Winter Warmers: Hearty Recipes Starring Angelica's Olive Oil.

Three Hearty Recipes for Cold Nights

When the temperature drops, you want food that actually warms you up. Not fussy restaurant food, just real, solid meals that make the house smell good and leave everyone full. These three recipes are the kind of thing we cook on repeat from November through March.

Braised White Beans with Rosemary and Garlic

A pot of beans might not sound exciting, but done right, it's one of the most satisfying things you can eat. The trick is dried beans (not canned), a long slow simmer, and more olive oil than you think you need.

Ingredients:

• 1 pound dried white beans (cannellini or great northern), soaked overnight
• 1/4 cup olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary
• 6 cups vegetable broth
• Salt and pepper to taste
• Crusty bread for serving

Instructions:

1. Drain and rinse the soaked beans.
2. Heat the olive oil in a large pot over medium heat. Cook the onion until soft, about 5 to 7 minutes.
3. Add the garlic and rosemary. Cook one more minute.
4. Add the beans and broth. Bring to a boil, then drop to low heat, cover, and simmer for 1.5 to 2 hours until the beans are very tender. Stir occasionally and add liquid if needed.
5. Remove the rosemary sprigs. Season with salt and pepper.
6. Serve with crusty bread.

Tips: A parmesan rind thrown in during simmering adds a lot. A squeeze of lemon at the end brightens everything up.

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Hearty Minestrone

Minestrone is basically a fridge-clearing exercise that happens to taste incredible. Use whatever vegetables you have lying around. This version is a starting point, not a strict recipe.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 6 cups vegetable broth
• 1 cup small pasta (ditalini or similar)
• 1 (15 oz) can kidney beans, drained
• 1 cup chopped green beans
• 1 cup chopped zucchini
• 1/2 cup chopped spinach or kale
• Salt and pepper to taste
• Parmesan and fresh basil for serving

Instructions:

1. Heat olive oil in a large pot. Cook the onion, carrots, and celery until soft, about 5 to 7 minutes.
2. Add garlic. Cook one minute.
3. Add tomatoes and broth. Bring to a boil, then simmer 15 minutes.
4. Add pasta and kidney beans. Cook until pasta is tender, 8 to 10 minutes.
5. Stir in the green beans, zucchini, and greens. Cook 5 more minutes.
6. Season and serve with parmesan and basil.

Tips: Diced potatoes, butternut squash, or leftover roasted vegetables all work great here. A spoonful of pesto stirred in at the end is a nice touch.

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Olive Oil Mashed Potatoes

Skip the butter. Seriously. Mashed potatoes made with olive oil have a smooth, almost velvety texture and a depth of flavor that butter can't touch. Once you try it, you won't go back.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1/2 cup olive oil
• 1/4 cup milk or broth (optional, for creaminess)
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

1. Boil potatoes in salted water until tender, about 15 to 20 minutes.
2. Drain and return to pot.
3. Mash until smooth.
4. Stir in olive oil gradually until well combined.
5. Add milk or broth if you want them creamier.
6. Season with salt and pepper. Top with chives.

Tips: Roast a few garlic cloves alongside and mash them in. A pinch of nutmeg adds warmth.

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All three of these are better with good olive oil, and they're the kind of recipes that get better every time you make them. Simple food, made well.

Salud!