Now that we’re in the full swing of spring, the less time I spend standing at a hot stove for the next few months, the better. But I still want healthy, fresh, big flavor on my table, and I want to use my garden produce to its full potential. This recipe brings all of that and more, because it can be used as a side for whatever you grilled, or it can stand alone with a salad and some good crusty bread (want a magic box of bread delivered to your door? Go here for your first box FREE! You just pay $15 shipping.) This recipe was inspired by one at allrecipes; I hyper-tweaked it for maximum veggie potential.

You’ll need:

2 cans of cannallini (navy) beans, rinsed and drained

2 Tbsp EVOO

2+ cloves of garlic, minced

1 onion, finely chopped

1/2 C water or broth

1 tsp smoked paprika

Pinch of dried red pepper flakes

A dozen or so cherry/grape tomatoes, or a can of diced, fire roasted tomatoes, drained

1-2 slices of roasted red peppers, chopped

Salt & Pepper to taste

1 Tbsp lemon juice

1/2 C grated parmesan (leave this out to make it vegan!)

1/2 C chopped, fresh parsley &/or basil

1 C julienned spinach &/or arugula leaves

1 C fresh asparagus, chopped

Method:

Sautee the onion and garlic in the EVOO until tender. Add beans, spices, tomatoes, peppers, asparagus, water/broth, and S&P, and cook for 7-8 minutes until heated through. Stir in lemon juice and cheese, and cook for another couple of minutes until the cheese is melted. Stir in fresh herbs and spinach/arugula until wilted. Serve warm and enjoy!

*As always, my posts aren’t AI, they’re me (hi!). Any links above are either affiliate links or just sharing-products-I-love links (the bread box, for example, is just me sharing). I earn a small commission when you shop the affiliate links, and it doesn’t cost you a penny extra. Thanks for your support!