Minestrone with Green Beans and Fennel

There's nothing like a warming bowl of soup on a chilly day. For a vegetarian version of this feel-good hearty vegetable soup, use vegetable broth—preferably homemade.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 medium cloves garlic, smashed
  
  


• 
  
  1/2 lb. green beans, trimmed and cut into 1-inch pieces
  
  


• 
  
  1 small fennel bulb, quartered, cored, and cut into 1/4-inch dice
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  1 14-1/2-oz. can diced tomatoes
  
  


• 
  
  1 15-1/2-oz. can cannellini beans, rinsed and drained
  
  


• 
  
  1/2 cup dried ditalini pasta or small elbows
  
  


• 
  
  1/2 cup freshly grated Parmigiano-Reggiano; more for sprinkling
  
  


• 
  
  6 large fresh basil leaves, coarsely chopped
  
  


• 
  
  Freshly ground black pepper
  
  

Heat the oil and garlic in a medium saucepan over medium heat until the garlic begins to brown, 2 to 3 minutes; discard the garlic. Raise the heat to medium high, add the green beans, fennel, and 3/4 tsp. salt, and cook, stirring, until the beans and fennel begin to soften and brown in places, 5 to 7 minutes. Add the broth and the tomatoes with their juices and bring to a boil. Add the cannellini beans and pasta and return to a boil. Reduce the heat to a simmer, cover, and cook until the pasta and green beans are completely tender, 10 to 12 minutes.

Stir in the cheese and basil and season to taste with salt and pepper. Serve sprinkled with additional cheese.

Cannellini Bean and Kale Soup

This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, finely chopped (1-1/2 cups)
  
  


• 
  
  1 medium carrot, peeled and finely chopped (3/4 cup)
  
  


• 
  
  1 medium celery stalk, finely chopped (3/4 cup)
  
  


• 
  
  1-1/2 tsp. minced fresh rosemary
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 large cloves garlic, minced (1 Tbs.)
  
  


• 
  
  1 quart homemade or lower-salt vegetable broth
  
  


• 
  
  Two 15-oz. cans cannellini beans, rinsed and drained
  
  


• 
  
  6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
  
  


• 
  
  1 Parmigiano-Reggiano rind (1x3 inches; optional)
  
  


• 
  
  1-1/2 tsp. cider vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.


Stir the cider vinegar into the soup and season to taste with salt and pepper.

Sausage, Cannellini and Kale Soup

This hearty Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work.
This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation to serve one vegetarian, or check out the totally meatless version of this recipe.

• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, finely chopped (1-1/2 cups)
  
  


• 
  
  1 medium carrot, peeled and finely chopped (3/4 cup)
  
  


• 
  
  1 medium celery stalk, finely chopped (3/4 cup)
  
  


• 
  
  1-1/2 tsp. minced fresh rosemary
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 large cloves garlic, minced (1 Tbs.)
  
  


• 
  
  1 quart homemade or lower-salt chicken or vegetable broth
  
  


• 
  
  Two 15-oz. cans cannellini beans, rinsed and drained
  
  


• 
  
  6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
  
  


• 
  
  1 Parmigiano-Reggiano rind (1x3 inches; optional)
  
  


• 
  
  1-1/2 tsp. cider vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2/3 lb. sweet or hot bulk Italian sausage, rolled into bite-size meatballs
  
  

Heat 1 Tbs. of the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.


Meanwhile, heat the remaining 1/2 Tbs. oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage meatballs, sprinkle with a pinch of salt, and cook, stirring occasionally, until browned and cooked through, about 10 minutes.


Add the sausage to the soup and bring to a simmer over medium-high heat. Cook 5 minutes more to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.

Grilled Bruschetta with Rosemary-White Bean Purée & Heirloom Tomatoes

• 
  
  3/4 cup extra-virgin olive oil; more as needed
  
  


• 
  
  4 cloves garlic, smashed and peeled
  
  


• 
  
  Two 3- to 4-inch sprigs plus 1 tsp. chopped fresh rosemary
  
  


• 
  
  2 large ripe heirloom tomatoes (about 1-1/4 lb.), cut into 1/2-inch dice (about 3 cups)
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  1-1/2 tsp. kosher salt; more as needed
  
  


• 
  
  One 15-oz. can cannellini beans, rinsed well and drained
  
  


• 
  
  1/3 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  1 to 2 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  1 lb. baguette, cut into 1/2-inch-thick slices
  
  

Heat the oil, garlic, and rosemary sprigs in a small saucepan over medium heat until they start to sizzle steadily and become fragrant, 2 to 3 minutes. Let the oil cool to room temperature. Strain the oil into a measuring cup. (If making ahead, store in the refrigerator and use within 3 days.)

