Cannellini Bean Salad

 Continuing on my quest for great summer salads, this winner comes from the magazine, “Eating Well”.  I love all kinds of beans and always keep a good variety of canned ones in my pantry just for throwing together a last minute salad.  They’re good for you and make a great, quick “go-to” lunch.  Fresh herbs make all the difference in this light summery salad, and I love the crunch of the celery against the creamy beans. Everything about it screams healthy!  Eat it on it’s own as a salad or use as a base to top with fish, grilled shrimp, scallops or chicken!  Bon Appétit!
Cannellini Bean Salad

Cannellini Bean Salad

Cannellini Bean Salad

adapted from “Eating Well” Magazine

Ingredients:

  • 1 teaspoon finely grated lemon zest
  • ⅓ cup lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons fresh oregano, minced
  • 1-2 tablespoons fresh sage, minced
  • 2 tablespoons minced fresh chives
  • ½ teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 15-oz cans cannellini beans, rinsed well
  • 1 cup cherry tomatoes, halved or quartered
  • 1 cup finely diced celery

Preparation:

In a large bowl, combine lemon zest, lemon juice, olive oil, oregano, sage, chives, salt & pepper. Add rinsed beans, celery and tomatoes.  Toss well.  

 

Liz’s Tidbits:

  • Great for picnics or outings! Can be made and stored in the refrigerator a day ahead.

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Quick Tomato Soup

This recipe was a great find for me! My standard, go-to recipe calls for roasting fresh tomatoes in the oven.  Don’t get me wrong, that produces a great tasting soup, but sometimes I don’t have that kind of time!  I’ve hesitated trying recipes that call for canned tomatoes, because I just didn’t think they’d measure up, but I’m here to tell you that canned is the way to go! Use the good ones (San Marzano) and the tomato flavor will shine!  And who knew canned tomatoes have a higher concentration of cancer-fighting lycopene than fresh?  Bingo! A quick soup that’s healthy AND tastes great!

I made some of Nordstrom Cafe’s Parmesan-Garlic Crostini to go with the soup. Fantastic!

Quick Tomato Soup

Quick Tomato Soup

Quick Tomato Soup

slightly adapted from “Eating Well” Magazine

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon chopped fresh parsley or thyme, plus more for garnish (optional)
  • 1 (28-ounce) can whole peeled San Marzano tomatoes
  • 1 (14-ounce) can whole peeled San Marzano tomatoes
  • 4 cups low sodium chicken or vegetable broth
  • ½ cup half-and-half (optional…I did not add this)
  • ½ teaspoon salt
  • ground pepper to taste

Preparation:

Heat butter and oil over medium heat in a large pot.  Add onion and celery and cook, stirring occasionally until soft, about 5 minutes.  Add garlic and thyme (or parsley) and cook another 30 seconds, lowering heat if necessary so that garlic does not burn.  Stir in canned tomatoes with juices, add broth, and bring to a low boil over high heat.  Reduce to simmer, and cook for about 10 minutes.

Either puree with an immersion blender or in batches in a blender (take care when blending hot liquids).  Stir in salt & pepper and half-and-half if using.  Garnish with either thyme or parsley.

LIZ’S TIDBITS:

  • You can easily double the recipe, and it freezes really well.  Use three 28-ounce cans of tomatoes if doubling. Do yourself a favor and buy the good San Marzano tomatoes.  You will be glad you did!

If you like this post, feel free to Tweet it, Facebook it, or just email it by clicking the “share” button below. 🙂

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