Cannellini Beans with Tuna and Pickled Cipollini Onions

Crunchy pickled onions, smooth, starchy beans, and luscious oil-packed tuna are delicious together in this ready-in-minutes dish. Serve it alongside roast chicken or turkey, or as a light lunch with crusty bread.

• 2 (15-oz.) cans cannellini beans
• 1 (6- to 7-oz.) jar or can imported tuna (packed in olive oil)
• 10 to 12 Pickled Cipollini Onions with Chile and Cloves, thickly sliced
• Juice from 1/2 lemon
• Kosher salt and freshly ground black pepper
• 2 Tbs. finely chopped fresh flat-leaf parsley

Drain and rinse the beans. Transfer them to a serving bowl.


Drain the tuna, flake, and add it to the beans.


Toss the onions with the bean mixture. Add lemon juice, salt, and pepper to taste. Stir in the parsley and serve.

White Bean Soup with Sautéed Shrimp & Garlic Croutons

• 5 Tbs. extra-virgin olive oil; plus 1 Tbs. for drizzling
• 1 large yellow onion, cut into 1/4-inch dice
• 1 carrot, peeled and cut into 1/4-inch dice
• 1 inner rib celery, cut into 1/4-inch dice
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1-1/2 cups dried cannellini beans, cooked following the Basic Beans method
• 1 Tbs. chopped fresh rosemary
• 4 tsp. fresh lemon juice; more to taste
• 2-1/2 cups 3/4-inch diced country bread or baguette (about 6 oz.)
• 3/4 lb. large (21-25 count) shrimp, peeled, deveined, rinsed, sliced in half lengthwise, and patted dry
• Pinch cayenne

Heat a large, heavy saucepan over medium-high heat for 30 seconds. Add 1-1/2 Tbs. of the oil, along with the onion, carrot, and celery. Season with salt and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add half the garlic and cook for 30 seconds, stirring. Add the beans and their cooking liquid (there should be about 4 cups liquid; if not, add more water to equal this amount) and half the rosemary. Season well with salt and pepper. Bring to a boil, lower the heat to a bare simmer, and cook for 30 minutes so that the beans soften a little more but don’t break up. Let cool for 10 minutes. Scoop out 1 cup of the beans and set aside. Working in batches, purée the remaining beans and all of the broth in a blender. Transfer the puréed soup and the reserved beans to a clean saucepan and keep warm over low heat. Add the lemon juice and salt and pepper to taste. Thin with water, if necessary, to get the consistency you like.

Heat a large skillet over medium-high heat for 1 minute. Add 1-1/2 Tbs. of the oil and the bread cubes and season well with salt and pepper. Cook, tossing frequently, until the bread starts to brown around the edges, 2 to 3 minutes. Toss in the remaining garlic and continue cooking for 1 minute, tossing well. Transfer to a large plate. Season the shrimp well with salt and pepper. Add the remaining 2 tablespoons olive oil and the shrimp to the skillet and sauté, stirring often, until the shrimp is firm, opaque, and browned slightly, 3 to 4 minutes.

Ladle the soup into large, shallow bowls and dust with a pinch of cayenne. Garnish with a few of the croutons, a portion of the shrimp, a sprinkling of the remaining rosemary and a drizzle of oil.

Basic Beans

 Use this basic method to cook any type of dried bean, including cannellini, kidney beans, chickpeas, and more. Try cooked cannellini in smooth White Bean Soup with Shrimp, kidney beans in Roasted Vegetable Minestrone, and chickpeas in Creamy Chickpea Soup with Crisp Chorizo.

