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Monday's Leftovers: Pork, White Bean, and Kale Soup

YumSugar — Mon, 17 Dec 2007 06:28:31 -0800

If you're looking for something to do with the leftover fennel pork loin, then be sure to check out this recipe for a pork, white bean and kale soup. It's a quick and hearty meal that comes together in no time. Serve it with a side of fresh crusty bread - tip: find out when your grocery store has fresh bread - and sliced manchego cheese. If you can't find manchego try using romano or parmesan. To get the recipe, read more.

If you're using the leftovers from the night before, omit step one and begin at step two.

Pork, White Bean and Kale Soup
From Eating Well

Makes 6 servings

1 tablespoon extra-virgin olive oil
1 pound pork tenderloin, trimmed and cut into 1-inch pieces
3/4 teaspoon salt
1 medium onion, finely chopped
4 cloves garlic, minced
2 teaspoons paprika, preferably smoked
1/4 teaspoon crushed red pepper, or to taste (optional)
1 cup white wine
4 plum tomatoes, chopped
4 cups reduced-sodium chicken broth
1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
1 15-ounce can white beans, rinsed

Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pan.
Add onion to the pan and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.

NUTRITION INFORMATION: Per serving: 272 calories; 6 g fat (2 g sat, 3 g mono); 45 mg cholesterol; 27 g carbohydrate; 26 g protein; 7 g fiber; 625 mg sodium; 1,027 mg potassium.
Nutrition bonus: Vitamin A (290% daily value), Vitamin C (190% dv), Potassium (29% dv), Iron (20% dv).

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Fast & Easy Dinner: White Bean Soup

partysugar — Thu, 27 Sep 2007 10:03:11 -0700

Wondering what to make for dinner? How about a tasty vegetarian soup with Mexican influences? Canned beans allow this soup to come together in under 30 minutes. Poblano chilies pack heat, but a dollop of sour cream balances out the spiciness.

Flavored with cumin and lime juice, this soup is best paired with an icy cold beer or a margarita on the rocks. Double the amount in the recipe and you'll have a great meal to serve while entertaining. Purchase store bought chips and a selection of salsas, then invite some friends over and call it a party. To get this wonderful recipe perfect for autumn, read more

White Bean Soup
From Cooking Light magazine
Source

Cooking spray
2 cups chopped white onion
2 cups chopped seeded poblano chile
1 cup chopped red bell pepper
4 garlic cloves, minced
2 (14-ounce) cans fat-free, less-sodium vegetable broth
2 (15-ounce) cans navy beans, rinsed and drained
1/4 cup fresh lime juice
2 tablespoons ground cumin
1 cup (4 ounces) shredded queso chihuahua or Monterey Jack cheese
2 1/2 tablespoons reduced-fat sour cream

Heat a Dutch oven coated with cooking spray over medium-high heat.
Add onion, chile, red bell pepper, and garlic; sauté 5 minutes.
Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Remove from heat. Add the beans, juice, and cumin. Cover and let stand 5 minutes.
Ladle about 1 1/2 cups soup into each of 5 bowls, and top each serving with about 3 tablespoons cheese and 1 1/2 teaspoons sour cream.

Serves 5.

Nutritional Information: CALORIES 373(22% from fat); FAT 9.2g (sat 5.1g,mono 2g,poly 0.7g); PROTEIN 22.8g; CHOLESTEROL 28mg; CALCIUM 291mg; SODIUM 968mg; FIBER 12.1g; IRON 5.1mg; CARBOHYDRATE 52.5g

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Fast & Easy Dinner: Pork Chops With White Beans

partysugar — Tue, 24 Nov 2009 12:50:05 -0800

With so much energy going toward Thanksgiving, it's easy to overlook the meals leading up to the big day.

Tonight fix up a simple and delicious dinner that's a cinch to put together. Canned white beans simmered with onions and red peppers serves as a bed for succulent and juicy bone-in pork chops.

It's a hearty, comforting, uncomplicated, and adaptable recipe, so learn how to prepare it and read more.

Pork Chops With White Beans
From Everyday Food

Ingredients

3 tablespoons olive oil
1 medium onion, finely chopped (about 1 cup)
1 red bell pepper, ribs and seeds removed, chopped
1/4 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
4 well-trimmed bone-in pork rib chops (about 2 pounds; each 1 inch thick)

Directions

Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, bell pepper, and rosemary; season generously with salt and pepper.
Cook, stirring frequently, until onion is golden brown, 6 to 8 minutes.
In a small bowl, whisk together broth and tomato paste. Pour mixture into skillet; stir in beans. Simmer, stirring occasionally, until beans are coated evenly and sauce is thickened, 10 to 15 minutes.
Meanwhile, generously season both sides of pork chops with salt and pepper.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook pork (in 2 batches, if necessary) until just cooked through, 2 to 3 minutes per side. Serve on top of bean mixture.

