Ingredients
Organic Basil (Ocimum basilicum)
Directions
How to make Tuscan Tomato Bean Skillet...
Warm 2 tablespoons of olive oil in a deep skillet and add 1 chopped Onion, 2 minced Garlic cloves, and cook until the onion becomes slightly translucent and softens.
Stir in two fresh diced tomatoes (or a can of crushed Tomatoes in the winter), 1 drained can of cannellini beans, a pinch of Black Pepper, a little sea salt, and 2 teaspoons of Basil.
Simmer uncovered for 15 minutes then add 1 medium sized diced Zucchini and cook for another 8 minutes, until tender.
Add another 2 teaspoons of dried basil just before removing from the stove ~ mix well.
Serve in shallow bowls and top with fresh lemon juice, a little grated parmesan, fresh ground black pepper and a side of toasted whole grain bread.
This dish takes inspiration from simple combinations of Tomatoes, Beans, Garlic, and Basil. You really can’t go wrong!
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It holds a particularly valued place in Italian cooking, where it is closely associated with tomato sauces, pizza, pasta, olive oil, and soft cheeses. It also pairs well with summer vegetables such as Tomatoes, Zucchini, Eggplant, Peppers, and Corn ~ brightening dishes and making everything a bit fresher.\u003cBR\u003e\u003cBR\u003e\r\r\rBasil’s story began across tropical and subtropical Asia, where it grew in warm, seasonally dry landscapes before it was taken abroad via trade, migration, and cultivation. Over centuries, many distinct varieties were created by horticulturalists, which became woven into culinary traditions in Southeast Asia, the Mediterranean, the Middle East, Africa, and beyond. Its name has gathered layers of folklore and symbolism along the way, yet Basil’s most enduring role remains at the table ~ bringing its unmistakable herbal presence to shared meals.\u003cBR\u003e\u003cBR\u003e\r\rThis is Sweet Basil, the familiar kitchen Basil most closely tied to Italian and Mediterranean cooking. It is not Thai Basil ~ AKA Tulsi or Holy Basil ~ which tastes more strongly of Licorice and spice. Sweet Basil is softer, rounder, with a more subtle pepper note, and mild Anise\u002fClove notes. In dried form, its fresh green brightness becomes warmer and more concentrated, making it especially useful.\u003cBR\u003e\u003cBR\u003e\r\rYou can add Basil early to sauces, soups, and braises to fully incorporate the herb. It also works well in breads, dressings, and stews or anywhere you want a bit of a bright, fresh note and herby-sweet standout. Our preferred way to use it is at the very last minute of preparing a pasta sauce or right on top of a pizza with some red pepper flakes before serving ~ so the intensity of its freshness and character can shine bright.\u003cbr \u002f\u003e\u003cbr \u002f\u003e\u003cstrong\u003eIngredients:\u003c\u002fstrong\u003e\u003cbr \u002f\u003eOrganic Basil (\u003ci\u003eOcimum basilicum\u003c\u002fi\u003e)\u003cbr \u002f\u003e\u003cbr \u002f\u003e\u003cul\u003e\u003cli\u003e\u003cB\u003eCulinary classic ~ \u003c\u002fB\u003eWarm leafy aroma and a gently peppery taste, Basil brings familiar character to tomato sauces, pasta, pizza, and roasted summer vegetables, especially beloved in Italian dishes. Add near the end of cooking ~ or sprinkle on top for the freshest result.\u003c\u002fli\u003e\u003cli\u003e\u003cb\u003eMade with pure organic Basil Leaf (\u003ci\u003eOcimum basilicum\u003c\u002fi\u003e)\u003c\u002fb\u003e - no salt, fillers, or additives. 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