Monday, March 7, 2016

Tuscan White Beans with Sun-dried Tomatoes

This is one of Scot's favorite Spring-time meals.  I don't know why it seems Spring-y, but it does.  I serve it over some creamy polenta, but it would do just as well over your favorite pasta or even on top of some crusty French bread.  It's very flavorful and does even better after sitting for a day!

Tuscan White Beans with Sun-dried Tomatoes
serves: 6
  • 1 large red onion
  • 4 cups thin sliced zucchini or yellow squash (or a mix!)
  • 1 TBLS minced garlic
  • 4 cups (9oz) fresh spinach, rough chopped (or frozen in a pinch)
  • 1 3oz pack sun dried tomatoes, chopped
  • 3 cans white beans, rinse and drain (great northern or cannellini)
  • 1 cup broth
  • 1/2 tsp sage
  • 1/3 cup fresh chopped basil, or 2 TBLS dried
  • 1 TBLS dried thyme
  • 1 TBLS white wine
-- Sauce onion 5 minutes in a large skillet.  Add zucchini and garlic and cook another 5 minutes.
-- Add remaining and cook over medium at a simmer for about 15 minutes.
-- Serve over polenta or pasta with some fresh pepper

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