How To make Tuscan Bean Topping
4 large idaho baking potatoes
baked
1 tablespoon vegetable oil
1 medium onion :
diced
2 medium carrots diced
3 ribs celery :
diced
1 garlic clove minced
19 ounces cannellini beans :
rinsed and drained
1 cup chicken broth
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium tomato diced
:
optional 2 tablespoons freshly grated parmesan cheese -- optional
1. In medium saucepan, over medium-high heat, heat oil. Add onion, carrots, celery and garlic; cook, stirring frequently, until vegetables are crisp-tender, about 6 to7 minutes.
2. Add beans, broth, rosemary, salt and pepper; bring to boil; reduce heat. Simmer until vegetables are tender and mixture has thickened, about 5 to 6 minutes.
3. Halve potatoes lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon bean mixture over each potato, dividing evenly. Top with diced tomato and Parmesan cheese.
15 minutes.
Per serving: About 346 cal, 17 g pro, 61 g car, 6 g fat, 15% cal from fat, 3 mg cholesterol, 1054 mg sod, 15 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
How To make Tuscan Bean Topping's Videos
Tuscan Bean Stew
My tasty Tuscan Bean Stew makes a hearty supper for the whole family. This nourishing dish is high in protein and vegetables and is always a firm family favourite. This meal takes no time at all to prepare and is a great one to double up for freezing! It can easily be adapted for baby - just by blending to the desired consistency. Enjoy the Mediterranean flavours!
Click here to see the full recipe on my website -
Tuscan Cannellini Bean Stew with Garlic Toast (vegetarian)
I love vegetarian dishes and in this recipe video Bertolli invited me to make a Tuscan inspired dish using one of their new Rustic Cut Sauces. Cannellini beans are used widely in Tuscan dishes and this makes a warm and hearty meal perfect for the colder evenings. I love to eat this with some freshly made garlic toast. The full recipe is below and I hope you enjoy making this at home.
Tuscan Cannellini Bean Stew with Garlic Toast
Ingredients:
1 x 400g can Cannellini beans
1 jar of Bertolli Rustic Cut Sauce with Roasted Garlic Marinara with Traditional Vegetables
1 small onion chopped
2 cloves garlic minced
1 stick celery chopped
2 carrots roughly chopped
3 large kale leaves de-stemmed and roughly chopped
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley
2 cups of vegetable stock
salt and pepper
To Serve:
Parmesan shavings
Garlic bread
Add a sprinkle of olive oil to a large pan, add the chopped onions, garlic, celery, carrots, chopped herbs, and saute until soft about 3-4 minutes. Add the cannellini beans, Bertolli Rustic Cut sauce and vegetable stock and stir together. Sprinkle the kale on top, season with a dash of salt and pepper and stir in. Leave to simemr gently together for 15 minutes or until the sauce is lovely and thick.
Once ready, serve hot with a sprinkle of parmesan cheese and a couple of slices of garlic bread on the side. Delish!
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Healthy Tuscan Bean Soup
What could be warming and wholesome on a cold winter's day then a delicious tuscan bean soup? Today we show you how to make just that. Something to warm the spirit and fill the belly! Also, it's super healthy!
This recipe was published in Grazia UK on the 6th January 2015:
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Tuscan Bean Soup Recipe! ???? Low FODMAP & Vegan
This is a flavourful, nourishing soup you can make in advance and even freeze.
You can find the full recipe written up here:
You can find the lowFODMAP, vegan Massel’s stock cubes:
If you’d like more help with the low FODMAP diet as and more vegan recipes to make in advance, you can read about YOUR Wild Gut Project here:
You can download my free Vegan & lowFODMAP Meal Maker Guide here:
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IBS affects over 11% of the global population, (that’s one in every 9 people you meet!!) so let’s not be embarrassed about it! I want this channel to be a safe, open and kind place for people dealing with IBS. We’re far from alone, so let’s ask questions, share advice and feel better together xx
▽ What are FODMAPs?
The term FODMAP is an acronym, derived from Fermentable, Oligo-, Di-, Mono-saccharides And Polyols”. They are short carbohydrates found in lots of healthy foods, which the bacteria in your intestines will break down, producing gas in the process.
For unclear reasons, some people are particularly sensitive to this and experience painful and embarrassing symptoms such as bloating, abdominal cramps, diarrhoea, constipation and fatigue. FODMAP restriction has been found to improve symptoms in people with irritable bowel syndrome (IBS) and other functional gastrointestinal disorders (FGID).
▽ What is a Low-FODMAP Diet?
The Low-FODMAP diet usually involves carefully cutting the down the amount of FODMAPs you consume over a day and at one time for 2-6 weeks until your symptoms resolve or at least become manageable. Then you “re-challenge” each type of FODMAP individually to see how sensitive you are to them. Thankfully most people can tolerate some or all of the FODMAPs at certain levels or combinations.
▽ Is it forever?
NO! From this feedback, you can reintroduce foods in a way that won’t set off your symptoms. Your tolerance will likely improve over time, so you can always retest foods when you feel up to it.
▽ Resources For Vegan Low-FODMAPers
These are the two things I’ve found to be invaluable since starting the low-FODMAP diet.
The first is the official app* from The Monash University. It’s the easiest and most up-to-date way to check what foods are A-okay and how big your portion size can be. Measurements come in grams, as well as cups, which is great as a brit!
The second is the ONLY vegan cookbook* I’ve found among the masses of meat-filled low-FODMAP ones. Admittedly it's not totally my style of cooking but it has been a great inspiration and it is very informative.
Low-Fodmap and Vegan: What to Eat When You Can't Eat Anything By Jo Stepaniak
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30 Minute Tuscan White Bean Skillet Recipe
This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!
Get the recipe here:
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