• 2 bay leaves
• 2 cloves garlic, smashed
• 2 to 3 sprigs fresh herbs (such as rosemary, thyme, or flat-leaf parsley)
• 1 to 1-1/2 cups dried beans, sorted through and rinsed
• 1 teaspoon kosher salt

Wrap the bay leaves, garlic, and herbs in cheesecloth and tie with twine. Put the beans in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the beans are tender (try biting into one) but not splitting and falling apart, 1 to 2 hours depending on the type and freshness the of beans. Cannellini and kidney beans take about 1 hour and 15 minutes; chickpeas may take up to two hours. (check occasionally to be sure the beans aren’t boiling and are covered with liquid; add water if needed). Discard the herb bundle.

If you're using the beans in soup, reserve some of the cooking liquid for the broth.

Cannellini Bean and Kale Soup

This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.

• 1 Tbs. extra-virgin olive oil
• 1 medium yellow onion, finely chopped (1-1/2 cups)
• 1 medium carrot, peeled and finely chopped (3/4 cup)
• 1 medium celery stalk, finely chopped (3/4 cup)
• 1-1/2 tsp. minced fresh rosemary
• 2 Tbs. tomato paste
• 2 large cloves garlic, minced (1 Tbs.)
• 1 quart homemade or lower-salt vegetable broth
• Two 15-oz. cans cannellini beans, rinsed and drained
• 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
• 1 Parmigiano-Reggiano rind (1x3 inches; optional)
• 1-1/2 tsp. cider vinegar
• Kosher salt and freshly ground black pepper

Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.


Stir the cider vinegar into the soup and season to taste with salt and pepper.

White Bean Soup with Sautéed Shrimp & Garlic Croutons

• 5 Tbs. extra-virgin olive oil; plus 1 Tbs. for drizzling
• 1 large yellow onion, cut into 1/4-inch dice
• 1 carrot, peeled and cut into 1/4-inch dice
• 1 inner rib celery, cut into 1/4-inch dice
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1-1/2 cups dried cannellini beans, cooked following the Basic Beans method
• 1 Tbs. chopped fresh rosemary
• 4 tsp. fresh lemon juice; more to taste
• 2-1/2 cups 3/4-inch diced country bread or baguette (about 6 oz.)
• 3/4 lb. large (21-25 count) shrimp, peeled, deveined, rinsed, sliced in half lengthwise, and patted dry
• Pinch cayenne

Heat a large, heavy saucepan over medium-high heat for 30 seconds. Add 1-1/2 Tbs. of the oil, along with the onion, carrot, and celery. Season with salt and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add half the garlic and cook for 30 seconds, stirring. Add the beans and their cooking liquid (there should be about 4 cups liquid; if not, add more water to equal this amount) and half the rosemary. Season well with salt and pepper. Bring to a boil, lower the heat to a bare simmer, and cook for 30 minutes so that the beans soften a little more but don’t break up. Let cool for 10 minutes. Scoop out 1 cup of the beans and set aside. Working in batches, purée the remaining beans and all of the broth in a blender. Transfer the puréed soup and the reserved beans to a clean saucepan and keep warm over low heat. Add the lemon juice and salt and pepper to taste. Thin with water, if necessary, to get the consistency you like.

Heat a large skillet over medium-high heat for 1 minute. Add 1-1/2 Tbs. of the oil and the bread cubes and season well with salt and pepper. Cook, tossing frequently, until the bread starts to brown around the edges, 2 to 3 minutes. Toss in the remaining garlic and continue cooking for 1 minute, tossing well. Transfer to a large plate. Season the shrimp well with salt and pepper. Add the remaining 2 tablespoons olive oil and the shrimp to the skillet and sauté, stirring often, until the shrimp is firm, opaque, and browned slightly, 3 to 4 minutes.

Ladle the soup into large, shallow bowls and dust with a pinch of cayenne. Garnish with a few of the croutons, a portion of the shrimp, a sprinkling of the remaining rosemary and a drizzle of oil.

White Bean Salad with Mint and Red Onion

This is a flavorful bean salad that goes well with most meat and poultry, particularly roasted pork tenderloin or broiled lamb chops.

