This is one of my favorite basic recipes. I use these white beans in salads with tuna, in pasta, and often as a main dish … they’re almost to good to serve as a side! A couple of notes: 1) use any kind of white bean you want for this–just be aware you may need to adjust the cooking time depending on type of bean; 2) these freeze really well, so bag up whatever you don’t eat right away to have on hand; and 3) you can use all water or any combination of water and whatever kind of broth you might have on hand–vegetable, chicken, mushroom, whatever–adding broth adds flavor.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it’s wonderfully toothsome in this summer salad. Think of it as a new twist on old-school pasta salad. If you can’t find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil (unless you want to keep it vegan) and you’ve got a nice, hearty, nourishing meal.
Perked up with chard and Italian sausage, this white bean soup recipe straddles the line between fresh and green and rich and hearty. So much so, in fact, that it would be perfectly appropriate in any season.