Greek Style Cannellini And Vegetables Food

GREEK PASTA WITH TOMATOES AND WHITE BEANS

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente.
• Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
• Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
• Serve sauce over pasta, and sprinkle with feta.

GREEK-STYLE CANNELLINI AND VEGETABLES

Steps:

• Cook the orzo according to package directions until al dente (about 8 minutes in boiling water), and drain. Stir in 1 Tbsp olive oil.
• Sauté the garlic and onions in 2 Tbsp oil in large skillet.
• Add the carrots and bell peppers to the onions and stir.
• Stir the diced zucchini into the skillet of vegetables.
• Add the mint, dill and marjoram.
• Gently stir in the beans and tomatoes.
• Simmer for several minutes, stirring occasionally.
• When the beans and vegetables are hot, add the orzo.
• Season with salt and pepper to taste.

ROASTED WHITE BEANS WITH VEGETABLES GREEK STYLE

Steps:

• Soak beans overnight.
• Rinse and simmer beans for about 30 minutes until soft but not mushy, drain and set aside.
• Preheat oven to 350 F (180 C).
• Chop vegetables and then in a large bowl mix the peppers, grated onion, garlic, beans, olive oil, tomato paste mixture, oregano, and pepper. Mix gently as to not break the beans.
• Add the halved cherry tomatoes and mix gently.
• Pour into casserole dish.
• Add ¼ cup hot water to the dish pouring it in a corner and tilting the dish so that the water spreads (do not pour over as this will wash off the olive oil).
• Cover with aluminum foil and roast for about 1 hour until peppers are soft.
• Remove foil and roast for about 10 minutes if you want some browning. Be careful not to leave it uncovered too long, otherwise the beans will dry out.
• Remove from oven, let it cool and add thick salt as needed.
• Serve plain or with feta cheese.

GREEK-STYLE CANNELLINI AND VEGETABLES

Steps:

• Cook the orzo according to package directions until al dente (about 8 minutes in boiling water), and drain. Stir in 1 Tbsp olive oil. 2Sauté the garlic and onions in 2 Tbsp oil in large skillet. 3Add the carrots and bell peppers to the onions and stir. 4Stir the diced zucchini into the skillet of vegetables. 5Add the mint, dill and marjoram. 6Gently stir in the beans and tomatoes. 7Simmer for several minutes, stirring occasionally. 8When the beans and vegetables are hot, add the orzo. 9Season with salt and pepper to taste.

GREEK WHITE BEAN SOUP WITH GARLIC & LEMON

Steps:

• Drain the beans from the water they've soaked in overnight.
• Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
• In a medium-sized cooking pot add the olive oil and heat over medium-high heat. Add the onion and garlic and cook until softened and golden in color.
• Add the beans along with 1.5 liters of water (or 1 liter of water + 500 ml vegetable stock) and bring to a boil. Then reduce heat to medium-low and with the lid on partly open on the side, simmer for about 2 hours or until beans are completely soft and tender (cooking time may depend of the variety and quality of the beans).
• Add the celery and carrot and season with salt and pepper. Continue simmering, stirring occasionally until the soup gets nice and thick. Then add the lemon juice and zest and cook for 2 minutes more. Remove from heat and serve with freshly ground pepper on top and an extra squeeze of fresh lemon if you like.
• Using the saute function, add the olive oil and cook the onion and garlic until softened and golden in color.
• Add the remaining ingredients along with 1,5 liters of water (or 1 liter of water +500 ml vegetable stock) and close the lid. Cook on manual for 20 minutes. Let the pot sit for 5-10 minutes and then turn the valve to venting. Once it releases the steam open the lid. Finish off with the lemon juice + zest.
• If using a slow cooker, take the time to separately saute the garlic and onion in olive oil until golden using a separate skillet as it will make a huge difference to flavor instead of adding everything in at once. Add the sauteed ingredients in your slow cooker along with the remaining ingredients except for the lemon juice + zest, and 1,5 liters of water (or 1 liter of water +500 ml vegetable stock) and cook either on low for 8 hours or on high for 4 hours. Add the lemon juice and zest and cook for 5 minutes more.
• Using the saute function, add the olive oil and cook the onion and garlic until softened and golden in color.
• Add the remaining ingredients along with 1,5 liters of water (or 1 liter of water +500 ml vegetable stock) except for the lemon juice+ zest. Put the lead on and switching on the slow cooker function to normal, cook for 8 hours or for 4 hours on high. Finish with the lemon juice + zest.