• 1/2 cup small-diced red onion
• 3 Tbs. sherry vinegar
• 1 15-oz. can white beans, drained and rinsed (like Great Northern or cannellini)
• 1/2 cup roughly chopped fresh spearmint or smooth-leaf spearmint leaves
• 1/2 cup small-diced red bell pepper
• 2 Tbs. nonpareil (small) capers
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper

In a small bowl, mix the onion and vinegar; let sit for 15 minutes. In a medium bowl, mix the onions and vinegar with the beans, mint, red pepper, capers, olive oil, and salt and pepper to taste.

Cannellini Bean and Kale Soup

This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.

• 1 Tbs. extra-virgin olive oil
• 1 medium yellow onion, finely chopped (1-1/2 cups)
• 1 medium carrot, peeled and finely chopped (3/4 cup)
• 1 medium celery stalk, finely chopped (3/4 cup)
• 1-1/2 tsp. minced fresh rosemary
• 2 Tbs. tomato paste
• 2 large cloves garlic, minced (1 Tbs.)
• 1 quart homemade or lower-salt vegetable broth
• Two 15-oz. cans cannellini beans, rinsed and drained
• 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
• 1 Parmigiano-Reggiano rind (1x3 inches; optional)
• 1-1/2 tsp. cider vinegar
• Kosher salt and freshly ground black pepper

Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.


Stir the cider vinegar into the soup and season to taste with salt and pepper.

Minestrone with Green Beans and Fennel

There's nothing like a warming bowl of soup on a chilly day. For a vegetarian version of this feel-good hearty vegetable soup, use vegetable broth—preferably homemade.

• 3 Tbs. extra-virgin olive oil
• 2 medium cloves garlic, smashed
• 1/2 lb. green beans, trimmed and cut into 1-inch pieces
• 1 small fennel bulb, quartered, cored, and cut into 1/4-inch dice
• Kosher salt
• 1 quart lower-salt chicken broth
• 1 14-1/2-oz. can diced tomatoes
• 1 15-1/2-oz. can cannellini beans, rinsed and drained
• 1/2 cup dried ditalini pasta or small elbows
• 1/2 cup freshly grated Parmigiano-Reggiano; more for sprinkling
• 6 large fresh basil leaves, coarsely chopped
• Freshly ground black pepper

Heat the oil and garlic in a medium saucepan over medium heat until the garlic begins to brown, 2 to 3 minutes; discard the garlic. Raise the heat to medium high, add the green beans, fennel, and 3/4 tsp. salt, and cook, stirring, until the beans and fennel begin to soften and brown in places, 5 to 7 minutes. Add the broth and the tomatoes with their juices and bring to a boil. Add the cannellini beans and pasta and return to a boil. Reduce the heat to a simmer, cover, and cook until the pasta and green beans are completely tender, 10 to 12 minutes.

Stir in the cheese and basil and season to taste with salt and pepper. Serve sprinkled with additional cheese.

White Bean Soup with Andouille & Collard Greens

This soup is a complete meal! Just add a warm French baguette and you’re golden. Feel free to experiment with different types of sausage, including the wonderful variety of flavored chicken sausages sold with the other poultry products at the supermarket.

• 1 Tbs. olive oil
• 1 cup chopped yellow onion
• 12 oz. andouille or chorizo sausage, diced
• 4 cups reduced-sodium chicken broth
• Two 15-oz. cans cannellini or other white beans, drained
• 1 bunch fresh collard greens, washed well, tough stems removed, and chopped, or two 10-oz. packages frozen chopped collard greens, thawed
• 1 Tbs. sherry vinegar or red wine vinegar
• Table salt and freshly ground black pepper to taste

Heat the oil in large saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the broth and bring to a simmer.


Using a fork, slightly mash most of the white beans and add to the pan. Simmer for 5 minutes, then add the collard greens and simmer until wilted, about 3 minutes. Stir in the vinegar, season with salt and pepper, and serve.

