Adapted from Mark Bittman’s recipe, The New York Times
Ingredients
- 1 16oz can cannellini beans drained and rinsed
- 24 cherry tomatoes chopped
- 1 bunch fresh arugula or other leafy green roughly chopped
- 1/2 medium onions chopped
- 2 cloves garlic
- 1/4 cup cooked quinoa
- 1 tablespoon olive oil
- 1 sprig fresh rosemary chopped
- 1/2 teaspoon crushed red pepper flakes
- lemon zest zest of one small lemon
- shaved parmesan or romano (optional)
Servings: servings as a side or 4 as a main
Units:
Instructions
- Put oil in a medium to large saucepan over medium heat. Once hot, add the onions and cook, stirring occasionally until soft, about 5 minute.
- Add the garlic and cook until fragrant. Add the beans, tomatoes, quinoa, broth, red pepper, rosemary and salt and pepper to taste.
- Cook over medium-low heat until tomatoes have broken up & flavors meld, adding more broth to make it as soupy as you like.
- Add the arugula or other leafy green and continue to cook, just until it wilts. Adjust the seasoning if necessary, and then serve with some shaved parmesan on top of desired. Enjoy!
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