Cook until soft, about 10 minutes /
Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
Add chopped tomatoes and cook about 5 minutes /
Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
Add cheese rind (in cheesecloth if you wish),
cranberry beans and water to the pot / Cook until
beans are about halfway cooked, about 20 minutes /
Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
Add potatoes and cook until
beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender /
Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
Add zucchini and
beans, salt well and saute a few minutes, just until tender /
Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and
add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.
In the few days since I made this batch of pickled fennel, I have: chopped up the fennel and mixed it with rice, along with some of the pickling liquid and olive oil;
added the fennel to blanched fresh
cranberry and green
beans and dressed the mixture with pickling liquid, olive oil, and herbs; chopped the fennel and
added it to a salad, and used the pickling liquid to make the dressing; eaten the pickles with cheese and crackers;
added them to a sandwich.