Tag: green beans

Green Soup with Lemon Basil Pesto

Chef V

Green veggies are central to this recipe, full of vitamins. Cannellini beans add fiber and richness. A lovely soup for celebrating the end of winter, the bounty of summer crops, or anytime you crave something super fresh and seasonal.

green soup

Ingredients

  • 1 to 2 tablespoons cold-pressed olive oil
  • 1 cup celery, thinly sliced
  • 1 cup leeks, thinly slicec
  • 2 teaspoons garlic, minced or pressed
  • 1/4 teaspoon sea salt
  • 3 cups vegetable stock
  • 1 cup filtered water
  • 7 thyme sprigs, divide use
  • 1 cup fresh or frozen peas
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 (15 ounce) can cannellini beans, drained
  • 1 cup baby spinach leaves

BASIL PESTO

  • 1 cup baby spinach leaves
  • 1 cup fresh basil
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic, minced or pressed
  • 2 teaspoons cold-pressed olive oil

Directions

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the celery, leeks, garlic, and sea salt. Sauté for 5 minutes. Add the stock, water, and 3 thyme sprigs.

Cover and bring the mixture to a boil. Add the peas, green beans, and cannellini beans. Simmer, uncovered, for 5 minutes. Discard the thyme sprigs. Stir in the spinach.

Make the basil pesto sauce. Process all of the pesto ingredients in a Vitamix until smooth.

Ladle the soup into 4 bowls. Top each with the pesto and thyme sprigs and serve.

Balinese Urab Salad

Jean Yates

Balinese Urab is a salad made with any of a wide range of vegetables. You can use whatever vegetables you like – I used green beans in this recipe and added red lentils – the variation I learned in my cooking class. Balinese red bean salad: Urab.

Urab has a delicious topping that makes it special. Grated shallots sautéed with herbs and spices are sprinkled over the top of the salad – crunchy and spicy special! – Veronica

easy green salad

TOTAL: 1 hour 15 min

Prep Time: 15 minutes

Serving Size: 2 People

Ingredients

  • 1 cup cooked red lentils
  • ½ cup shredded unsweetened coconut
  • 1 tbsp. Base Genep (RECIPE)
  • 1 cup green bean, chopped and blanched
    BLANCHED means dropping in boiling water for
    30 seconds to a minute but not cooking completely.
  • 1 cup bean sprouts, blanched
    blanched
  • 2 tbsp. sliced shallots, fried in coconut oil
    (use half to mix in and half for topping/garnish)
  • 1 tsp. kaffir lime leaf, sliced and chopped thin
    (This might be harder to find but specialty Asian markets usually have fresh kaffir lime leaves. If you can’t find fresh leaves, use dried, but do not substitute anything else, as the taste is so distinct it can’t be mocked).

Directions

Mix the coconut, red bean and base genep with your hands very well. You can mix so well that you start to mash the beans slightly but do not over mash, keeping most whole. Add the blanched green beans and bean sprouts. Add half of the fried shallots and kaffir lime leaves. Use a pinch of salt to taste. Mix well and garnish with remaining fried shallots.

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