Type what you have

Ingredients

• ✓ white bean
• parmesan cheese
• gruyere cheese
• spaghetti
• tomato
• kidney bean
• salt
• olive oil
• tomato
• garlic
• basil
• potato
• carrot
• zucchini
• green bean
• water
• vegetable broth

Instructions

1. 1 Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
2. 2 Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
3. 3 Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.

By somaluna

Ingredients

• ✓ white bean
• salt
• white wine
• tomato paste
• celery
• carrot
• onion
• parsley
• bread crumb
• butter
• garlic pork sausage
• vegetable oil
• black pepper
• salt
• pork chop
• pork shoulder
• garlic
• thyme
• black peppercorn
• bay leaf
• tarbais bean
• duck leg confit
• pancetta
• chicken stock

Instructions

1. 1 Pour chicken stock into a large pot. Add pancetta, bones from duck confit, and drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic cloves into a small square of cheesecloth to create a bouquet garni; add to the pot. Stir and bring to a simmer over high heat; skim off any foamy scum that forms if desired. Reduce the heat to low and simmer until beans are almost tender, 30 to 45 minutes.
2. 2 Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; add pork and brown for 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook until nicely browned on all sides, turning occasionally, 3 to 4 minutes. Cut sausages in half and transfer to the bowl with pork pieces.
3. 3 Remove fat and skin from duck confit and add to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup bean cooking liquid.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Place onion, carrot, and celery in the same skillet used to brown the meats; add a pinch of salt. Cook and stir over medium heat until onion is translucent and the mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
6. 6 Drain beans over a large bowl to retain all the cooking liquid. Discard bones and bouquet garni.
7. 7 Place drained beans into a large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup cooking liquid. Add pork pieces and distribute evenly among the beans. Top with shredded duck confit. Nestle sausage halves into bean mixture.
8. 8 Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
9. 9 Bake in the preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from the oven and create a small well in the center of the cassoulet crust. Ladle about 1/2 cup cooking liquid (or as needed) into the well to rehydrate the mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is evenly distributed, but try not to disturb the crusty surface.
10. 10 Continue baking until surface is crispy and caramelized, meat is fork-tender, and beans are creamy and tender, about 30 to 45 more minutes.
11. 11 Serve in large bowls with a spoonful or two of hot cooking liquid. Top with chopped fresh parsley.

By John Mitzewich

Ingredients

• ✓ white bean
• black bean
• tomato
• kale
• butter
• onion
• chili powder
• garlic and herb seasoning
• salt
• chicken breast
• chicken broth
• heavy cream

Instructions

1. 1 Place black beans, white beans, tomatoes, and kale in a slow cooker.
2. 2 Melt the butter in a large skillet over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes.
3. 3 Transfer the onion to the slow cooker.
4. 4 Sprinkle with chili powder, garlic and herb seasoning, and salt.
5. 5 Place the chicken breast halves on top, then pour the chicken broth into the slow cooker.
6. 6 Cook on Low for 6 hours. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili.
7. 7 Stir in the heavy cream, allow to heat for a few minutes, and serve.

By Valerie Bagwell McGreevy

Ingredients

• ✓ white bean
• olive oil
• onion
• celery
• garlic
• thyme
• black bean
• vegetable broth
• cumin
• sage

Instructions

1. 1 Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.

By Connie Fabian Byrnes

Ingredients

• ✓ white bean
• olive oil
• garlic
• farfalle pasta
• fire-roasted diced tomato
• basil

Instructions

1. 1 Combine the olive oil and garlic in a small bowl. Set aside.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
3. 3 Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

By elsaw

Ingredients

• ✓ white bean
• chicken
• water
• hominy
• onion
• green chile
• garlic
• cumin
• oregano
• chicken bouillon
• monterey jack cheese

Instructions

1. 1 Cover chicken with water in a large pot and bring to a boil; reduce heat to low and simmer until chicken is no longer pink in the center, 45 minutes to 1 hour. Remove chicken and set aside to cool. Reserve cooking liquid. Shred chicken when cool enough to handle.
2. 2 Combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. Cover and refrigerate overnight.
3. 3 Cook chicken and bean mixture on Low in slow cooker for 4 to 4 1/2 hours. Top individual servings with Monterey Jack cheese.

