional parsley if desired.

By College Inn Broths and Stocks

Ingredients

• ✓ cannellini bean
• olive oil
• turkey sausage
• mild sausage
• onion
• salt
• ancho chile powder
• paprika
• cumin
• black pepper
• chipotle chile powder
• oregano
• water
• tomato puree
• red bell pepper
• green bell pepper

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Cook and stir hot and mild Italian sausage, onion, and a pinch of salt in hot oil until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
2. 2 Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, and oregano; sauté until fragrant, about 2 minutes.
3. 3 Pour in water and tomato purée; bring to a simmer. Reduce heat to medium-low and cook at a steady simmer until sausage is tender, about 45 minutes. Add more water as needed and skim any fat that floats to the top.
4. 4 Stir in beans and bell peppers. Simmer until vegetables are tender, about 30 minutes. Season with salt.

By John Mitzewich

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• garlic
• chicken broth
• tomato juice
• tomato
• spinach
• zucchini
• carrot
• celery
• italian seasoning
• salt
• black pepper
• rotini pasta

Instructions

1. 1 Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
2. 2 Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.

By Shelly Culp

Ingredients

• ✓ cannellini bean
• black pepper
• salt
• bay leaf
• red pepper flakes
• oregano
• rosemary
• heavy cream
• parmesan cheese
• chicken stock
• white wine
• garlic
• celery
• carrot
• onion
• pancetta
• butter

Instructions

1. 1 Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned, about 3 minutes.
2. 2 Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.
3. 3 Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.

By Brian Genest

Ingredients

• ✓ cannellini bean
• red pepper flakes
• olive oil
• parmigiano-reggiano
• orecchiette pasta
• swiss chard
• water
• chicken broth
• garlic
• cayenne pepper
• oregano
• thyme
• black pepper
• tomato paste
• salt
• celery
• onion
• bacon

Instructions

1. 1 Heat a soup pot over medium heat. Add bacon; cook, stirring occasionally, until fat has mostly rendered and bacon begins to crisp, about 5 minutes. Drain off all but about 1 tablespoon drippings. Add onion, celery, and salt to the pot; sauté until softened and onion turns translucent, 5 to 7 minutes.
2. 2 Stir in tomato paste, black pepper, dried oregano, dried thyme, and cayenne pepper. Cook, stirring occasionally, until tomato paste starts to caramelize onto bottom of the pot, about 2 minutes. Add minced garlic; cook and stir, 1 to 2 minutes. Stir in chicken broth and water; increase heat to high and bring to a simmer. Reduce heat to medium; simmer while you prep Swiss chard.
3. 3 Remove chard leaves from stems; discard stems. Gather a handful of leaves and slice in one direction; turn and slice in other direction. Repeat with remaining chard leaves; place into a bowl and fill with water. Swish leaves to remove dirt; transfer washed leaves to a colander, a handful at a time, to drain.
4. 4 Add Swiss chard to the pot; simmer over medium heat until leaves become tender, about 10 minutes. Season with salt.
5. 5 Stir in beans; increase heat to high and bring to a boil. Stir in pasta; reduce heat to medium-high. Cook until pasta is tender, 12 to 15 minutes, stirring occasionally.
6. 6 Taste; adjust seasonings. Top servings with Parmigiano-Reggiano cheese, a drizzle of olive oil, and red pepper flakes.

By John Mitzewich

Ingredients

• ✓ cannellini bean
• parsley
• parmigiano-reggiano cheese
• olive oil
• bread cube
• lemon
• creme fraiche
• cayenne pepper
• thyme
• rosemary
• black pepper
• salt
• chicken broth
• garlic
• carrot
• celery
• onion
• butter
• olive oil

Instructions

1. 1 Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot, and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium-high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
2. 2 Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
3. 3 Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

By John Mitzewich

Ingredients

• ✓ cannellini bean
• water
• chicken broth
• garlic
• sage leaf
• bay leaf
• salt
• olive oil
• onion
• carrot
• celery
• potato
• cabbage
• swiss chard
• kale
• tomato
• french bread
• salt
• black pepper
• parmesan cheese
• olive oil

Instructions

1. 1 Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
2. 2 Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
3. 3 Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
4. 4 Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.

By JOSIE

Ingredients

• ✓ cannellini bean
• lemon juice
• flat-leaf parsley
• water
• green bean
• white wine
• beet
• turnip
• carrot
• leek
• chili flake
• bay leaf
• kosher salt
• rosemary
• garlic
• roma tomato
• onion
• olive oil
• kosher salt
• parmigiano reggiano cheese
• garlic
• olive oil
• kale
• turnip green
• beet green

Instructions

1. 1 Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water.
2. 2 Remove greens from ice water and squeeze out as much water as possible.
3. 3 Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap.
4. 4 Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes.
5. 5 Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes.
6. 6 Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
7. 7 Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.

By Oxbow Farm

Ingredients

• ✓ cannellini bean
• garlic
• kielbasa sausage
• onion
• kale
• parsley
• thyme
• parmesan cheese

Instructions

1. 1 In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.

By MARIGOLD

Ingredients

• ✓ cannellini bean
• cream cheese
• blue cheese dressing
• cheddar cheese
• buffalo wing sauce
• chive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese, blue cheese dressing, 1/2 cup Cheddar cheese, and Buffalo wing sauce together in a bowl. Slightly mash cannellini beans in a separate bowl; fold into cheese mixture. Spread mixture into a pie pan or baking dish and top with remaining Cheddar cheese and chives.
3. 3 Bake in the preheated oven until bubbly, 20 to 25 minutes.

By laurie