White Bean, Arugula and Tuna Salad

For the dressing, in a medium sized bowl whisk together the following:

2 TBS extra virgin olive oil

1 TBS white wine vinegar

A pinch of sea salt and freshly ground black pepper to taste

-Drain a rinse 1 can of cannellini beans.

-Chop up ½ an onion.

-To the bowl of dressing, add the beans and the onion

-Zest 1 tsp lemon zest and add that, along with ½ cup halved Sungold cherry tomatoes or chopped tomatoes.

-Toss gently to combine then add 2 6-ounce cans of drained and oil packed tuna (if you are using water packed tuna, add a little extra olive oil).

-Serve at room temperature or chill for 30 minutes.

-Serve on a bed of torn arugula.

White Bean and Endive Soup

You could also make this soup with rainbow chard or radicchio.

-Trim the end off of 1 endive and separate the leaves and wash them well in cool water, especially the center of the leaves where soil collects.  

-Stack the leaves and cut them crosswise into 1-inch strips.

-Dice up 4 carrots.  

-Chop up 5 cloves of garlic and 3 small zucchini.    

-Heat 1 TBS olive oil in a large Dutch oven or soup pot over medium-low heat.

-Add the carrots and cook for 5 minutes.  

-Add the zucchini and the garlic and cook for another 3 minutes.

-Add the endive and cook for another 3-5 minutes more.  

-Then add the following:

4 cups of broth

Two 15-ounce cans of cannellini or Great Northern beans

One 14-16 ounce can of diced tomatoes  

-Cover and simmer 20 minutes until endive is soft, season with salt and pepper. 

-Serve topped with Parmesan cheese.

Lacinato Kale with Cannellini Beans

-Stem and chop 1 bunch of kale into thin slivers.

-Put the kale into a large pan with a little water on the bottom.

-Drizzle with extra virgin olive oil and cook for 5-7 minutes until tender, stirring occasionally. Set aside.

-In a large skillet, sauté 1 finely chopped onion in some olive oil.  

-Add the following:

2 cloves minced garlic

A pinch of dried rosemary

Some red pepper flakes

-Cook for about 3 minutes.

-Add ½ cup dry white wine and cook until the mixture is a syrupy sauce, about 5-10 minutes.

-Add 1 can of well rinsed and drained cannellini beans, the kale and a little water.

-Heat through and add a little sea salt and pepper.

-Serve with freshly grated Parmesan cheese.