This french inspired meal comes together in 5 minutes and is super nutritious. All the veggies are packed with vitamins, minerals and phyto-nutrients. When parsley and garlic are eaten together they provide a synergistic boost to the immune system, aid digestion, and have natural antibiotic, anti-viral and anti-fungal properties. The beans are full of protein and fiber and the olives have healthy fats which means you’ll stay full and energized for hours. I use kitchen scissors to cut the sun-dried tomatoes, bell pepper and parsley. You don’t even really have to measure them; this recipe is so flexible you really can’t go wrong. Of course the most important thing is that it is absolutely delicious and makes a perfect quick lunch or dinner. Bon Appetit! xJacq
Ingredients: Serves 1-2
1 Garlic clove, finely chopped Herb d' Provence Olive Oil 1 can Cannellini (White Kidney) Beans 1 can Artichoke Hearts, halves or quartered Splash of White Wine or Veggie Broth Salt & Pepper 1/4 cup Black Olives 1.5 Tbsp Sun-dried Tomato, sliced 1.5 Tbsp Bell Pepper, chopped, fresh or jarred Fresh Italian Parsley
Sauté the garlic and a pinch of herb d’ Provence in a tsp of olive oil over medium heat. Meanwhile drain the white beans and artichoke hearts into a colander and rinse, then add them to the pan along with a splash of white wine or broth, a pinch of salt and pepper, and a handful of black olives. Add the sun-dried tomato slices, the bell pepper and a handful of fresh torn Italian parsley leaves. Gently stir everything together until warm (about 1 min) and serve with a little more parsley to garnish. This is also great served chilled as a salad.