Best Cannellini Bean Soup Volumetrics Recipes

RECIPE FOR CANNELLINI BEAN SOUP

Recipe for Cannellini Bean Soup image

Simple Italian recipe for Cannellini bean soup. Enjoy!

Provided by Simple Italian Cooking Blog

Time 50m

Number Of Ingredients 8

Ingredients

2 cans cannellini beans (rinse them)
2 chopped medium onions
5-8 crushed garlic cloves (don't dice as this would make it overpowering)
4 cups chicken or veggie broth ((water down if concerned with sodium))
1 bunch head of leafy grean lettuce (escarole is a great choice!)
3-4 Tablespoons extra virgin olive oil
1/4 cup dry white wine (optional)
1/4 - 1/2 cup grated Romano cheese (or other grated Italian cheese)

Steps:

In a large sauce pan saute the onions with 3 Tablespoons olive oil over medium heat until translucent.
Add in crushed garlic and saute for 3 minutes.
Add cannellini beans and broth.
Cook until all beans are tender - mash down some of the beans to add some creaminess to the soup.
Add greens and cook down for about 15 minutes.
Add in 1/4 cup dry white wine and half the cheese. Stir.
Cook another 10 minutes.
Serve in bowls and sprinkle remaining cheese on top.

CREAMY ITALIAN WHITE BEAN SOUP

Creamy Italian White Bean Soup image

Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.

Provided by colleenlora

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 (16 ounce) cans white kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
¼ teaspoon ground black pepper
⅛ teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed and thinly sliced
1 tablespoon lemon juice

Steps:

In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 38.1 g, Cholesterol 2.4 mg, Fat 4.9 g, Fiber 11.2 g, Protein 12 g, SaturatedFat 0.5 g, Sodium 1014.4 mg, Sugar 2.3 g

CANNELLINI BEAN SOUP

Cannellini Bean Soup image

We eat a lot of bean based soups in this house and I am always looking for another one to try. Cannellini beans are some of my favorites so I had to grab this recipe when I saw it in the Winter 2008 copy of the BBC Easy Cook magazine. The recipe states that it is suitable for freezing.

Provided by Sarah_Jayne

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 shallots, finely chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
2 leeks, finely chopped
5 ounces bacon, finely chopped
1 tablespoon olive oil
47 ounces chicken stock (can use vegetable stock too)
2 bay leaves
1/2 teaspoon dried oregano
2 (15 ounce) cans cannellini beans, drained
1/4 cup fresh parsley, chopped

Steps:

Fry the shallots, garlic, carrot, celery, leeks and bacon in the oil for 7 minutes, until softened but not brown.
Pour in the stock and add the bay leaves and oregano.
Season and bring to the boil, cover the pan and simmer gently for 15 minutes.
Tip in the beans, re-cover and simmer for a further 5 minutes.
Swirl the chopped parsley into the soup.
Serve sprinkled with a little extra parsley.