White beans in olive oil

White beans in olive oil

White beans in olive oil

While doing some searching on the internet, I found this recipe for white beans in olive oil. I thought this might make a nice salad to take to work. Unfortunately, I think the amount of olive oil called for in the original recipe is way too much. I will likely end up straining the beans when I dish them out. I also ended up adding lemon juice because the dish was crying out for more acid. As I didn’t have any radishes, I used beets instead. Once marinated, the garlic gives the dish a nice bite. I think, if I make this dish again, I would put less olive oil and maybe add in at least half of the juice from the can of beets. The vinegary liquid would taste great with the beans. Too bad I had drained most of the can prior to assembling the bean salad.

White beans in olive oil
Adapted from a recipe on Foodworthy

Ingredients
1 can of white kidney/cannellini beans (540 mL/19 oz)
1/4 cup extra virgin olive oil (Original recipe calls for 1/2 cup.)
1 diced shallot
1/4 cup diced carrots
1/2 can beets, diced (398 mL/14 fl. oz) (I tossed in a bit of the beet liquid as well. Original recipe calls for 5 radishes.)
zest and juice of 1 lemon
2 minced cloves of garlic
1/2 tsp salt
1/2 tsp black pepper

Directions
Drain and wash the beans. Combine all the ingredients and marinate for at least an hour.

Vegetable and bean soup

Vegetable and bean soup

Vegetable and bean soup

In my efforts to eat more vegetables and reduce the amount of daily calories, I took my tortellini soup and changed it up. Took out the tortellini, added more vegetables, and added a can of white kidney beans (cannellini beans).

One of the vegetables I added was a bunch of roughly chopped kale. This is the first time I have ever eaten kale, and it worked wonderfully in the soup. The leaves are quite tough, so the first servings of soup had some still crunchy kale in it. The kale softened in subsequent servings of the soup the next day. If I had used spinach on the other hand, it would have been overcooked and wilted if left in the soup, and I would have had to add fresh spinach every time I ate a bowl of the soup.

The beans added some protein and, together with a piece of whole grain toast, made the soup into a healthy meal with few calories.

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