Put the tomatoes in a medium bowl and toss with 3 Tbs. of the garlic oil, the mint, and 1 tsp. of the salt.

Put the beans in a food processor and add about 6 Tbs. of the garlic oil, the Parmigiano, 1 Tbs. of the lemon juice, the chopped rosemary, remaining 1/2 tsp. salt, and the black pepper and puree until smooth. Season to taste with more salt, pepper, and lemon juice.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Brush both sides of the bread with the remaining garlic oil. (If you run out, use plain olive oil to finish.) Sprinkle lightly with salt. Grill the bread until crisp, with nice grill marks on both sides, 1 to 2 minutes per side.

Spread the grilled bread with the bean purée, top with a generous spoonful of the tomatoes and their juices, sprinkle lightly with pepper, and set out on a large platter so your guests can help themselves.

Grilled Bruschetta with Rosemary-White Bean Purée & Heirloom Tomatoes

• 
  
  3/4 cup extra-virgin olive oil; more as needed
  
  


• 
  
  4 cloves garlic, smashed and peeled
  
  


• 
  
  Two 3- to 4-inch sprigs plus 1 tsp. chopped fresh rosemary
  
  


• 
  
  2 large ripe heirloom tomatoes (about 1-1/4 lb.), cut into 1/2-inch dice (about 3 cups)
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  1-1/2 tsp. kosher salt; more as needed
  
  


• 
  
  One 15-oz. can cannellini beans, rinsed well and drained
  
  


• 
  
  1/3 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  1 to 2 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  1 lb. baguette, cut into 1/2-inch-thick slices
  
  

Heat the oil, garlic, and rosemary sprigs in a small saucepan over medium heat until they start to sizzle steadily and become fragrant, 2 to 3 minutes. Let the oil cool to room temperature. Strain the oil into a measuring cup. (If making ahead, store in the refrigerator and use within 3 days.)

Put the tomatoes in a medium bowl and toss with 3 Tbs. of the garlic oil, the mint, and 1 tsp. of the salt.

Put the beans in a food processor and add about 6 Tbs. of the garlic oil, the Parmigiano, 1 Tbs. of the lemon juice, the chopped rosemary, remaining 1/2 tsp. salt, and the black pepper and puree until smooth. Season to taste with more salt, pepper, and lemon juice.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Brush both sides of the bread with the remaining garlic oil. (If you run out, use plain olive oil to finish.) Sprinkle lightly with salt. Grill the bread until crisp, with nice grill marks on both sides, 1 to 2 minutes per side.

Spread the grilled bread with the bean purée, top with a generous spoonful of the tomatoes and their juices, sprinkle lightly with pepper, and set out on a large platter so your guests can help themselves.

Minestrone with Green Beans and Fennel

There's nothing like a warming bowl of soup on a chilly day. For a vegetarian version of this feel-good hearty vegetable soup, use vegetable broth—preferably homemade.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 medium cloves garlic, smashed
  
  


• 
  
  1/2 lb. green beans, trimmed and cut into 1-inch pieces
  
  


• 
  
  1 small fennel bulb, quartered, cored, and cut into 1/4-inch dice
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  1 14-1/2-oz. can diced tomatoes
  
  


• 
  
  1 15-1/2-oz. can cannellini beans, rinsed and drained
  
  


• 
  
  1/2 cup dried ditalini pasta or small elbows
  
  


• 
  
  1/2 cup freshly grated Parmigiano-Reggiano; more for sprinkling
  
  


• 
  
  6 large fresh basil leaves, coarsely chopped
  
  


• 
  
  Freshly ground black pepper
  
  

Heat the oil and garlic in a medium saucepan over medium heat until the garlic begins to brown, 2 to 3 minutes; discard the garlic. Raise the heat to medium high, add the green beans, fennel, and 3/4 tsp. salt, and cook, stirring, until the beans and fennel begin to soften and brown in places, 5 to 7 minutes. Add the broth and the tomatoes with their juices and bring to a boil. Add the cannellini beans and pasta and return to a boil. Reduce the heat to a simmer, cover, and cook until the pasta and green beans are completely tender, 10 to 12 minutes.

