Best White Beans And Rosemary Crostini Recipes

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ROSEMARY GARLIC WHITE BEANS (ZOE'S KITCHEN COPYCAT RECIPE)



Rosemary Garlic White Beans (Zoe's Kitchen Copycat Recipe) image

This braised white bean recipe is inspired by my favorite rosemary beans at Zoe's Kitchen.

Provided by Kate

Categories     Side Dish

Time 25m

Number Of Ingredients 8

1 tbsp Extra virgin olive oil
2 tbsp shallot (minced)
2 cloves garlic (minced)
1 tsp chopped fresh rosemary
1/2 tsp dried oregano
2 cans cannellini beans (drained and rinsed)
1 1/4 cup vegetable broth
1/2 tsp salt

Steps:

  • Coat the bottom of a saucepan in a thin layer of olive oil. Add shallots and cook for several minutes, until soft.
  • Add garlic, rosemary, and oregano. Stir and cook for about 2-3 more minutes.
  • Add beans and broth. Cook over medium heat, stirring frequently, for about 15 minutes or until the liquid begins to thicken.
  • Add salt to taste. (I typically use about a half tsp of kosher salt.)
  • Serve alone or over rice.

Nutrition Facts : Calories 159 kcal, Carbohydrate 28 g, Protein 9 g, Fat 2 g, Sodium 845 mg, Fiber 8 g, ServingSize 1 serving

ROSEMARY WHITE BEAN SOUP



Rosemary White Bean Soup image

Provided by Ina Garten

Categories     main-dish

Time 6h50m

Yield 6 servings

Number Of Ingredients 9

1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
  • In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

WHITE BEAN-POMEGRANATE CROSTINI



White Bean-Pomegranate Crostini image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Mix 1/2 cup pomegranate seeds and 1 tablespoon each sherry vinegar, chopped parsley and honey; season with salt and pepper. Cook 1 chopped shallot and 3 chopped garlic cloves in a skillet with olive oil until softened, about 5 minutes. Stir in one drained 15-ounce can cannellini beans plus 1/4 cup reserved liquid from the can and 1/4 cup water; season with salt and pepper and simmer 5 minutes. Smash, then spread on toasted baguette slices; top with the pomegranate mixture, a drizzle of olive oil and some orange zest.

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