White Bean Soup with Andouille & Collard Greens

This soup is a complete meal! Just add a warm French baguette and you’re golden. Feel free to experiment with different types of sausage, including the wonderful variety of flavored chicken sausages sold with the other poultry products at the supermarket.

• 1 Tbs. olive oil
• 1 cup chopped yellow onion
• 12 oz. andouille or chorizo sausage, diced
• 4 cups reduced-sodium chicken broth
• Two 15-oz. cans cannellini or other white beans, drained
• 1 bunch fresh collard greens, washed well, tough stems removed, and chopped, or two 10-oz. packages frozen chopped collard greens, thawed
• 1 Tbs. sherry vinegar or red wine vinegar
• Table salt and freshly ground black pepper to taste

Heat the oil in large saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the broth and bring to a simmer.


Using a fork, slightly mash most of the white beans and add to the pan. Simmer for 5 minutes, then add the collard greens and simmer until wilted, about 3 minutes. Stir in the vinegar, season with salt and pepper, and serve.

Spicy Sausage, Escarole & White Bean Stew

Who said Italian night has to include pasta? This quick-cooking stew has onions, garlic, and spicy Italian sausage—classic flavors you expect in an Italian meal—and it's warming and comforting, too. 

• 1 Tbs. extra-virgin olive oil
• 1 medium yellow onion, chopped
• 3/4 lb. hot Italian sausage, casings removed
• 2 medium cloves garlic, minced
• 2 15-oz. cans cannellini beans, rinsed and drained
• 1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
• 1 cup low-salt canned chicken broth
• 1-1/2 tsp. red-wine vinegar; more to taste
• Kosher salt
• 1/4 cup freshly grated Parmigiano-Reggiano

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Sausage, Cannellini and Kale Soup

This hearty Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work.This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation to serve one vegetarian, or check out the totally meatless version of this recipe.

• 1-1/2 Tbs. extra-virgin olive oil
• 1 medium yellow onion, finely chopped (1-1/2 cups)
• 1 medium carrot, peeled and finely chopped (3/4 cup)
• 1 medium celery stalk, finely chopped (3/4 cup)
• 1-1/2 tsp. minced fresh rosemary
• 2 Tbs. tomato paste
• 2 large cloves garlic, minced (1 Tbs.)
• 1 quart homemade or lower-salt chicken or vegetable broth
• Two 15-oz. cans cannellini beans, rinsed and drained
• 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
• 1 Parmigiano-Reggiano rind (1x3 inches; optional)
• 1-1/2 tsp. cider vinegar
• Kosher salt and freshly ground black pepper
• 2/3 lb. sweet or hot bulk Italian sausage, rolled into bite-size meatballs

Heat 1 Tbs. of the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.


Meanwhile, heat the remaining 1/2 Tbs. oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage meatballs, sprinkle with a pinch of salt, and cook, stirring occasionally, until browned and cooked through, about 10 minutes.


Add the sausage to the soup and bring to a simmer over medium-high heat. Cook 5 minutes more to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.

Smoky Eggplant & White Bean Dip with Pita Crisps

• 5 Tbs. extra-virgin olive oil; more for the pan
• 1-1/2 lb. small eggplant (2 to 3 small), trimmed and cut in half lengthwise
• 3/4 tsp. plus a generous pinch kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 anchovy fillets (optional)
• 1 small clove garlic
• 1 cup canned cannellini beans, drained and rinsed
• 3 pitas (preferably pocketless), each cut into eight wedges
• 2 Tbs. fresh lemon juice; more to taste
• 1 Tbs. chopped fresh mint, plus 1 Tbs. small leaves for garnish
• 2 tsp. chopped fresh oregano
• 2 Tbs. pine nuts, toasted

Position a rack 4 inches from the broiler element and heat the broiler to high. Line a rimmed baking sheet with foil and grease lightly with oil. Rub the eggplant all over with 2 Tbs. of the oil and sprinkle the flesh side with 1/2 tsp. of the salt and the 1/4 tsp. pepper. Arrange the eggplant, flesh side down, on the baking sheet and broil until the skin is charred and the eggplant flesh is very tender, 20 to 30 minutes.