Stir in the cheese and basil and season to taste with salt and pepper. Serve sprinkled with additional cheese.

Sausage, Cannellini and Kale Soup

This hearty Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work.
This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation to serve one vegetarian, or check out the totally meatless version of this recipe.

• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, finely chopped (1-1/2 cups)
  
  


• 
  
  1 medium carrot, peeled and finely chopped (3/4 cup)
  
  


• 
  
  1 medium celery stalk, finely chopped (3/4 cup)
  
  


• 
  
  1-1/2 tsp. minced fresh rosemary
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 large cloves garlic, minced (1 Tbs.)
  
  


• 
  
  1 quart homemade or lower-salt chicken or vegetable broth
  
  


• 
  
  Two 15-oz. cans cannellini beans, rinsed and drained
  
  


• 
  
  6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
  
  


• 
  
  1 Parmigiano-Reggiano rind (1x3 inches; optional)
  
  


• 
  
  1-1/2 tsp. cider vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2/3 lb. sweet or hot bulk Italian sausage, rolled into bite-size meatballs
  
  

Heat 1 Tbs. of the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.


Meanwhile, heat the remaining 1/2 Tbs. oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage meatballs, sprinkle with a pinch of salt, and cook, stirring occasionally, until browned and cooked through, about 10 minutes.


Add the sausage to the soup and bring to a simmer over medium-high heat. Cook 5 minutes more to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.

Cannellini Beans with Lemon, Roasted Red Peppers, and Bacon

Smoky bacon, sweet roasted red pepper, and tangy lemon transform canned beans in this easy side dish. Serve with lamb chops or sausages.

• 
  
  1 medium lemon, scrubbed
  
  


• 
  
  2 oz. thick bacon (about 2 slices), cut crosswise into thin strips
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1 large clove garlic, minced
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  Two 15-1/2-oz. cans cannellini beans, rinsed and drained
  
  


• 
  
  3/4 cup lower-salt chicken broth
  
  


• 
  
  2 jarred roasted red peppers, cut into small dice
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Kosher salt
  
  

Using a vegetable peeler, shave six 1-inch-wide strips of zest from the lemon (avoid the white pith). Cut the strips crosswise 1/4 inch wide. Juice half of the lemon and reserve the juice and zest separately.


In a 3-quart saucepan over medium heat, cook the bacon with 1 Tbs. of the oil, stirring occasionally, until it renders most of its fat and starts to brown, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.


Remove the pan from the heat and add the rosemary, garlic, and red pepper flakes; cook, swirling the contents of the pan, until sizzling steadily and fragrant, about 30 seconds. Return the pan to medium heat and add the beans, chicken broth, roasted peppers, and lemon zest. Bring to a boil; then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the broth thickens and the flavors meld, 10 to 15 minutes. Stir in 1 Tbs. of the lemon juice and 1/2 tsp. pepper. Season to taste with more lemon juice or salt. Serve drizzled with the remaining 1 Tbs. oil and sprinkled with the bacon.

White Bean Soup with Andouille & Collard Greens

This soup is a complete meal! Just add a warm French baguette and you’re golden. Feel free to experiment with different types of sausage, including the wonderful variety of flavored chicken sausages sold with the other poultry products at the supermarket.

• 
  
  1 Tbs. olive oil
  
  


• 
  
  1 cup chopped yellow onion
  
  


• 
  
  12 oz. andouille or chorizo sausage, diced
  
  


• 
  
  4 cups reduced-sodium chicken broth
  
  


• 
  
  Two 15-oz. cans cannellini or other white beans, drained
  
  


• 
  
  1 bunch fresh collard greens, washed well, tough stems removed, and chopped, or two 10-oz. packages frozen chopped collard greens, thawed
  
  


• 
  
  1 Tbs. sherry vinegar or red wine vinegar
  
  


• 
  
  Table salt and freshly ground black pepper to taste
  
  

Heat the oil in large saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the broth and bring to a simmer.


Using a fork, slightly mash most of the white beans and add to the pan. Simmer for 5 minutes, then add the collard greens and simmer until wilted, about 3 minutes. Stir in the vinegar, season with salt and pepper, and serve.

