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Thumb_13897_White Bean Soup With Sausage

Thumb_13897_White Bean Soup With Sausage

This soup is creamy (without cream) and hearty, perfect comfort food for a chilly evening. It’s delicious with sausage, but just as lovely without, especially with a drizzle of truffle oil. Read more about this recipe at Cook & Eat.

Thumb_15644_Butter Beans

Thumb_15644_Butter Beans

Simmered with onion, thyme and sage leaves, these butter beans are smooth and creamy and make a perfect side dish for a Southern meal. Read more about this recipe at Cook & Eat.

Thumb_12114_Light And Fresh Minestrone Soup

Thumb_12114_Light And Fresh Minestrone Soup

This has a light, healthful flavor and is not as heavy as some minestrones. Dice the ingredients small so there are no unwieldy pieces of vegetables. Read more about this recipe at the Washington Post.

Thumb_16179_Turkey And Red Bean Chili

Thumb_16179_Turkey And Red Bean Chili

This turkey and red bean chili is simmered with beer and a mix of heady spices to give it a complex flavor; a squeeze of lime juice and a handful of cilantro at the end add a burst of freshness. Double the recipe if you can -- it freezes beautifully.

Thumb_17845_Ecuadorean Fish, Squash And Legume Bisque

Thumb_17845_Ecuadorean Fish, Squash And Legume Bisque

Fanesca is an Ecuadorean soup that is traditionally served during Holy Week. The unique combination of flavors result in a rich and creamy bisque. Read more about this recipe at the Washington Post.

Thumb_18489_Heirloom Beans And Rice With Smoked Turkey

Thumb_18489_Heirloom Beans And Rice With Smoked Turkey

Smoked turkey wings and thighs are available at Whole Foods markets and good butchers. They're a great substitute for pork or ham hocks, and have more lean meat on them.

Thumb_17683_Cornish Hen Cassoulet

Thumb_17683_Cornish Hen Cassoulet

This quick take on classic French cassoulet is made using leftover broth, cooked sausages and Cornish hen from bollito misto, but you can substitute canned broth and leftover chicken. 

Thumb_17387_Asparagus And White Bean Pesto Tart

Thumb_17387_Asparagus And White Bean Pesto Tart

Here’s a beautiful, ridiculously delicious, and easy-to-make asparagus tart that you’ll want to make even when you’re not expecting guests. Read more about this recipe at VeganYumYum.

Thumb_19600_Soupe Au Pistou

Thumb_19600_Soupe Au Pistou

Use leftover caponata and arugula pesto to make a novel version of this classic French soup. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_19610_Chili Succotash

Thumb_19610_Chili Succotash

Succotash is a Native American corn stew that traditionally contains lima beans, but we've substituted kidney beans instead. Use leftovers to make vegetable soft tacos or braised beef chili. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_15684_Kale, White Bean And Escarole Soup

Thumb_15684_Kale, White Bean And Escarole Soup

Instead of just kale or escarole, this soup uses both. The combination creates a soup that has more depth and zest. Serve this soup with toasted Italian bread and a drizzle of olive oil. 

Thumb_14288_Sausage, White Bean And Escarole Soup

Thumb_14288_Sausage, White Bean And Escarole Soup

Sausage, white beans and escarole are a classic match. Fresh sage adds woodsiness, and red wine vinegar and red pepper flakes wake up all the flavors. Chop the escarole into bite-size pieces to make the soup easy to eat.


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