Serves 4.

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Filling and Fast Appetizer: White-Bean Puree

partysugar — Fri, 19 Jun 2009 16:00:39 -0700

Normally, I am the queen of the kitchen, but recently my sister and her best friend decided to treat me to a homemade dinner. Trish, my sister, is incredibly smart, so I wasn't surprised when she asked Chef Chris Behr, of San Francisco's SPQR, for an easy and delicious appetizer idea. He suggested making a thick white-bean puree for crostini. Trish took his advice and ran with it. The final appetizer was very quick to put together and shockingly good to eat. Who knew white beans mashed with garlic, lemon juice, and olive oil spread on grilled bread would taste so good? It's simple, it's rustic, it's fabulous. I highly recommend you make it the next time you need a rapid hors d'oeuvre. For an instant party, serve it with cheese, olives, and charcuterie. To look at the recipe,

White Bean Puree
Original recipe by Patricia Sweeney

Ingredients

1 (14 ounce) can of white cannelloni beans
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
coarse salt and freshly ground pepper
Grilled bread or crostini for serving

Directions

Put the beans, garlic, olive oil, and lemon juice in a large bowl. Season generously with salt and pepper.
With clean hands, mash the beans combining the ingredients until thick and paste like. If necessary, thin to desired consistency with more oil and lemon juice.
Transfer to a serving dish and enjoy immediately with grilled bread or crostini.

Serves 4-6.

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Fast & Easy Dinner: Potato and White Bean Chowder

partysugar — Thu, 12 Nov 2009 12:50:45 -0800

With a little help from the grocery store, you can have a piping hot bowl of healthy and delicious soup on your table in under a half an hour.

This recipe combines potatoes with carrots and white kidney beans. Although it calls for milk, it doesn't require full-fat milk, fat-free is fine.

It's hearty and vegetarian, plus any leftovers will make an excellent lunch tomorrow. To learn how to make it, read more.

Potato and White Bean Chowder
From Diabetic Living

Ingredients

Nonstick cooking spray
1/4 cup sliced green onions
1 tablespoon snipped fresh herb (such as oregano, basil, and/or parsley) or 1/2 teaspoon dried Italian seasoning, crushed
2 cloves garlic, minced
1 cup water
1 medium potato, peeled and chopped (1 cup)
1/2 cup chopped carrot
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 cup fat-free milk
1 tablespoon all-purpose flour
1/2 of a 15-ounce can (3/4 cup) white kidney (cannellini) beans, rinsed and drained
Ground nutmeg

Directions

Coat an unheated nonstick medium saucepan with cooking spray. Preheat over medium heat.
Add green onions, dried Italian seasoning (if using), and garlic to hot saucepan. Cook until green onions are tender.
Add the water, potato, carrot, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 12 minutes or until potato and carrot are tender. Do not drain. Slightly mash potato and carrot with a fork or potato masher.
In a screw-top jar combine milk and flour; cover and shake well. Stir milk mixture into potato mixture.
Cook and stir until thickened and bubbly. Stir in fresh herb (if using) and beans. Cook and stir for 1 minute more. Sprinkle individual servings with nutmeg.

Serves 2.

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Fast & Easy Dinner: Gnocchi With Chard and White Beans

partysugar — Thu, 29 Oct 2009 06:50:38 -0700

If you think gnocchi is a dish that can only be enjoyed in restaurants, think again! These days most grocery stores offer packaged gnocchi in the fresh or regular pasta sections. Why not make this staple a part of your busy-cook pantry? Then when you're in the mood for a comforting Italian-style meal, make this dish! The gnocchi is combined with hearty chard, stewed tomatoes, and white beans. The recipe calls for a topping of mozzarella and parmesan cheese, but if you are trying to eat healthy, simply omit them. Sound delish? Wait till you read the recipe.

Fast & Easy Dinner: White Bean and Tuna Panzanella

partysugar — Tue, 08 Sep 2009 06:50:56 -0700

When it comes to panzanella - the classic Italian bread salad with tomatoes - I love every variation. While I've made it with heirloom tomatoes and arugula, I've never had the filling warm-weather dish with tuna and white beans.

But thanks to this recipe, I plan on doing so tonight! What's not to love about chunky tuna, crispy oil-saturated bread, and tangy pickles? The cannellini beans ensure that this salad is hearty enough to stand alone.

Check out the recipe when you read more.