Meanwhile, if using anchovies, mash them into a paste with the side of a chef’s knife. Roughly chop the garlic, sprinkle it with a generous pinch of kosher salt, and mash it into a paste with the side of a chef’s knife. Transfer the anchovy and garlic pastes to a food processor and add the beans, 2 Tbs. of the oil, and 1 Tbs. water. Purée until smooth.

When the eggplant is done, set it aside to cool briefly. Meanwhile, in a medium bowl, toss the pita wedges with the remaining 1 Tbs. oil and 1/4 tsp. salt. Arrange in a single layer on a baking sheet. Lower the rack so it’s 6 inches from the broiler. Broil the pita wedges until golden brown on both sides, 1 to 2 minutes per side.

Scrape the eggplant flesh from the skin and add the flesh to the puréed beans in the food processor, along with the lemon juice, chopped mint, and oregano. Pulse briefly to form a chunky dip. Adjust the seasoning with more salt, pepper, or lemon juice to taste. Serve sprinkled with the pine nuts and mint leaves, with the toasted pita crisps on the side for dipping.

Grilled Bruschetta with Rosemary-White Bean Purée & Heirloom Tomatoes

• 3/4 cup extra-virgin olive oil; more as needed
• 4 cloves garlic, smashed and peeled
• Two 3- to 4-inch sprigs plus 1 tsp. chopped fresh rosemary
• 2 large ripe heirloom tomatoes (about 1-1/4 lb.), cut into 1/2-inch dice (about 3 cups)
• 2 Tbs. chopped fresh mint
• 1-1/2 tsp. kosher salt; more as needed
• One 15-oz. can cannellini beans, rinsed well and drained
• 1/3 cup freshly grated Parmigiano-Reggiano
• 1 to 2 Tbs. fresh lemon juice
• 1/2 tsp. freshly ground black pepper; more as needed
• 1 lb. baguette, cut into 1/2-inch-thick slices

Heat the oil, garlic, and rosemary sprigs in a small saucepan over medium heat until they start to sizzle steadily and become fragrant, 2 to 3 minutes. Let the oil cool to room temperature. Strain the oil into a measuring cup. (If making ahead, store in the refrigerator and use within 3 days.)

Put the tomatoes in a medium bowl and toss with 3 Tbs. of the garlic oil, the mint, and 1 tsp. of the salt.

Put the beans in a food processor and add about 6 Tbs. of the garlic oil, the Parmigiano, 1 Tbs. of the lemon juice, the chopped rosemary, remaining 1/2 tsp. salt, and the black pepper and puree until smooth. Season to taste with more salt, pepper, and lemon juice.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Brush both sides of the bread with the remaining garlic oil. (If you run out, use plain olive oil to finish.) Sprinkle lightly with salt. Grill the bread until crisp, with nice grill marks on both sides, 1 to 2 minutes per side.

Spread the grilled bread with the bean purée, top with a generous spoonful of the tomatoes and their juices, sprinkle lightly with pepper, and set out on a large platter so your guests can help themselves.

White Bean Salad with Mint and Red Onion

This is a flavorful bean salad that goes well with most meat and poultry, particularly roasted pork tenderloin or broiled lamb chops.

• 1/2 cup small-diced red onion
• 3 Tbs. sherry vinegar
• 1 15-oz. can white beans, drained and rinsed (like Great Northern or cannellini)
• 1/2 cup roughly chopped fresh spearmint or smooth-leaf spearmint leaves
• 1/2 cup small-diced red bell pepper
• 2 Tbs. nonpareil (small) capers
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper

In a small bowl, mix the onion and vinegar; let sit for 15 minutes. In a medium bowl, mix the onions and vinegar with the beans, mint, red pepper, capers, olive oil, and salt and pepper to taste.

