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Posts Tagged ‘green beans’

I went through my garden to harvest what was ready or needed to be thinned. After a quick run through,  I took a look at my pickings.

Swiss chard, baby gray zucchini, and green beans.  Hmmmmm.  Since it was overcast, soup pops into mind.  And minestrone fits the bill.  Now, I’m not a huge fan of tomato based soups, but I can make an exception if the veggies are from my garden, or if it is this particular minestrone soup.  And since I can have both, well there you go!

Ingredients:

  • 1-1/2 tbsp olive oil
  • 1 onion, chopped
  • 3 carrots, sliced in 1/8 to 1/4 inch rounds
  • 3-4 stalk of celery, sliced
  • 3 cloves of garlic, minced or pushed through a garlic press
  • 4 large swiss chard or bok choy stalks,  separate the stalks from the leaves,and then chop all of it (you can substitute 3 cups of fresh spinach as well!)
  • 1-1/2 cups of fresh or frozen green beans
  • 1 14oz can of diced tomatoes
  • 1 8oz can of tomato sauce
  • 4 cups of beef broth
  • 1/2 cup of red wine (optional, but yummy!)
  • 1 14oz can of cannellini or kidney beans (I used light red in this recipe)
  • 1 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh basil (I’ve even used a tablespoon of basil pesto as a substitution!)
  • 2 zucchini, halved and chopped into 1/2 inch pieces
  • 1-1/2 cups of slightly undercooked pasta (I would recommend a mini penne, mini elbow, or something unique. No flat noodles!  I used a campanelle for this batch)
  • Shredded parmesan or Italian cheese blend for topping
  • Salt and pepper to taste

In a large pot on medium high, heat the olive oil until it’s shimmering.  Stir in the carrots, onion, and celery and sautee until they just start to brown. Add the garlic and cook until fragrant, about another minute.

Pour in the tomato sauce, diced tomatoes (juice included), green beans and chard stems, and give a good stir.

Next add in the kidney beans, beef broth, and wine if you’re using it.

Bring the soup to a boil, then turn the heat down to a simmer. Stir in the chard leaves (or spinach), oregano and basil

then cover and simmer for 15 minutes. Next,  stir in your semi-cooked pasta and zucchini.

Again cover with a lid and simmer for another 15-25 minutes until the pasta is cooked to “al dente” or still has a little tooth to it.

Add salt and pepper to taste, and serve sprinkled with shredded parmesan. Yet another recipe that gets even better the next day!!!!!

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Bored with the same old side dishes?  My Hubs was too. I’d mention green beans, and he would cringe. I had to get a little crafty, and thank goodness it paid off! This is one of his new favorites.  Add a protein and some potatoes into this mix and you have a full skillet meal.

Ingredients:

1 medium onion, chopped or sliced

8 oz mushrooms, sliced

2 tbsp butter

1 tbsp olive oil

1 lb fresh green beans, ends trimmed (frozen will work too)

2-3 carrots, cut carrot stick style (or into rounds or whatever!)

2/3 cup water

1 tsp onion powder

1 tsp salt

2 cloves garlic, minced or pushed through a garlic press

pepper to taste

Melt on medium high heat your butter and olive oil in skillet until butter is foaming. Add in onion and mushroom and sautee until softened, about 5-7 minutes. Add in 1 clove of minced garlic and cook until fragrant, which only takes another minute. Pour into a bowl and set aside.

In the same skillet add, green beans, carrots, water, onion powder, salt and remaining garlic.  Simmer, covered for about 4 minutes. Remove the lid and finish cooking until water is mostly evaporated, another 4 minutes or so.

Pour the mushroom mixture back into the skillet and stir until everything is combined. Season with pepper and more salt if needed, and serve!!

This is also pretty darn good with a fresh herb mixed in, like basil or thyme, or rosemary, parsley… the list goes on!

Sorry!!

I will update with photos asap…

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