Best Cannellini Florentine Recipes

ITALIAN WHITE BEAN SOUP

Steps:

• Rinse and pick the beans then cover them with water and soak for 6 hours or overnight. Drain.
• In a large heavy bottom pot heat up a good lug of olive oil and saute the leek (or onion) with the carrot and celery until they begin to soften.
• Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.
• Pour in the water and bring to a constant simmer. Add the bay, sage and rosemary, cover with a lid and cook for 45 minutes or until the beans are soft and tender to your liking.
• Check the beans half way through cooking and see if you might need to add extra water if they are absorbing lots of liquid.
• Once your beans are perfectly cooked remove from heat, stir in the nutritional yeast and season to taste with the smoked sea salt.
• Meanwhile grill the bread on both sides until nice dark char marks form. Rub each slice on both sides with a garlic clove, lightly brush with some olive oil and finish with sea salt.
• Ladle the soup into bowls and tear chunks of the garlic bruschetta over the top. Finish with a light drizzle of olive oil on top and enjoy.

QUICK AND SPICY TOMATO SOUP

Steps:

• Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

CANNELLINI BEANS

Steps:

• Soak the beans overnight in a large bowl filled with water.
• *Soooooooooooo...if you didn't think yesterday to soak your beans you can do the "quick soak" method. Put the beans in a large pot and cover with at least 2 inches of water. Bring the beans to a boil over medium heat. Turn the heat off and let the pot sit until the water cools down, then proceed as if you had soaked the beans overnight.
• Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay and slab bacon Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite into 5 beans, if they are all soft then they are done. Beans do not all cook at the same rate so the 5 bean test is important.
• When the beans pass the 5 bean test, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. If using the beans right away, go ahead. If not using the beans right away, store them covered, in the refrigerator in their liquid.
• Beans, beans the musical fruit...

CHICKEN CANNELLONI

Steps:

• In a large saucepan, saute onion, peppers, garlic, celery and mushrooms in oil until onion is tender. Add tomato paste, tomatoes, 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes., Meanwhile, pound chicken breasts to 1/4-in. thickness. Combine ricotta cheese, green onions, Parmesan, parsley, pepper and remaining Italian seasoning; divide evenly and spoon on top of chicken breasts. Roll up; place seam side down in an 8-in. square baking dish. Spoon sauce over chicken., Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Sprinkle with mozzarella cheese; let stand for 5 minutes. Serve with pasta if desired.

CANNELLONI FLORENTINE

Steps:

• 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside. 2. Preheat oven to 500 F (260 C). In a 9x13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in salt, peper, olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30-40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 F (200 C). 3. Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, tomatoes, Parmesan, Italian seasoning and basil. Bake 20 minutes more. Remove from oven and cool. 4. While meat mixture is cooling enough to handle, make bechamel sauce. Put margarine, flour and milk in a saucepan and cook over medium heat, whisking until sauce thickens. Simmer for 2-3 minutes, stirring continuously. Season to taste with salt, pepper and nutmeg. 5. Reduce oven temperature to 350 F (175 C). Stuff pasta shells with cooled meat mixture, 2-3 tablespoons per shell. Place shells in clean 9x13 baking dish. Pour sauce over shells, sprinkle with parmesan, and bake 20 minutes, or until top is golden brown.

CANNELLINI FLORENTINE

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.