Creamy White Bean & Herb Dip

This new take on bean dip is equally good served cold or at room temperature.

• 
  
  2 15-oz. cans cannellini beans, rinsed and drained
  
  


• 
  
  4 oz. cream cheese (1/2 cup)
  
  


• 
  
  1/3 cup chopped yellow onion
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 anchovy fillet, rinsed and patted dry (optional)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  


• 
  
  1 Tbs. chopped fresh marjoram or oregano
  
  


• 
  
  Crudités, crusty sourdough bread, or crackers, for serving
  
  

Put the beans, cream cheese, onion, lemon juice, anchovy (if using), 1 tsp. salt, and 1/2 tsp. pepper in a food processor and process until smooth. With the motor running, drizzle in the oil. Transfer the spread to a large bowl and fold in 2 Tbs. of the chives and the marjoram. Season to taste with salt and pepper.


Transfer the spread to a serving bowl, garnish with the remaining 1 Tbs. chives, and serve with crudités, bread, or crackers.

Creamy White Bean & Herb Dip

This new take on bean dip is equally good served cold or at room temperature.

• 
  
  2 15-oz. cans cannellini beans, rinsed and drained
  
  


• 
  
  4 oz. cream cheese (1/2 cup)
  
  


• 
  
  1/3 cup chopped yellow onion
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 anchovy fillet, rinsed and patted dry (optional)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  


• 
  
  1 Tbs. chopped fresh marjoram or oregano
  
  


• 
  
  Crudités, crusty sourdough bread, or crackers, for serving
  
  

Put the beans, cream cheese, onion, lemon juice, anchovy (if using), 1 tsp. salt, and 1/2 tsp. pepper in a food processor and process until smooth. With the motor running, drizzle in the oil. Transfer the spread to a large bowl and fold in 2 Tbs. of the chives and the marjoram. Season to taste with salt and pepper.


Transfer the spread to a serving bowl, garnish with the remaining 1 Tbs. chives, and serve with crudités, bread, or crackers.

Creamy White Bean & Herb Dip

This new take on bean dip is equally good served cold or at room temperature.

• 
  
  2 15-oz. cans cannellini beans, rinsed and drained
  
  


• 
  
  4 oz. cream cheese (1/2 cup)
  
  


• 
  
  1/3 cup chopped yellow onion
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 anchovy fillet, rinsed and patted dry (optional)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  


• 
  
  1 Tbs. chopped fresh marjoram or oregano
  
  


• 
  
  Crudités, crusty sourdough bread, or crackers, for serving
  
  

Put the beans, cream cheese, onion, lemon juice, anchovy (if using), 1 tsp. salt, and 1/2 tsp. pepper in a food processor and process until smooth. With the motor running, drizzle in the oil. Transfer the spread to a large bowl and fold in 2 Tbs. of the chives and the marjoram. Season to taste with salt and pepper.


Transfer the spread to a serving bowl, garnish with the remaining 1 Tbs. chives, and serve with crudités, bread, or crackers.

Sausage, Cannellini and Kale Soup

This hearty Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work.
This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation to serve one vegetarian, or check out the totally meatless version of this recipe.

• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, finely chopped (1-1/2 cups)
  
  


• 
  
  1 medium carrot, peeled and finely chopped (3/4 cup)
  
  


• 
  
  1 medium celery stalk, finely chopped (3/4 cup)
  
  


• 
  
  1-1/2 tsp. minced fresh rosemary
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 large cloves garlic, minced (1 Tbs.)
  
  


• 
  
  1 quart homemade or lower-salt chicken or vegetable broth
  
  


• 
  
  Two 15-oz. cans cannellini beans, rinsed and drained
  
  


• 
  
  6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
  
  


• 
  
  1 Parmigiano-Reggiano rind (1x3 inches; optional)
  
  


• 
  
  1-1/2 tsp. cider vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2/3 lb. sweet or hot bulk Italian sausage, rolled into bite-size meatballs
  
  

Heat 1 Tbs. of the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.


Meanwhile, heat the remaining 1/2 Tbs. oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage meatballs, sprinkle with a pinch of salt, and cook, stirring occasionally, until browned and cooked through, about 10 minutes.


Add the sausage to the soup and bring to a simmer over medium-high heat. Cook 5 minutes more to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.