Spicy Bean Soup

Cook Time: 45 min
Level: Intermediate
Yield: 10 servings


Ingredients

3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves


Directions

Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.


Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

From: foodnetwork.com

Crab and Ricotta Cannelloni

Cook Time: 45 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
* 1 cup whole milk ricotta cheese
* 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
* 1 egg yolk
* 1/2 cup chopped fresh basil leaves
* 1 pound lump crabmeat
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground white pepper
* Bechamel Sauce, recipe follows

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk,
basil, crab, salt, and pepper.

Preheat oven to 350 degrees F.

Fill the cannelloni with the crab mixture and place in a buttered
baking dish. Top the filled cannelloni with the Bechamel Sauce and
sprinkle with the remaining Parmesan cheese. Bake until bubbly and the
top is golden brown, about 15 to 20 minutes. Serve immediately.

Bechamel Sauce:

5 tablespoons unsalted butter

1/2 cup all-purpose flour

4 cups whole milk, warmed

1/2 teaspoon salt

1/4 teaspoon freshly ground white pepper

Pinch freshly grated nutmeg

In a medium saucepan, melt the butter over medium heat. Add the flour
and whisk until smooth, about 2 minutes. Gradually add the warm milk,
whisking constantly, until the sauce is thick, smooth, and creamy,
about 10 minutes (do not allow the sauce to boil). Remove from the
heat and stir in the salt, pepper, and nutmeg. (The sauce can be made
up to 3 days ahead. Cool and then cover and refrigerate.)

Yield: about 4 cups