White Bean Croquettes

2 cups white beans cooked
1 large carrot, peeled and grated
1/2 cup oats (quick)
1/2 cup wheat germ
3 Tbsp.grated red onion
Salt to taste
1 Tbsp. garlic powder (or 1 tsp. if you are not a great garlic lover)
1 tsp. Italian Seasoning (or 1/4 each of sage powder, sweet basil, oregano, rosemary, thyme, marjoram and savory.)
3 Tbsp. olive oil
1/2 cup water
3 Tbsp. all purpose flour
3 Tbsp. sweet paprika powder

Put oats in a bowl and add the water. Let soften. In the meantime, mash the beans with a potato masher or fork, and season them
with all the ingredients, except flour. Once the oats are soft, add to the ban mixure. Mix well. Add flour little by little while you
blend, forming a soft dough. Form the croquettes. Cook in a skillet barely "painted" with olive oil, until golden brown on both sides.
Serve as is or topped with your favorite tomato sauce.

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White Beans Minestra---2

Minestras are hearty, delicious Italian soups. White bean minestras are very savory and really quite easy to make. Here is another way in qhich you can make one.

3 cups white beans or cannellini beans already cooked
1 cup sweet yellow squash or Butternut squash, peeled and cubed
1 cup pumpkin, cubed
5 potatoes, peeled and cubed
1 1/2 cups raw cabbage, coarsely chopped
3 stalks celery, washed and sliced
3 carrots, peeled and sliced thick
2 cups canned tomatoes, chopped
1 large onion, peeled and cut in half
1 Tbsp. sweet paprika powder
1 tsp. turmeric
Salt to taste
3 cloves garlic, peeled
1 tsp. Italian Seasoning
1/4 tsp. sweet basil
1/4 tsp. ground coriander
2 Tbsp. olive oil
1 Tbsp. vegan chicken style seasoning (optional)
1 cup pasta of your choice (penne, mostaccioli, etc.)

In a pot, place all the ingredients except the pasta and the cabbage. Cover the ingredients with water and cook them till the vegetables begin to get soft. Add the pasta. When the pasta begins to be al dente, add the cabbage and cook about ten more minutes, making sure there is plenty of liquid left for it to absorb the flavors of the minestra. After the cabbage is soft, your minestra is done!

Serve with a crusty Peasant bread or with brown rice and a good salad of your choice.

Serves 4

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White Beans Minestra

A minestra is an Italian soup. This one is a variation of a minestra which is served at our house and enjoyed very much. It is easy tomake and very, very tasty.
Bean soups are very hearty and nutritious, they are wonderful in cool weather!

3 cups white beans or cannellini beans already cooked
1 cup sweet yellow squash or Butternut squash, peeled and cubed
5 potatoes, peeled and cubed
1 1/2 cups raw cabbage, coarsely chopped
3 carrots, peeled and sliced thick
2 celery stalks, washed and sliced
1/2 cup tomato sauce
1 large onion, peeled and cut in half
1 tsp. turmeric
Salt to taste
3 cloves garlic, peeled
1 tsp. Italian Seasoning
1/4 tsp. sweet basil
1/4 tsp. ground coriander
2 Tbsp. olive oil

1 cup pasta of your choice (penne, mostaccioli, etc.)

In a pot, put all the ingredients except the pasta and the cabbage. Cover ingredients with water and
cook till the vegetables begin to be soft. Add the pasta. When the pasta begins to be al dente, add the cabbage and cook about
ten more minutes, making sure there is plenty of liquid left for it to absorb the flavors of the minestra. After the cabbage is soft, the minestra is done!

Serve with a crusty Peasant bread or with brown rice and a good salad of your choice.

Serves 4

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