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2 (15-ounce) cans white beans, rinsed and drained 3/4 cup freshly shredded Parmesan cheese In a large sauté pan, heat the olive oil or butter over medium heat.
Make sure to drain the beans in a sieve set over a bowl as you’ll need the aquafaba. Store any aquafaba you don’t use in the fridge in an airtight container for up to a month, or freeze it for ...
The chilly winter weather means that soup season is well under way, and these vegetarian, fiber-packed recipes are perfect to cozy up with. Touting at least 6 grams of fiber per serving, these ...
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Pour in the vegetable stock, canned tomatoes, sugar, parmesan cheese, Italian herbs, salt and pepper. Mix ingredient and bring to a boil, allowing mixture to simmer for 5 minutes. Stir in the ...
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Add the bean puree to a large, shallow bowl. Using the back of a spoon, create a small well in the center. Drizzle over 1 to 2 tablespoons olive oil and top with a little cracked pepper.
Get the recipe: Sauteed White Beans with Garlic, Sage and Tomatoes A Saucy Kitchen Creamy, punchy and tangy sun dried tomato and cannellini bean salad – make in 15 minutes or less with minimal prep!