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By á-174535

Rate this recipe 4.6/5 (13 Votes)
Parmesan & White Bean Dip 1 Picture
Details

Servings 28
Preparation time 15
Cooking time 15

  • 1 tablespoon olive or canola oil
  • 2 cloves garlic, finely chopped
  • 2 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme leaves
  • 1 (19-ounce) can cannellini beans, drained and rinsed
  • 1/3 to 1/2 cup chicken broth or white wine
  • 2 tablespoons Italian (flat-leaf) parsley, chopped
  • 1 cup Parmesan cheese, shredded (approximately 3 3/4 ounces)
  • Carrot sticks

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Warm up your party with melty Parmesan & White Bean Dip

Top rated White bean recipes

By

Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl

  • 1 teaspoon finely grated lemon zest
  • 1/3 cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons packed fresh oregano, minced
  • 2 tablespoons packed fresh sage, minced
  • 2 tablespoons minced fresh chives
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 2 15-ounce cans cannellini beans, rinsed
  • 12 cherry tomatoes, quartered
  • 1 cup finely diced celery
  • 24 raw shrimp (21-25 per pound; see Note), peeled and deveined
  • I seasoned the shrimp with garlic powder and old bay seafood seasoning. It gave the recipe more flavor.
4.4/5 (7 Votes)

By

Skinnytaste

  • 1 (15-oz) can Great Northern (or White Kidney) beans, drained and rinsed
  • 2 cups quartered cherry tomatoes
  • 2 1/2 oz fresh mozzarella, cut into 1-inch cubes
  • 1 garlic clove, finely minced
  • 1/4 tsp kosher salt
  • freshly ground black pepper
  • 10 fresh basil leaves, chopped
  • 2 tsp olive oil
  • 2 tsp balsamic glaze
4.3/5 (4 Votes)

By

In a medium bowl mash beans with a fork or potato masher

  • Easy Tomato Sauce:
  • 1 15 ounce can cannellini beans, rinsed and drained
  • 1 1/2 cups soft bread crumbs
  • 1/4 cup shredded carrot
  • 1/4 cup finely chopped onion
  • 1 egg
  • 2 tablespoons snipped fresh parsley
  • 3 tablespoons olive oil
  • 4 slices country Italian bread, toasted
  • 1 cup packed fresh baby spinach
  • 1/4 cup Easy Tomato Sauce
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 2 tablespoons snipped fresh basil
  • Salt
  • Ground black pepper
4.5/5 (13 Votes)

By

by Joanne Smart from Fine Cooking (Issue 81) Serves 3 to 4

  • 1 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3/4 lb. hot Italian sausage, casings removed
  • 2 medium cloves garlic, minced
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
  • 1 cup low-salt canned chicken broth
  • 1-1/2 tsp. red-wine vinegar; more to taste
  • Kosher salt
  • 1/4 cup freshly grated Parmigiano-Reggiano
4.7/5 (12 Votes)

By

A spin on the Tuscan classic salad with the addition of olives, sun dried tomatoes and spinach

  • Italian Vinaigrette:
  • 1 1/2 cups dried navy beans, rinsed and picked over
  • 1/4 cup olive oil
  • 1 yellow onion, finely chopped
  • 4 cups firmly packed spinach, washed, drained, and stems removed
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 pound mozzarella cheese, cut into 1/2-inch cubes
  • 1/2 cup pitted black olives, such as kalamata or niçoise
  • Italian vinaigrette
  • Salt and freshly ground black pepper to taste
  • 1/4 cup red wine vinegar
  • 3 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh oregano or 2 teaspoons dried oregano
  • 3/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
4.4/5 (130 Votes)

By

This quick and delicious recipe can also be used for chicken and pork, as well as beef

  • This quick and delicious recipe can also be used for chicken and pork, as well as beef. Everything being prepared in one pan makes this dish even better, as the cleanup is a cinch.
  • 2 lbs (1 kg) flank steak
  • Marinade
  • 1 tbsp (15 mL) garlic, finely chopped
  • 1 tsp (5 mL) fresh rosemary, finely chopped
  • 1 ⁄4 tsp (1 mL) freshly ground black pepper
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) olive oil
  • Salt and pepper to taste
  • 2 tsp (10 mL) olive oil
  • 1 ⁄2 cup (125 mL) balsamic vinegar
  • 2 tbsp (25 mL) honey
  • White Bean Purée
  • The creamy, earthy beans make a terrific backdrop to the sweet and sour flavours of the beef.
  • 2 tbsp (25 mL) olive oil
  • 1 ⁄2 cup (125 mL) white onion, coarsely chopped
  • 1 tbsp (15 mL) garlic, finely chopped
  • 1 ⁄4 tsp (1 mL) chili flakes
  • 2 tsp (10 mL) fresh sage or oregano, coarsely chopped
  • 2 cans (540 mL each) cannellini or white kidney beans, rinsed and drained
  • 1 ⁄2 cup (125 mL) beef stock
  • 1 ⁄4 cup (50 mL) 35% cream (optional)
  • Salt to taste
5/5 (1 Votes)

By

This healthy and hearty sausage & white bean stew improves in flavor when allowed to rest for 30 minutes or longer ...

