Foodture: Cooking for a Healthy Future

  White beans in Lemon Kale Pesto Ingredients   3 x 14-ounce cans White Beans ( 4 ½ cups cooked), drained  2 tablespoons olive oil 1 onion, diced Cone #3 4 garlic cloves, cone #1 1 cup veggie broth 1 teaspoon salt pepper to taste 1 teaspoon dried thyme Lemony Kale “Pesto” 2 cups lacinato kale, packed (about 1 small bunch, stems removed) ½ bunch Italian parsley or basil (about 1 cup packed, thins stems ok) or a combo of both 2 cloves garlic cone #1 zest and juice from one medium lemon Cone #1 ¼ cup nuts toasted pinenuts, ¼ cup olive oil ¼ cup water (or more, just to get this into a thick “paste”) 1 teaspoon salt Garlicky Bread Crumbs   1-2 slices bread, torn into little pieces 2-3 tablespoons olive oil 1-2 garlic cloves, cone #1 pinch salt White Beans: 1  pound dry white beans (  soaked 8-24 hours-) 2 tablespoons...