White Bean and Tuna Panzanella
From Real Simple

Ingredients

1/2 baguette, torn into 2-inch pieces
4 tablespoons extra-virgin olive oil
1 19-ounce can cannellini beans, drained and rinsed
2 pickles (preferably half-sour), cut into bite-size pieces
1 small red onion, thinly sliced
2 tablespoons red wine vinegar
kosher salt and pepper
2 6-ounce cans tuna, drained

Directions

Heat broiler. On a broiler-proof rimmed baking sheet, toss the baguette pieces with 1 tablespoon of the oil. Broil until golden, 3 to 4 minutes.
In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Fold in the broiled baguette. Divide the mixture among bowls and top with the tuna.

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Fast & Easy Dinner: Rosemary Tuna With White Beans

partysugar — Tue, 16 Jun 2009 06:50:19 -0700

Tonight, plate up a fiber-rich meal of fish, beans, and greens. In this recipe, ahi tuna is rubbed with a quick homemade rosemary oil before being seared to perfection. Garlicky kale with white beans and cherry tomatoes makes a simple but satisfying side.

Though this dish is healthy, it doesn't lack fresh flavor. If you dislike tuna, substitute chicken breast cutlets or peeled and deveined shrimp. To look at the recipe, please read more.

Rosemary Tuna With White Beans
From Whole Living

Ingredients

2 tablespoons extra-virgin olive oil
2 garlic cloves, 1 thinly sliced and 1 minced
1/2 teaspoon finely chopped fresh rosemary
1 pound ahi tuna steak (1 1/2 inches thick)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons fresh thyme leaves, chopped
1/4 teaspoon red-pepper flakes
3 to 4 kale leaves, thinly sliced (1 cup)
3/4 cup homemade or low-sodium store-bought chicken stock
2 cups canned cannellini beans, rinsed
1/2 cup cherry tomatoes, quartered
1 1/2 teaspoons red-wine vinegar

Directions

Heat 1 tablespoon oil and sliced garlic in a skillet over medium heat. When garlic begins to sizzle, remove and discard. Add rosemary to oil, and immediately pour into a heatproof bowl. Let cool slightly.
Season tuna with 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub half the rosemary oil over tuna. Let stand 15 minutes.
Heat 2 teaspoons oil in a skillet over medium-high heat until hot. Add tuna, and sear until dark golden brown, about 1 minute per side. Transfer to a plate, and cover loosely with parchment. Let rest.
Heat remaining teaspoon oil in a saucepan over medium heat. Add thyme, red-pepper flakes, and minced garlic, and cook, stirring, 1 minute.
Add kale, and cook 2 minutes. Add stock, and simmer 5 minutes.
Add beans and tomatoes, and simmer 2 minutes. Stir in vinegar and remaining salt and pepper.
Thinly slice tuna. Drizzle rosemary oil over tuna and beans on serving plates.

Serves 4.

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Fast & Easy Dinner: White Bean and Chorizo Salad

partysugar — Wed, 14 Jan 2009 07:45:33 -0800

Take a trip to Spain in your kitchen tonight with this crunchy, filling, and flavorful salad.

Canned white beans are combined with spicy chorizo before being tossed with a sherry vinaigrette. Sliced radishes add a refreshing crispness and black olives finish off this interesting dish with a salty tang.

The hard boiled eggs make the salad wonderfully well-balanced. Serve with crusty bread (for mopping the tasty dressing) and a glass of Spanish wine. For the recipe please read more.

White Bean and Chorizo Salad
From Food and Wine

Ingredients

2 large eggs
One 15-ounce can small white beans, drained
1 ready-to-eat chorizo link (3 ounces), finely diced
1/2 small onion, finely chopped
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped flat-leaf parsley
1/4 teaspoon dried oregano
1/8 teaspoon cumin seeds
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Salt and freshly ground pepper
4 Boston lettuce leaves
1/4 cup pitted Calamata olives
1 radish, thinly sliced

Directions

Put the eggs in a small saucepan. Cover the eggs with water and bring to a boil. Remove from the heat, cover and let stand for 12 minutes. Drain and run under cold water, gently shaking the pan. Peel the eggs and pat dry.
Meanwhile, in a medium bowl, toss the beans with the chorizo, onion, bell pepper, parsley, oregano and cumin seeds.
Add the olive oil and vinegar, season with salt and pepper and toss well. Let stand for 10 minutes.
Arrange the lettuce leaves in bowls and mound the bean salad on top. Scatter the olives and radish slices all around. Quarter the eggs, arrange them around the salads and serve.

Serves 4.

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Yummy Link: White Bean, Roasted Red Pepper, and Arugula Salad

partysugar — Thu, 17 Apr 2008 15:28:19 -0700

Now that Summer is just around the corner, I've started eating lots more salads. This salad with white beans, roasted red peppers, and arugula is at the top of my to-make list. It looks fresh and delicious. - We Heart Food