White Bean Dip with Parmesan and Sage

Last month I posted a recipe for White Bean Dip with Pecorino Romano, but I have to say, I've outdone myself with today's recipe. I was inspired by a white bean and sage dip that my friend over at The Splendid Soon made for a party of mine she catered (well, mine and my roommates). It was incredible, along with everything else she made. And if I can make a quick pitch—if you're ever looking to have a party catered and you live in NYC or Brooklyn, she's your girl.

I didn't want to ask for her recipe so I figured I would  do a quick Google search, see what I found, and pull a recipe together. I happened upon this recipe from Spoonful (and only just noticed the coincidence in name), and in no more than five minutes I made the most delicious, healthy dip. Which was exactly what I needed yesterday evening after a weekend of eating and drinking at a wedding and a five hour car ride home from Boston.

I know I've mentioned before that since going gluten-free I've struggled with finding healthy, satisfying snack options, and I imagine there are a lot of you out there (whether or not you're gluten-free) who have had the same problem. For so long I simply relied on tortilla chips and salsa as a snack, but there's so much more out there. It just takes a little planning and creativity. Even better, there are a lot of things you can make at home in no time at all. I absolutely love this dip and it's perfect with fresh vegetables or gluten-free crackers. My only hesitation about making it is the risk I run of eating the entire thing in one sitting!

White Bean Dip with Parmesan and Sage

1 can cannellini beans
1 small clove garlic, chopped
7-8 leaves sage, chopped
1/4 cup lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 cup Parmesan

Put all of the ingredients into a food processor except for the Parmesan and blend. When you have a smooth, creamy consistency, add the Parmesan and blend briefly. You can either serve it immediately or stick it in the fridge to cool for 30 minutes or so.

Enjoy!

Lentil, Kale, and White Bean Soup

Today is the perfect day for soup. At least, if you're in New York City. It's dark and rainy and windy. All I want to do is curl up in my bed and read a book or watch a movie (or, let's be honest, finish the season finale of Keeping Up with the Kardashians).

Soup is such a cozy food, don't you think? There's something so comforting about it. Maybe it goes back to my childhood, when my parents would feed me chicken noodle soup whenever I was sick. Perhaps there's a bit of nostalgia there.

Regardless, I love soup, and I'm having a blast venturing into the field of soup-making. This summer I made Yellow Tomato and Mango Gazpacho, on Sunday I made Cucumber Avocado Soup (recipe coming later this week), and last night I made the most delicious Lentil, Kale, and White Bean Soup. It was inspired by a friend's lentil soup recipe, but I threw in some additional ingredients and made it my own. It was incredibly flavorful and satisfying, and I can't wait to experiment with other soups this fall and winter. If you have any requests, feel free to post them in the comments section below. In the meantime, stay dry!

Lentil, Kale, and White Bean Soup

Serves 5
Total cooking time: 45 minutes (prep time: 15 minutes; cook time: 30 minutes)

Ingredients:

1/4 onion, chopped
2 cloves garlic, diced

3 carrots, chopped

3 celery stalks, chopped

1 cup lentils
1 can cannellini beans
1 can chopped tomatoes
1 head kale, stems removed and leaves chopped
2 cups chicken broth (or vegetable broth)
2 tablespoons fresh oregano
1 tablespoon freshman rosemary
1 tablespoon distilled white vinegar
Salt and pepper to taste

Instructions:

In a large pot sauté the onion, garlic, carrots, and celery in extra virgin olive oil for 4-5 minutes. Stir in the lentils, cannellini beans, tomatoes, kale, chicken broth, oregano, rosemary, and vinegar. Simmer on medium heat for 25-30 minutes, or until carrots and lentils are tender. Season with salt and pepper to taste.

Transfer to a food processor and blend to the consistency of your choice. This really brings out all of the flavors and creates and creamy consistency, which I prefer to a non-blended consistency. 

Serve immediately and enjoy! 

White Bean Dip with Pecorino Romano

To me, cannellini beans are so quintessential Italian. They're a staple of Italian cooking, particularly in Tuscany, and can be found in tuna salads, pasta dishes, minestrone soup, and much more. I spent a lot of time in Tuscany when I was younger (I have relatives on my mom's side who live in a little town outside of Pisa called Migliarino) and in Rome, where I spent the spring semester of my junior year in college. I have such a fondness for cannellini beans, and sometimes I'll simply sauté them with white onion and olive oil and call it a night. 

I've always loved white bean dip, but until last night I had never made it before. It's a good alternative to hummus or guacamole and as I quickly found out, just as easy to make. I threw together this recipe and was very pleased with how it turned out. The garlic gives it a little kick and the mixture of pecorino romano and lemon juice makes it incredibly flavorful. 

White Bean Dip with Pecorino Romano

Serves 8
Cooking time: 10 minutes

Ingredients:

1 can cannellini beans
2 cloves garlic
1/4 cup parsley
2 tablespoons lemon (and a little lemon zest for extra flavor, if you want)
1/4 cup pecorino romano
1 tablespoon extra virgin olive oil
1 tablespoon water
Salt and pepper to taste

Instructions:

Add everything into a blender or food processor and blend until smooth.

Serve with gluten-free crackers (I love Glutino's Gluten Free Table Crackers; they contain soy lecithin but it doesn't seem to bother my stomach), red pepper, carrots, or any vegetable of your choosing.

Don't you love my new bowl and plate from Anthropologie? I couldn't resist.