Best 5 White Beans With Celery Recipes

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**White Beans with Celery: A Wholesome and Flavorful Dish**

White beans and celery come together in a harmonious blend of flavors in this easy-to-make dish. Packed with nutrients, this hearty and comforting recipe offers a delightful vegetarian option that can be enjoyed as a main course or a side dish. Whether you're looking for a quick weekday meal or a wholesome dish to serve at your next gathering, this versatile recipe has got you covered. With variations like the classic Italian Pasta e Fagioli, the zesty Greek Gigantes Plaki, and the creamy Tuscan Cannellini Beans, this article presents a culinary journey through different cultures, showcasing the diverse ways white beans and celery can be transformed into delectable dishes.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S NAVY BEANS RECIPE + VIDEO



Mom's Navy Beans Recipe + Video image

My mom's navy beans recipe makes a simple comfort food classic. Tender, seasoned white beans and veggies in a flavorful broth; a must-make!

Provided by Kevin Is Cooking

Categories     Soups

Time 4h15m

Number Of Ingredients 9

16 oz dried navy beans (or other white beans)
1 large yellow onion (chopped into bite size pieces)
2 large carrots (chopped into bite size pieces)
2 stalks celery (chopped into bite size pieces)
2 tbsp olive oil
2 cloves garlic ( crushed)
4 sprigs thyme (tied, or 1/2 tsp dried thyme)
1 tsp salt
1 tsp freshly ground black pepper

Steps:

  • Add dried white beans to large pot, then enough water to cover beans by 1 inch. Allow beans to soak for 8 hours. To save time, feel free to quick soak beans.
  • Heat olive oil in large soup or stock pot over medium-high heat. When oil is hot, add chopped onion, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally.
  • Use a colander to drain and rinse soaked beans. Add beans to the stock pot of sautéed vegetables and stir to incorporate. Add bundle of thyme sprigs (or dried thyme), garlic and fresh water to cover beans by 1 inch. Bring to a boil, cover pot and lower heat to simmer; Cook for 4 hours or until beans are soft, but not mushy (See Note 1). To make this navy beans recipe in a slow cooker or Instant Pot, see Note 2.
  • Season to taste and serve with crusty bread.

Nutrition Facts : ServingSize 1 oz, Calories 125 kcal, Carbohydrate 18 g, Protein 5 g, Fat 3 g, Sodium 310 mg, Fiber 6 g, Sugar 1 g

TUSCAN WHITE BEANS



Tuscan White Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.

CELERY WITH CREAMY WHITE BEANS



Celery with Creamy White Beans image

Provided by Claire Robinson

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 6

1/4 cup basil flavored olive oil, plus more as needed
1 small yellow onion, chopped
1 large clove garlic, chopped
1 (14.5-ounce) can cannellini beans, drained and liquid reserved
Kosher salt and freshly cracked black pepper
6 to 8 celery stalks cut lengthwise into thin strips, about 1/4-inch by 6-inches long

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook until very soft, but not brown, about 10 minutes. Add the beans and 1/4 cup reserved liquid from the can and season well with salt and pepper. Raise heat to medium-high and continue cooking until beans begin to break down, about 5 minutes. Cool slightly and transfer the mixture to a food processor and puree, drizzling in more reserved liquid, if needed, until it is the consistency of thick hummus. Taste and adjust seasoning.
  • Transfer to a wide, tall glass and drizzle with additional basil oil before serving.
  • To serve, stand the celery stalks upright in the dip. (Choose a container that's small enough with high sides to allow the celery to stand upright).

QUICK WHITE BEAN AND CELERY RAGOUT



Quick White Bean and Celery Ragout image

Inspired by a Chez Panisse recipe that uses fresh shell beans, this simple ragout is less precious but no less delicious. Sauté celery, zucchini and scallions with a glug of olive oil, then add canned beans and cook until warmed. If you prefer a thicker sauce, add the beans at the beginning of cooking so they break down as they're stirred. Serve with grilled bread, pearl couscous or farro. Soft herbs like basil or parsley, tender greens like arugula or mâche, or pesto or salsa verde would all make for a lovely garnish.

Provided by Alexa Weibel

Categories     brunch, dinner, for one, for two, lunch, quick, weekday, beans, soups and stews, vegetables, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

2/3 cup vegetable stock, plus more as needed
1/3 cup extra-virgin olive oil
4 stalks celery, thinly sliced on an angle, leaves reserved
2 medium zucchini (about 7 ounces each), trimmed, quartered lengthwise then cut into 1/2-inch pieces
2 scallions, thinly sliced on an angle
Kosher salt and black pepper
2 (15-ounce) cans cannellini beans, rinsed and drained
Crème fraîche, mascarpone or sour cream, for serving
Pesto, for serving
Cooked pearl couscous or grilled bread, for serving

Steps:

  • Combine the stock, oil, celery, zucchini and scallions in a large, deep skillet; season generously with salt and pepper. Cook over medium-high, stirring occasionally, until crisp-tender, adding the beans halfway through, about 10 minutes total. If you'd like to make it brothier, add 1/3 cup vegetable stock and warm for 1 minute. Season with salt and pepper.
  • Divide among shallow bowls. Top with a dollop of crème fraîche, drizzle with pesto and top with celery leaves. Serve with couscous or grilled bread.

TUSCAN BEAN AND CELERY SOUP



Tuscan Bean and Celery Soup image

From Linda Majzlic: A Vegan Taste of Italy. Omit the finishing ingredients to make slimming world friendly. Heat the low fat cooking spay in a large saucepan and gently fry the celery and onion for 10 minutes. Add half the beans and the Veg stock, parsley and bay leaf. Season with black pepper and stir well Bring to the boil and cover and simmer for 15 minutes. Allow to cool slightly, remove the bay leaf and blend the soup until smooth. Return to the rinsed pan and add the remaining beans. Reheat whilst stirring over a low heat. Fry the garlic in the olive oil and stir into soup just before serving

Provided by cakeinmyface

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

450 g cannellini beans (cooked)
8 ounces celery (trimmed and sliced)
1 onion (peeled and chopped)
low-fat cooking spray
900 ml vegetable stock
2 tablespoons parsley (finely chopped)
1 bay leaf
black pepper
2 garlic cloves (minced)
2 tablespoons olive oil

Steps:

  • Heat the low fat cooking spay in a large saucepan and gently fry the celery and onion for 10 minutes. Add half the beans and the Veg stock, parsley and bay leaf. Season with black pepper and stir well.
  • Bring to the boil and cover and simmer for 15 minutes. Allow to cool slightly, remove the bay leaf and blend the soup until smooth. Return to the rinsed pan and add the remaining beans. Reheat whilst stirring over a low heat. Fry the garlic in the olive oil and stir into soup just before serving.

Nutrition Facts : Calories 238.5, Fat 7.3, SaturatedFat 1.1, Sodium 54.4, Carbohydrate 33.3, Fiber 8.5, Sugar 2.6, Protein 11.7

Tips:

  • Soak the beans overnight. This will help them cook more evenly and reduce the cooking time.
  • Use a variety of vegetables. This will add flavor and nutrients to the dish.
  • Don't overcook the beans. They should be tender but still hold their shape.
  • Season the dish to taste. Salt, pepper, and garlic powder are all good options.
  • Serve the beans with a side of bread or rice. This will help to soak up the delicious sauce.

Conclusion:

White beans with celery is a simple but flavorful dish that is perfect for a weeknight meal. It is also a great way to use up leftover beans. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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