By ASweetGemini

Ingredients

• ✓ white bean
• spinach
• carrot
• olive oil
• shallot
• garlic
• chicken stock
• oregano
• thyme
• salt
• black pepper
• lemon juice

Instructions

1. 1 Combine baby spinach and carrot in a food processor; pulse until finely chopped.
2. 2 Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, 2 to 3 minutes. Stir in spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer until flavors combine, about 20 minutes.
3. 3 Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.

By jenn

Ingredients

• ✓ white bean
• chicken breast
• white chili seasoning
• chicken broth
• salsa verde
• cream-style corn
• onion
• celery
• jalapeno pepper
• green chile
• garlic
• cilantro

Instructions

1. 1 Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.
3. 3 Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.

By hamburgertuktuk

Ingredients

• ✓ white bean
• olive oil
• chicken breast
• onion
• red bell pepper
• garlic
• chicken broth
• corn
• skim milk
• cornstarch
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
2. 2 Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.

By drrckbr

Ingredients

• ✓ white bean
• garlic
• chicken breast
• zucchini
• tomato
• basil
• black pepper

Instructions

1. 1 Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

By hauliewytmo

Ingredients

• ✓ white bean
• halloumi cheese
• pomegranate vinegar
• honey
• harissa
• olive oil
• black pepper
• black bean
• kidney bean
• red onion
• mint
• cilantro

Instructions

1. 1 Heat a large nonstick pan over medium-high heat. Cook each halloumi slab on all 4 sides, about 5 minutes. Set aside and allow to cool slightly; cut into 1/4-inch cubes.
2. 2 While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.
3. 3 Combine black beans, kidney beans, white beans, onion, mint, and cilantro in a bowl and toss with a spoon. Add cooked halloumi. Drizzle vinaigrette dressing over salad and toss to coat. Cover and allow to sit at room temperature at least 15 minutes.

By Buckwheat Queen

Ingredients

• ✓ white bean
• ham hock
• onion
• brown sugar
• maple syrup
• salt
• water
• ketchup
• mustard

Instructions

1. 1 In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour. Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown sugar, maple syrup, salt and water.
2. 2 Mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. Mix well and serve.

By Laura

Ingredients

• ✓ white bean
• olive oil
• mushroom
• onion
• celery
• garlic
• barley
• vegetable broth

Instructions

1. 1 Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
2. 2 Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
3. 3 Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

By Niki

Ingredients

• ✓ white bean
• bacon
• ground beef
• baked bean
• pork
• butter bean
• brown sugar
• barbecue sauce
• onion soup mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium heat, cook bacon until crisp. Drain, crumble, and set aside. In the same skillet, cook and crumble the ground round until evenly browned. Drain.
3. 3 In a large deep casserole dish or Dutch oven, combine the bacon, beef, baked beans, white beans, and butter beans. Stir in the brown sugar, barbeque sauce, and onion soup mix until well blended.
4. 4 Bake, uncovered, for 1 hour in the preheated oven.

By Michael D'Angelo

Ingredients

• ✓ white bean
• olive oil
• onion
• italian seasoning
• chicken broth
• tomato
• cabbage
• ham
• celery

Instructions

1. 1 Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes. Season with Italian seasoning; cook and stir for 1 more minute.
2. 2 Stir in chicken broth, white beans, tomatoes, cabbage, ham, and celery; bring to a boil. Reduce the heat to low and simmer until celery and cabbage are tender, 15 to 20 minutes.

By ScottF

Ingredients

• ✓ white bean
• butter
• all-purpose flour
• milk
• green chile pepper
• onion powder
• cumin
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-high heat until bubbling and frothy. Whisk in flour until it forms a smooth, golden paste, about 45 seconds. Pour in milk slowly, whisking constantly. Reduce heat to medium-low; cook and stir until thickened, about 5 minutes.
2. 2 Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.

By AishaSahar

Ingredients

• ✓ white bean
• tomato paste
• hot pepper sauce
• black pepper
• cumin
• paprika
• garlic-pepper seasoning
• oregano
• worcestershire sauce
• chili powder
• brown rice
• vegetable broth
• tomato
• ground turkey
• garlic
• celery
• carrot
• onion
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a large pot over medium heat. Saute onion, carrot, and celery for 10 minutes. Add garlic and cook for an additional 2 minutes. Remove with a slotted spoon and set aside.
2. 2 Heat remaining olive oil in the pan and add ground turkey. Cook and stir until browned and crumbly, 5 to 7 minutes. Add the vegetables back in. Add brushed tomatoes, broth, and uncooked rice. Season with chili powder, Worcestershire, oregano, garlic-pepper seasoning, paprika, cumin, and pepper; bring to a boil. Cover and lower heat to a simmer. Let simmer for 1 hour.
3. 3 Uncover, taste, and adjust spices. Add white beans and hot sauce. If chili is too thin, add 1/4 cup tomato paste. Cover and cook over medium-low heat for 15 minutes more.

