Bushs Florentine Cannellini One Pot Recipes
ONE-PAN TUSCAN RAVIOLI
Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don't have eggplant. Very flexible! -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes., Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.
Nutrition Facts : Calories 376 calories, Fat 10g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 1096mg sodium, Carbohydrate 56g carbohydrate (11g sugars, Fiber 8g fiber), Protein 16g protein.
CANNELLINI FLORENTINE
Found this recipe in a coupon insert in the newspaper. It is from the kitchen of Bush's Best Beans. I have not made this recipe yet, but when I do, I think I will use a 10 oz. box of frozen chopped spinach that I will thaw and squeeze dry because I am not a big fan of canned spinach. With the chill of Autumn and Winter coming, this soup sounds like it will be really tasty. Would probably be nice served with corn bread.
Provided by Denise in NH
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Brown bacon over high heat in large stockpot, about 8 minutes.
- Add garlic and onion, saute 6 minutes.
- Add spinach, saute 2 minutes.
- Add beans and all remaining ingredients.
- Simmer 10 minutes.
- Garnish and serve.
BUSH'S® FLORENTINE CANNELLINI ONE POT
Three types of beans are combined with bacon, sun-dried tomatoes and spices to create a hearty meal with the flair of Italian soup.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Cook bacon over high heat in large stockpot until cooked. Add garlic and onion, saute until brown. Mix in spinach, saute 2 minutes. Add remaining ingredients and simmer 10 minutes. Season to taste. Top with cheese and crispy onions and serve.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 34.1 g, Cholesterol 7.8 mg, Fat 7.4 g, Fiber 10.6 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 726.3 mg, Sugar 3.4 g
FLORENTINES
Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift
Provided by Katy Gilhooly
Time 45m
Yield Makes 20
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
- Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
- Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.
Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
ONE-POT PASTA FLORENTINE
This creamy pasta is loaded up with spinach, tomatoes, and Asiago cheese. Just 20 minutes from cutting board to table - and only one pot to clean! Winner winner pasta dinner (with chicken option)!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 10
Steps:
- In a large high-sided skillet add olive oil and set over medium high heat. Once the oil is hot, add in the onion and sauté until translucent. Add in the garlic and sauté for 30 seconds more.
- Add in the pasta, vegetable stock and tomatoes. Stir to combine, cover and let simmer, stirring occasionally, for about 12 minutes or until the pasta is tender. If the pan seems to be a little dry simply add a little more vegetable stock.
- Once the pasta is fully cooked, add in the shredded cheese, baby spinach and half and half. Mix to combine and let the heat of the pasta wilt the baby spinach.
- Top servings with additional shredded cheese and crushed red pepper.
- Note: If the sauce is too thick, add a bit more half and half. If the sauce is too thin, let it simmer just a few minutes to thicken up.
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