This recipe is quick, tasty, and HEARTY. This meal is perfect for the fall – warming and completel vegetarian and vegan. Robyn and I made it today while the kids played hide-and- seek. It only takes about a 1/2 hours to cook the beans and then after chopping the veggies it’s just a 1/2 hour on the stove.
- 2 cups cannelleni beans soaked overnight in filtered water (or 2 cans if you can’t remember to soak your beans)
- 1/4 cup olive oil
- 1 large onion
- 1 large onion diced
- 4 cloves chopped garlic
- 4 large finely diced carrots
- 6 ripe tomatoes – diced finely
- 1 bunch Tuscan Kale (or whatever Kale looks fresh)
- 2 sprigs rosemary
- Pinch of Thyme
- 1/4 teaspoon oregano
- Pinch of red chili flakes
- Salt and Pepper to taste
Beans: After soaking overnight, bring the beans to a boil and simmer until soft about 1-1/2 hours. Once the beans are done, add 1 tablespoon of salt and do not discard the bean broth.
Over medium heat sauté onion and garlic with salt until translucent. Add rosemary, thyme and oregano and then add carrots and cook until soft. Taste your creation and add salt and pepper as needed. When it tastes good, add tomatoes and chili flakes. Cook until well mixed.
Add cooked beans and enough broth to cover the ingredients. If you use canned beans- add about 2 Quarts of organic vegetable broth. I like the Whole a Foods brand. Bring to a boil. Turn down heat and stir in kale.
I think it’s perfect when you add a little grated Pecornino Romano parmesan cheese on EVERYTHING!