By C R Henning

Ingredients

• ✓ white bean
• nutmeg
• cinnamon
• paprika
• coriander
• garlic powder
• white sugar
• red pepper flakes
• cayenne pepper
• black pepper
• cumin
• salt
• kidney bean
• black bean
• red chili bean
• tomato sauce
• red wine
• garlic
• onion
• beef stew meat
• olive oil

Instructions

1. 1 Heat enough olive oil in a large pot to cover the bottom of the pot over high heat; sear beef in hot oil in batches until completely browned, 5 to 7 minutes per batch. Remove browned beef with a slotted spoon to a bowl between batches.
2. 2 Pour some olive oil into the pot with the browned bits of beef on the bottom; heat until shimmering. Saute onion and garlic in the hot oil until beginning to brown, 5 to 7 minutes.
3. 3 Pour red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until the wine reduces slightly in volume, about 5 minutes.
4. 4 Pour tomato sauce, chili beans with sauce, white beans, black beans, and kidney beans into the pot; stir. Bring the mixture to a simmer and reduce heat to medium-low. Stir sea salt, cumin, black pepper, cayenne pepper, red pepper flakes, sugar, garlic powder, coriander, paprika, cinnamon, and nutmeg into the beef mixture. Cook until the beef is very tender, 2 to 3 hours.

By Ed Price

Ingredients

• ✓ white bean
• ground beef
• onion
• taco seasoning mix
• red kidney bean
• white kidney bean
• ranch-style bean
• pinto bean
• black bean
• white hominy
• tomato
• green chile pepper

Instructions

1. 1 Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker. Add onion; sprinkle in taco seasoning.
2. 2 Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chiles into beef mixture. Cover slow cooker.
3. 3 Cook on Low until cooked through and flavors blend, 4 to 5 hours.

By Janelleh

Ingredients

• ✓ white bean
• water
• olive oil
• onion
• carrot
• spinach
• chicken broth
• garlic
• bay leaf
• parsley
• salt
• black pepper

Instructions

1. 1 Place white beans into a large container and cover with water; let soak 8 hours to overnight.
2. 2 Drain beans, reserving 2 cups soaking water.
3. 3 Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
4. 4 Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.

By tina812

Ingredients

• ✓ white bean
• coconut oil
• bell pepper
• onion
• tomato
• firm tofu
• lime
• adobo seasoning
• chili powder
• turmeric
• paprika
• swiss chard leaf
• nutritional yeast

Instructions

1. 1 Heat coconut oil in a skillet over medium heat; cook and stir bell peppers and onions until cooked through, about 5 minutes. Add tomatoes and cook for 3 minutes more.
2. 2 Stir tofu into bell peppers mixture; cook and stir until tofu is cooked through, about 4 minutes. Mix white beans into tofu mixture; cook and stir until heated through, 3 to 4 minutes. Add juice of 1 lime, adobo seasoning, chili powder, turmeric, and paprika; cook and stir for 3 minutes more.
3. 3 Arrange Swiss chard on serving plates and fill each with tofu mixture; top each with nutritional yeast and remaining lime juice.

By Balanced Babe

Ingredients

• ✓ white bean
• pork shoulder
• garlic
• olive oil
• kosher salt
• black pepper
• italian seasoning
• rosemary
• cayenne pepper
• romaine lettuce
• cherry tomato
• red wine vinegar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut about six holes into each side of pork roast with a sharp knife; insert one garlic clove half into each hole. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, then season with Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
3. 3 Roast in the preheated oven for 3 hours. Turn the oven off with roast inside and leave it to rest for 1 hour. Then refrigerate the roast, 8 hours to overnight.
4. 4 Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
5. 5 Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
6. 6 Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
7. 7 Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

By John Mitzewich

Ingredients

• ✓ white bean
• butternut squash
• almond breeze unsweetened original
• almond breeze almond-cashew blend
• garlic powder
• paprika
• nutmeg
• white cheddar cheese
• kale
• whole wheat pasta
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Combine the butternut squash, Almond Breeze, garlic powder, smoked paprika, and nutmeg in a pot. Bring mixture to a boil over high heat, then reduce heat to low, cover, and cook for 10-15 minutes, until the squash is tender.
2. 2 Add the butternut squash mixture to a blender with the white beans and blend until completely smooth. A stick blender should also work here, if you prefer.
3. 3 Transfer butternut squash/bean mixture back to the pot (no heat yet). Add the cheese a little at a time, stirring until melted and incorporated. Then, add the kale.
4. 4 Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.
5. 5 Cook the pasta according to package directions, drain, then mix with the sauce.
6. 6 Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.