  • 1 pound great Northern beans, picked through*, soaked overnight in water, drained, and rinsed
  • 8 to 9 cups homemade chicken stock, unsalted chicken stock, or reduced-sodium chicken broth
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 cups onions, diced (2 medium)
  • 1/2 cup celery, diced (3 stalks)
  • 1/2 cup carrots, peeled and diced
  • 1 1/2 teaspoons garlic, finely chopped (about 3 cloves); any green shoot removed before chopping
  • 1/4 teaspoon dried thyme, crushed
  • 1 (14.5-ounce) can whole peeled tomatoes, drained and crushed
  • 1 bunch black kale or kale, washed and stemmed (about 8 cups)
  • 1 pound smoked sausage, such as kielbasa or andouille, cut in 1/2-inch slices
5/5 (1 Votes)

By

Rinse and wash beans, sorting through them to remove any pebbles

  • 1 lb. (16 oz) white Great Northern Beans
  • Ham Hock or Ham Bones with Meat
  • 2 teaspoons onion powder
  • 1-1/2 teaspoon salt
  • 1 teaspoon pepper
  • 6 cups water
4.4/5 (53 Votes)

By

A healthy and hearty chicken soup with kale, beans, onions, cabbage and zucchini

  • 3 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
  • 1 cup celery, sliced thin (about 2 stalks)
  • 2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)
  • 4 garlic cloves, peeled and finely minced
  • 64 ounces (8 cups) low-sodium chicken broth
  • 3 to 4 cups cooked chicken, shredded (use about 1 whole store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • Leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
  • 1 cup zucchini, diced small (from about 1 medium zucchini)
  • 1 tablespoon lemon juice, optional (brightens up the flavor)
4.7/5 (13 Votes)

By

Inexpensive pantry staples come together in this delicious & healthy pasta dish

  • 1 head cauliflower, cut into 1/2-inch thick slabs
  • 8 oz whole wheat pasta
  • 2 slices whole wheat bread, torn into pieces and pulsed in a food processor until coarse crumbs form (about 1 1/2 cups breadcrumbs)
  • 3 Tbsp extra virgin olive oil, divided use
  • 4 large garlic cloves, finely minced
  • 1 can white cannelini beans, drained and rinsed
  • Kosher salt and freshly ground black pepper
4.8/5 (8 Votes)

By

Rinse and sort the beans for any pebbles

  • 1 lb package dried northern beans
  • ham bone, hocks, shanks or diced ham (about 1 pound)
  • 2 tsp onion powder
  • 6 cups water
  • salt & pepper to tas
4.7/5 (10 Votes)

By

To cook beans: Place the cannellini beans into medium saucepan, cover with water, add a bay leaf, garlic and place ...

  • 16 ounces dried cannellini beans, soaked in 6 cups water overnight (or you can use 4 16 ounce cans, rinsed, and omit bean cooking instructions below)
  • 1 bay leaf
  • 2 cloves garlic, peeled
  • 1 tablespoon tahini paste
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup cannellini bean cooking water
  • 1/3 cup extra virgin olive oil, more for drizzling
  • 1 teaspoon lemon zest
  • Kosher salt and black pepper
  • Pita bread for serving
  • 2 Tablespoons minced flat leaf parsley
  • Smoked pimenton, for garnish
4.7/5 (10 Votes)

By

Chop the onion, celery, carrots, and potatoes; set aside

  • 5 links (about 1 lb) Italian sausage, hot or mild
  • 5 cups fresh kale, packed
  • 3 tablespoons olive oil
  • 1 medium onion, chopped (1 cup)
  • 1 -2 ribs celery, chopped (1/2 cup)
  • 2 whole carrots, diced (1 cup)
  • 2 medium baking potatoes, peeled and diced (4 cups)
  • 2 (14.5 oz) cans reduced sodium chicken broth
  • 4 - 5 cups water
  • 2 (14.5 oz) cans petite-diced tomatoes, undrained
  • 3 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon creole seasoning, or to taste (such as Tony Chachere's)
  • 1 teaspoon dried chopped garlic
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 2 (15.5 oz) cans cannellini beans, drained and rinsed well
  • optional garnish, freshly grated Parmesan cheese
4.6/5 (17 Votes)

By

Make this flavorful white bean and roasted garlic dip up to three days ahead to allow flavors to blend and to keep ...

  • 4 tablespoons extra-virgin olive oil, divided
  • 2 garlic heads, whole
  • 2 (16-ounce) cans cannellini beans or other white beans
  • 1/4 cup lemon juice, fresh
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup fresh flat-leaf parsley leaves for garnish
4.5/5 (25 Votes)

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