Asparagus or green beans are low in calories and high in vitamins. It can be added to omelets and stews, baked or steamed, used in soups and pie fillings.
Bean salad with tuna
Rinse two handfuls of green beans, cut into pieces, boil in salted water, discard in a colander and cool. Cut or mash 300 g canned tuna with a fork. Chop two ripe tomatoes into thin slices, chop a bunch of chives. Put a layer of beans on a dish, place the slices of tuna and tomatoes on top. Pour the salad with olive oil, season with salt, sprinkle with freshly ground black pepper and chopped chives.
Country Frittata
This hearty omelet can be served for breakfast or dinner. Finely chop the onion and fry until golden brown in heated olive oil. Cut 100 g of ham into strips, chop 2 potatoes into cubes. Remove the skin from 3 tomatoes by pouring boiling water over them. Coarsely chop the pulp. Peel large bell peppers from seeds and cut into squares.
Put the tomatoes, ham, peppers, potatoes and a handful of green beans in the pan where the onions were fried. Salt and pepper the mixture, pour 0.5 cups of dry white wine into a frying pan. Simmer the mixture for about 10 minutes. Beat 8 eggs and fry in a separate skillet greased with olive oil. Put the vegetables on the omelet and place the pan in the oven, preheated to 200 ° C. Cook frittata for another 5 minutes, fold in half and serve hot.
Farfalle with green beans
Boil 300 g of green beans in salted water, discard in a colander and let the water drain. Cut the pods into small pieces. Chop 2 cloves of garlic and fry in hot olive oil. Add the beans. Pour 2 ripe tomatoes with hot water, remove the skin, remove the grains. Coarsely chop the tomato pulp and add to the pan. Season the mixture with salt, sprinkle with ground black and red pepper.
Boil 500 g of farfalle in salted boiling water, drain the water and add the pasta to the vegetables. While stirring, heat the mixture for 2-3 minutes, then arrange on plates and garnish with basil leaves.
Green Bean Soup
Rinse a large chicken leg, cover with cold water, bring to a boil. Remove the foam, salt and cook the broth for 1, 5 hours. Strain the finished broth, remove the meat to the bones and chop finely. Transfer broth to a clean saucepan and bring to a boil. Peel 2 potatoes, cut into cubes and add to broth. Reduce heat.
Prepare your vegetables. Cut 300 g green beans into small pieces, peel and chop the carrots. Chop the onion. Peel large bell peppers and cut into short strips. Put onions, peppers and carrots in the broth, cook for 10 minutes until the potatoes are tender. Then pour the beans into a saucepan, cook for 3-4 minutes, add 150 g of green peas and chopped chicken. Turn off the stove and cover the pot with a lid. Let the soup steep for a few minutes and serve sprinkled with freshly ground black pepper and chopped parsley.