By Almond Breeze

Ingredients

• ✓ white bean
• black pepper
• salt
• hot pepper sauce
• oregano
• red pepper flakes
• parsley
• onion
• basil
• white vinegar
• italian seasoning
• paprika
• cumin
• brown sugar
• chili powder
• black bean
• kidney bean
• onion
• celery
• green bell pepper
• vegetable oil
• tomato sauce
• tomato
• red wine
• garlic
• ground beef
• bacon

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.
2. 2 Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.
3. 3 Heat the vegetable oil in a skillet over medium heat. Stir in the green bell peppers, celery, and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stock pot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans, white beans, and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot pepper sauce, salt, and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.

By hoeguy

Ingredients

• ✓ white bean
• green salsa
• tomato
• green chile pepper
• chicken broth
• corn
• onion
• oregano
• cumin
• salt
• black pepper
• chicken breast

Instructions

1. 1 Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
2. 2 Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
3. 3 Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

By Starr

Ingredients

• ✓ white bean
• olive oil
• carrot
• celery
• yellow bell pepper
• red onion
• tomato
• vegetable broth
• quinoa
• giardiniera
• garlic powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a deep pan over medium-high heat. Saute carrots, celery, bell pepper, and onion until crisp-tender, about 5 minutes. Add beans, tomatoes, broth, quinoa, giardiniera, garlic powder, salt, and pepper. Bring to a boil. Turn down to a simmer and cook until most of the liquid has been absorbed, about 20 minutes.

By mg

Ingredients

• ✓ white bean
• olive oil
• gnocchi
• olive oil
• yellow onion
• water
• garlic
• chard leaf
• spinach
• tomato
• pepper
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi; cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. 2 Heat remaining 1 teaspoon oil in the skillet. Add onion; cook and stir over medium heat for 2 minutes. Stir in water and garlic, cover, and cook until onion is soft, 4 to 6 minutes. Add chard; cook and stir until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans, and black pepper; bring to a simmer. Stir in gnocchi; sprinkle with mozzarella cheese and Parmesan cheese. Cover and cook until cheeses are melted and sauce is bubbling, about 3 minutes.

By Breana Lai, M.P.H., R.D.

Ingredients

• ✓ white bean
• vegetable oil
• onion
• jalapeno pepper
• green chile pepper
• garlic
• cumin
• oregano
• cayenne pepper
• chicken broth
• chicken breast
• monterey jack cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large saucepan over medium-low heat. Add onion; cook and stir until tender, 5 to 8 minutes.
3. 3 Add jalapeño peppers, chile peppers, garlic, cumin, oregano, and cayenne pepper; cook and stir for 3 minutes.
4. 4 Stir in beans, chicken broth, and chicken. Simmer for 15 minutes, stirring occasionally.
5. 5 Remove from the heat. Slowly stir in cheese until melted.
6. 6 Serve warm. Enjoy!

By Cathy

Ingredients

• ✓ white bean
• olive oil
• canola oil
• yellow onion
• garlic
• kale
• chicken broth
• vegetable broth
• tomato
• herb seasoning
• salt
• pepper
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until soft.
3. 3 Add kale; cook and stir until wilted.
4. 4 Add 3 cups broth, 2 cups beans, tomatoes, herb seasoning, salt, and pepper; bring to a boil, then reduce heat and simmer for 5 minutes.
5. 5 Mix remaining beans and broth in a blender or food processor until smooth.
6. 6 Stir into soup to thicken, then simmer for 15 minutes. Ladle into bowls; sprinkle with parsley to serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ white bean
• pearl barley
• water
• olive oil
• onion
• garlic
• rosemary
• mushroom
• yellow bell pepper
• white wine
• tomato
• spinach
• red pepper flakes

Instructions

1. 1 Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
2. 2 Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

By SpicyBoston