Crostini with White Bean Purée, Spinach & Sun-Dried Tomatoes

• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, coarsely chopped
• 3 cups packed baby spinach (about 5 oz.)
• Kosher salt and freshly ground black pepper
• 15-1/2-oz. can cannellini beans, rinsed well and drained
• 2 tsp. chopped fresh thyme
• 1 recipe Crostini
• 5 oil-packed sun-dried tomatoes, thinly sliced

Heat the oil and garlic in a large skillet over medium-high heat. Once the garlic starts sizzling, reduce the heat to medium and cook until it turns golden, about 2 minutes. Transfer the garlic and all but 1 Tbs. of the oil to a food processor. Raise the heat to medium high, add the spinach, and sauté, stirring, until it wilts, about 2 minutes. Season with salt and pepper and set aside.

Put the cannellini beans, thyme, and 2 Tbs. water in the food processor with the garlic. Process until fairly smooth, adding another 1 or 2 Tbs. water if needed. Season with salt and pepper. If making ahead, refrigerate the white bean purée; bring it to room temperature before assembling.

To assemble, top the crostini with the bean purée, a portion of spinach, and slices of the sun-dried tomato and serve

White Bean Soup with Andouille & Collard Greens

This soup is a complete meal! Just add a warm French baguette and you’re golden. Feel free to experiment with different types of sausage, including the wonderful variety of flavored chicken sausages sold with the other poultry products at the supermarket.

• 1 Tbs. olive oil
• 1 cup chopped yellow onion
• 12 oz. andouille or chorizo sausage, diced
• 4 cups reduced-sodium chicken broth
• Two 15-oz. cans cannellini or other white beans, drained
• 1 bunch fresh collard greens, washed well, tough stems removed, and chopped, or two 10-oz. packages frozen chopped collard greens, thawed
• 1 Tbs. sherry vinegar or red wine vinegar
• Table salt and freshly ground black pepper to taste

Heat the oil in large saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the broth and bring to a simmer.


Using a fork, slightly mash most of the white beans and add to the pan. Simmer for 5 minutes, then add the collard greens and simmer until wilted, about 3 minutes. Stir in the vinegar, season with salt and pepper, and serve.

Minestrone with Green Beans and Fennel

There's nothing like a warming bowl of soup on a chilly day. For a vegetarian version of this feel-good hearty vegetable soup, use vegetable broth—preferably homemade.

• 3 Tbs. extra-virgin olive oil
• 2 medium cloves garlic, smashed
• 1/2 lb. green beans, trimmed and cut into 1-inch pieces
• 1 small fennel bulb, quartered, cored, and cut into 1/4-inch dice
• Kosher salt
• 1 quart lower-salt chicken broth
• 1 14-1/2-oz. can diced tomatoes
• 1 15-1/2-oz. can cannellini beans, rinsed and drained
• 1/2 cup dried ditalini pasta or small elbows
• 1/2 cup freshly grated Parmigiano-Reggiano; more for sprinkling
• 6 large fresh basil leaves, coarsely chopped
• Freshly ground black pepper

Heat the oil and garlic in a medium saucepan over medium heat until the garlic begins to brown, 2 to 3 minutes; discard the garlic. Raise the heat to medium high, add the green beans, fennel, and 3/4 tsp. salt, and cook, stirring, until the beans and fennel begin to soften and brown in places, 5 to 7 minutes. Add the broth and the tomatoes with their juices and bring to a boil. Add the cannellini beans and pasta and return to a boil. Reduce the heat to a simmer, cover, and cook until the pasta and green beans are completely tender, 10 to 12 minutes.

Stir in the cheese and basil and season to taste with salt and pepper. Serve sprinkled with additional cheese.