RIBOLLITA (HEARTY TUSCAN BEAN, BREAD, AND VEGETABLE STEW) RECIPE
This hearty Tuscan stew is loaded with tender vegetables and beans and thickened with bread. You can even simmer it down, then cook it into a savory vegetable pancake.
Provided by Daniel Gritzer
Categories Entree Appetizers and Hors d'Oeuvres Mains Soups and Stews
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- In a large Dutch oven or soup pot, heat olive oil over medium heat with garlic. Cook, stirring, until garlic is fragrant and very lightly golden. Add onion, leek, carrots, squash, turnip, and celery and cook, stirring, until slightly softened but not browned, about 5 minutes.
- Add enough water to slightly cover vegetables (about 6 cups; 1.5L) along with kale and bouquet garnis and bring to a simmer over medium-high heat. Lower heat to maintain simmer and cook until vegetables are very tender, about 25 minutes.
- Stir in beans and their cooking liquid (or 1 cup water if using canned beans). Add bread, stir well, and simmer until bread is very soft and breaking down, about 15 minutes. Add water, 1/2 cup at a time, if soup becomes too thick and dry.
- Season with salt and pepper. The soup can be served at varying consistencies: more wet and broth-y, like a thick, chunky soup, or cooked down until thickened like a porridge. Once reduced to a thick porridge, you can ladle some of it into a small (8-inch) nonstick skillet with 1 tablespoon oil and cook over medium-high heat, stirring frequently, until it coalesces into a dense mass; it will eventually take the shape of a pancake. (If your flipping skills are good, you can flip it to serve it browned side up.) Slide it onto a plate. To serve at any consistency, drizzle with fresh olive oil and top with freshly ground black pepper and grated cheese (optional).
Nutrition Facts : Calories 237 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 10 g, Protein 8 g, SaturatedFat 1 g, Sodium 512 mg, Sugar 8 g, Fat 6 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW
Categories Soup/Stew Bean Olive Vegetable Stew Vegetarian Quick & Easy High Fiber Kale Bell Pepper Butternut Squash Winter Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash; sauté Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
- Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
- Transfer stew to large shallow bowl. Sprinkle generously with cheese.
SQUASH, TURNIP GREEN AND WHITE BEAN STEW
This was adapted from a magazine recipe; other greens, such as mustard greens can be subbed for the turnip greens.Use vegetable stock for vegetarian.
Provided by ChefDebs
Categories Stew
Time 15h2m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Drain the soaked beans.
- In a large saucepan, combine the beans, 8 cups water, 2 tbsps olive oil, the head of garlic and bay leaf.
- Bring to boil and simmer, covered for 2 hours,or until the beans are tender.
- Drain and discard bay leaf.
- In the same saucepan heat remaining 2 tbsps olive oil.
- Add onion and cook until tender.
- Add sliced garlic, sage, cumin, and red pepper. Cook for 1 minute.
- Add the squash, chicken broth, turnip greens and drained beans.
- Bring to boiling, reduce heat and simmer, covered for 20 mins or until squash is tender.
- Season with salt and pepper.
Nutrition Facts : Calories 416.5, Fat 9.5, SaturatedFat 1.6, Cholesterol 4.2, Sodium 253.6, Carbohydrate 67.8, Fiber 19.9, Sugar 8.4, Protein 20.3
WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW
Hearty and healthful! This Italian-style stew fits a rainbow of vegetables into your everyday meals. Made with the convenience of protein-rich canned cannellini beans, it's a meal in a bowl. Just serve with crusty country bread.
Provided by cannedfood
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a heavy, large Dutch oven over medium-high heat. Add onions, and sauté over medium heat until tender, about 5 minutes. Add butternut squash, bell peppers and garlic; sauté 10 minutes. Add broth; cover and simmer until vegetables are tender, about 10 minutes.
- Add kale and sage; cover and cook until the kale wilts, stirring often, about 10 minutes. Add beans and olives, and stir until heated through. Season to taste with salt and pepper.
- Transfer the stew to large, shallow bowl. Sprinkle generously with grated cheese, if desired.
- *Note: Substitute Kalamata olives, sold at Greek and Italian markets and some supermarkets.
- Servings: 8.
- Nutritional Information Per Serving: Calories 390; Total fat 10g; Saturated fat 1.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 68g; Fiber 15g; Protein 14g; Vitamin A 840%DV; Vitamin C 470%; Calcium 35%DV; Iron 35%DV.
- *Daily Value.
NORTH AFRICAN BEAN STEW WITH BARLEY AND WINTER SQUASH
This warming, highly spiced stew is rich in beans, grains and chunks of sweet winter squash. Feel free to substitute other grains for the barley. Farro works particularly well. If you'd prefer something soupier, thin it with a little broth or water before serving.
Provided by Melissa Clark
Categories soups and stews, main course, side dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes.
- Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
- Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.
- Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 4 grams
ITALIAN BUTTERNUT SQUASH AND WHITE BEAN SOUP WITH GREENS
I clipped this from a magazine years ago and just now came across it again. As someone who is allergic to cow's milk, I'm always happy to find tasty, satisfying vegetarian soups that are dairy-free. Although I haven't tried this one yet, it looks so good I know that I will do so soon. :) Prep time does not include peeling, seeding and dicing the squash; you can save time and effort by buying peeled and cut butternut squash, which is available at some grocery stores (such as Trader Joe's).
Provided by Lynne M
Categories Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, heat oil over medium heat until hot. Add onion and Italian seasoning; cook 3 minutes, or until onion is slightly tender.
- Add garlic; cook for 30 seconds. Stir in broth, beans, squash, pepper and salt. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Stir in spinach. Cook 8 to 10 minutes, or until squash and greens are tender.
GREEK STEWED GREEN BEANS AND YELLOW SQUASH WITH TOMATOES
Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired by one of them, but it's a far cry from the authentic version, which requires three times as much oil and simmers for a longer time. Don't be put off by the faded color of the beans; they're comforting and delicious.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
- Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 920 milligrams, Sugar 5 grams
MIXED BEAN AND WINTER SQUASH STEW WITH FRESH BASIL
I usually use a combination of white and red or borlotti beans for this stew. The fresh or frozen limas add a pale green, fresh bean to the mix. Soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Drain the beans through a strainer set over a bowl. Transfer to a large, heavy soup pot or Dutch oven. Measure the liquid in the bowl and add enough water to measure 2 quarts. Add to the beans and bring to a gentle boil over medium heat. Cover, reduce the heat to low and simmer 1 hour. Add salt to taste and the bouquet garni, and continue to simmer until tender but intact, about 30 minutes.
- Meanwhile, heat the olive oil over medium heat in a large, heavy frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic and a pinch of salt. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant, and stir in the tomatoes. Cook, stirring often, until the tomatoes are cooked down and fragrant, about 5 to 10 minutes. Add a ladleful of broth from the beans and stir to deglaze the bottom of the pan.
- Stir the onion mixture into the beans. Add salt and pepper to taste. Add the winter squash and lima beans. Cover and simmer for about 30 minutes, until the squash and all the beans are tender. Taste and adjust salt, and add freshly ground pepper. Remove the bouquet garni. Just before serving stir in the fresh basil. Serve in wide soup bowls, passing Parmesan for sprinkling.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 769 milligrams, Sugar 7 grams
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