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 Italian Greens and Beans (vegan)

 ©2000-10 Deborah Barr. All rights reserved. Link may be forwarded in full with copyright intact.

 

6-7 cups chopped greens – kale, escarole, rapini or other dark green leafy vegetables or a combination of 2 or 3 different greens.

14.5 ounce can Muir Glen fire roasted crushed tomatoes ( or use liquid veggie bouillon by Pacific or Imagine in place of tomatoes)

 2 TB. Extra Virgin Olive Oil

15 ounce can organic Cannellini Beans

½ medium onion, diced

Soyco Rice Parmesan Alternative

4 tsp.  minced garlic or 4 cloves, chopped

¼-1/2 cp. Mozzarella rice shreds (non dairy)

1/8 tsp. unrefined sea salt

or use grated romano (sheep)

1/4 tsp. crushed red pepper 

 

1 tsp. good quality soy

 

Heat the oil in a large skillet.  When oil is hot, add onion, sprinkle with salt, and sauté over medium high heat 3-4 minutes.   Add the garlic and sauté 1-2 minutes then add crushed red pepper and sauté 1-2 minutes more.   Add the chopped greens and sauté a few minutes.  Next add the crushed tomatoes, ½ cup water, and soy sauce. Cover and simmer over low heat 10-15 minutes. Stir in the beans and cook 10 minutes more.

Place in serving bowls over rice or pasta or alone, and sprinkle with Soyco Rice Parmesan alternative and/or vegan mozzarella shreds.  Non-Vegan – Sprinkle with grated romano (sheep).

Serve over pasta or  brown rice.

Variation:  You can make this into a Greens and Beans Soup by adding a 32 ounce carton Imagine liquid No-chicken Broth or Vegetable Broth, 2 cps. water, and 2 tsp. soy sauce at the same time you add the crushed tomatoes.

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