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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.
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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) |
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2 TB.
Extra Virgin Olive Oil |
15 ounce can
organic Cannellini Beans |
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½ medium
onion, diced |
Soyco
Rice Parmesan Alternative |
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4 tsp.
minced garlic or 4 cloves, chopped |
¼-1/2 cp. Mozzarella
rice shreds (non dairy) |
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1/8 tsp.
unrefined sea salt |
or use grated romano (sheep) |
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1/4 tsp.
crushed red pepper |
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1 tsp. good
quality soy |
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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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