White Bean Pesto Salad Recipes

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PESTO QUINOA WITH WHITE BEANS RECIPE BY TASTY



Pesto Quinoa With White Beans Recipe by Tasty image

Here's what you need: fresh basil, fresh arugula, olive oil, walnuts, lemon juice, salt, garlic, pepper, water, medium zucchini, white bean, sun-dried tomato, pine nuts, quinoa

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 cups fresh basil, packed
2 cups fresh arugula, packed
⅓ cup olive oil, plus 1 tablespoon, divided
⅓ cup walnuts
1 tablespoon lemon juice
¾ teaspoon salt, plus more to taste
2 cloves garlic, quartered
¼ teaspoon pepper, plus more to taste
2 tablespoons water
1 medium zucchini, sliced
15 oz white bean, 1 can, drained and rinsed
¾ cup sun-dried tomato
¼ cup pine nuts
3 ½ cups quinoa, cooked

Steps:

  • In a food processor, combine the basil, arugula, ⅓ cup (80 ml) olive oil, the walnuts, lemon juice, ¾ teaspoon salt, the garlic, ¼ teaspoon pepper, and the water, and pulse until smooth. Set aside.
  • Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.
  • Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.
  • Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
  • Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
  • Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
  • Enjoy!

Nutrition Facts : Calories 975 calories, Carbohydrate 128 grams, Fat 65 grams, Fiber 21 grams, Protein 35 grams, Sugar 14 grams

WHITE BEAN AND PARMESAN SOUP WITH PESTO



White Bean and Parmesan Soup with Pesto image

This soup is an all time family favorite-light, fresh tasting yet filling. Since I'm a garlic freak I like to serve this with a Caesar Salad and hot rolls.

Provided by Diana Adcock

Categories     Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, cut into 16 wedges
2 cloves garlic, minced
3 carrots, cut into 2 inch matchsticks
3 stalks celery, sliced 1/4 inch thick
1/4 lb prosciutto, cut into thin strips
4 cups reduced-sodium fat-free chicken broth
2 medium tomatoes, diced
2 (15 ounce) cans cannellini beans, drained
1/2 cup freshly grated parmigiano-reggiano cheese
fresh ground salt & pepper
pesto sauce, and additional cheese for sprinkling

Steps:

  • In a large stock pot heat oil over medium heat and add garlic.
  • Saute for 2 minutes stirring constantly.
  • Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly.
  • Stir in tomatoes and broth.
  • Bring soup to a boil, reduce heat and simmer 10 minutes.
  • Stir in beans and simmer for another 5 minutes.
  • Remove from heat.
  • Pour soup into a serving bowl and add the cheese.
  • Serve immediately.
  • Offer additional cheese and pesto at the table.
  • ***Donot add the cheese in the soup pot or it WILL stick to the sides.

WHITE BEAN AND PESTO DIP



White Bean and Pesto Dip image

Serve this lowfat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets.

Categories     Condiment/Spread     Bean     No-Cook     Vegetarian     Quick & Easy     Low Cal     Healthy     Bon Appétit     Hors D'Oeuvre

Yield Makes about 2 cups

Number Of Ingredients 3

2 15-ounce cans cannellini beans (white kidney beans), rinsed, drained
1/2 cup purchased pesto
2 to 3 teaspoons fresh lemon juice

Steps:

  • Process beans in processor until smooth. Stir in pesto. Add lemon juice to taste. Season with salt and pepper. (Can be prepared 1 day ahead.) Stir dip before serving.

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