White Bean Veggie Saute Recipes

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WHITE BEAN & VEGGIE SALAD



White Bean & Veggie Salad image

This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.

Provided by Katie Webster

Categories     Quick & Easy Low-Calorie 20-Minute Dinner Recipes

Time 10m

Number Of Ingredients 8

2 cups mixed salad greens
¾ cup veggies of your choice, such as chopped cucumbers and cherry tomatoes
⅓ cup canned white beans, rinsed and drained
½ avocado, diced
1 tablespoon red-wine vinegar
2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
Freshly ground pepper to taste

Steps:

  • Combine greens, veggies, beans and avocado in a medium bowl. Drizzle with vinegar and oil and season with salt and pepper. Toss to combine and transfer to a large plate.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.7 g, Fat 24.6 g, Fiber 13.3 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 321.3 mg, Sugar 2.9 g

WHITE BEAN AND GRILLED VEGETABLE PUREE



White Bean and Grilled Vegetable Puree image

Provided by Food Network

Time 1h50m

Yield about 4 cups chunky puree

Number Of Ingredients 7

1 pound small navy beans, washed and picked over
1 cup extra virgin olive oil
1 sprig fresh rosemary
3 cloves garlic, peeled
Salt and pepper to taste
1/2 cup roasted chopped red bell pepper
1/2 cup grilled and chopped eggplant

Steps:

  • In a large pot combine about 1/2 gallon water with beans, 1/2 cup oil, rosemary, garlic and salt and pepper. Bring to a boil, reduce heat, and allow to simmer, uncovered, for about an hour or until beans are very soft. Add more water during cooking if necessary.
  • Remove wooden rosemary sprig. Let bean mixture cool to room temperature.
  • In a food processor, puree beans while adding remaining oil in a stream. Process to desired consistency. Remove to a bowl.
  • Add red pepper and eggplant and fold together. Reseason with salt and pepper if necessary. Garnish with rosemary

VEGETARIAN WHITE BEAN SOUP



Vegetarian White Bean Soup image

The home economists in our Test Kitchen simmered up this fresh-tasting meatless soup. Hearty with two kinds of beans, it makes a satisfying entree. Round out the meal with Walnut Zucchini Muffins or warm dinner rolls.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 10

2 small zucchini, quartered lengthwise and sliced
1 cup each chopped onion, celery and carrot
2 tablespoons canola oil
3 cans (14-1/2 ounces each) vegetable broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts :

SUMMER SQUASH AND WHITE BEAN SAUTE



Summer Squash and White Bean Saute image

From EatingWell: July/August 2008 -- Bountiful summer vegetables - zucchini, summer squash, fresh tomatoes - are quickly sautéed with protein-rich white beans and topped with Parmesan for a hearty dish. This sauté is endlessly versatile and works well with eggplant, peppers or corn. Serve with: Brown rice or bulgur. (1 Carbohydrate Serving. Exchanges: 1 starch, 2 vegetable, 1 plant-based protein, 1 fat)

Provided by kitty.rock

Categories     Beans

Time 25m

Yield 4 1 1/4 cups each, 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 medium onion, halved and sliced
2 garlic cloves, minced
1 medium zucchini, halved lengthwise and sliced
1 medium summer squash, halved lengthwise and sliced
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (15 -19 ounce) can cannellini beans (see Tip) or 1 (15 -19 ounce) can great northern beans, rinsed (see Tip)
2 medium tomatoes, chopped
1 tablespoon red wine vinegar
1/3 cup finely shredded parmesan cheese

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes.
  • Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
  • Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes.
  • Remove from the heat and stir in Parmesan.
  • Serve with: Brown rice or bulgur.
  • TIP: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. Or, if you have the time, cook your own beans from scratch.

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