Name: Cannellini Bean Sauté with Mushrooms, Leeks, Pine Nuts & Goat Cheese
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 1 small pkg chives; 1.36 kg cremini mushrooms; 3 (398 ml) cans diced tomatoes; 3 cloves garlic; 3 (113 g) logs goat cheese; 6 leeks; ⅓ cup pine nuts; 6 tbsp tomato paste; black pepper; extra virgin olive oil; oregano, dried; salt; thyme, dried

Cannellini Bean Sauté with Mushrooms, Leeks, Pine Nuts & Goat CheeseCannellini Bean Sauté with Mushrooms, Leeks, Pine Nuts & Goat Cheese — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

1 small pkg chives

1.36 kg cremini mushrooms

3 (398 ml) cans diced tomatoes

3 cloves garlic

3 (113 g) logs goat cheese

6 leeks

⅓ cup pine nuts

6 tbsp tomato paste

black pepper

extra virgin olive oil

oregano, dried

salt

thyme, dried

Instructions

Wash and dry the fresh produce.

Trim off the root ends and the dark green tops of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick half-moons.

Preheat a large pot over medium heat.

While the pot heats up, peel and mince garlic.

Once the pot is hot, add oil and swirl to coat the bottom.

Add garlic and leeks to the pot; cook, stirring frequently, until softened, 8-10 minutes.

Meanwhile, quarter the mushrooms.

Chop chives into small pieces.

Drain and rinse the beans in a colander; set aside to drain further.

Add mushrooms, chives (reserving a small handful for garnish), beans, tomatoes, tomato paste, and spices to the pot. Cook, stirring occasionally, until sauce thickens and veggies soften, 7-8 minutes.

Meanwhile, crumble goat cheese into a medium bowl.

Roughly chop pine nuts.

To serve, divide bean and veggie sauté between bowls; top with goat cheese and pine nuts. Enjoy!

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