BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SPRING VEGETABLES & CANNELINI BEANS

By:


Ingredients:

  • As needed EVOO

  • 3 shallots, minced
  • 4 cloves garlic, sliced
  • 1 carrot, diced
  • 1 celery rib, diced
  • 1 leek, minced
  • 3 cups cannellini beans, cooked
  • 6 cups roasted chicken stock OR vegetable stock to keep dish vegetarian
  • 1 zucchini, cut ¼” diced
  • 1 yellow squash, cut ¼”   diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup green beans, blanched, bias cut
  • 2 oz pancetta, crisped, diced
  • 1 TBLS lemon zest
  • 1 TBS oregano, minced
  • Sea salt, ground coriander and fresh ground pepper
  • ½ -1 lemon, juiced

Method:

Beans method: heat oil in large sauté pan; add shallots and garlic; cook until aromatic, 2 – 3 minutes; add carrot, celery and leek cooking until slightly tender; add beans and stock; bring to a simmer; add zucchini, yellow squash and bell peppers; cook 2 minutes; add green beans, pancetta, lemon and oregano; adjust seasonings and finish with freshly squeezed lemon juice.
*Garnish with baby arugula and Fontina and parmesan cheeses.  Serve with fresh bread






TO RECIPES

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