Between family parties and the stomach flu, I haven't had time to do much else besides...well, go to parties and clean up puke (I apologize for using the word puke right as I'm about to discuss food). I'm sure you can tell from our lack of posting that it's been one hell of a summer. And trust me, that's an understatement with regard to both Jenny and myself. But the good news is that I made a quick trip to my favorite produce place this week and I'm feeling like I might have my cooking mojo back. But I'll leave the final say up to you.
Tuscan White Bean Bliss (and don't underestimate the word bliss,)
I have a new favorite flavor. Sage. It sounds like it might add a winter touch but it's surprisingly light and flavorful. Trust me on this one.
1 cup chopped sun-dried tomatoes (oil packed)
1 Tablespoon olive oil
1 large yellow or white onion, chopped
3 zucchini or summer squash (all I had was an acorn squash, but it was awesome)
4 garlic cloves minced
3 cups fresh spinach
3 cans small white beans, rinsed and drained (or 4 cups cooked beans if making from scratch)
1/2 cup water
1/2 cup vegetable broth
1 teaspoon lime juice
1/2 teaspoon (plus a pinch) sage
1 teaspoon salt
1/4 teaspoon dried red pepper flakes
pepper to taste
1/3 cup chopped fresh basil
Heat oil in large pan over medium-high heat. Add onion and garlic and cook, stirring, until soft and translucent (about 5 minutes). Add squash and cook for 5 minutes more. Add spinach, beans, tomatoes, water, broth, sage, salt, pepper, red pepper flakes, and lime juice, stirring to combine. Add more salt to taste if desired. cook for 10 minutes longer. Stir in basil, and serve right away.
This would be amazing over quinoa or even some whole grain pasta!!!
*Inspiration for this recipe comes from The Vegan Table
