Best Chilled White Bean Salsa Soup Recipes

White Bean Soup with Salad Salsa image

Provided by Just Call Me Martha

Categories Beans

Time 4h55m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 cups dried white kidney beans or 1 1/2 cups navy beans
2 teaspoons olive oil
3 cloves garlic, finely chopped
1 onion, finely chopped
1/4 teaspoon hot red pepper flakes
8 cups vegetable stock (or chicken stock)
1 large potato, peeled and diced
1/2 cup rice or 1/2 cup couscous
1/2 teaspoon pepper
salt
2 large tomatoes, chopped and drained
1/2 cup chopped fresh arugula or 1/2 cup watercress
2 tablespoons chopped fresh chives or 2 tablespoons green onions
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon pepper
salt

Steps:

Cover beans with water and soak for 3 hours or overnight in fridge.
Rinse and drain well.
Heat oil in large pot.
Add garlic, onions and hot pepper flakes and cook for a few minutes without browning.
Add beans and stock.
Bring to boil.
Lower heat and simmer gently, covered for 1 hour or until beans are tender.
Add potato and cook for 10 minutes or until tender.
Puree soup in blender or food processor in small batches.
Return to saucepan and thin with additional stock or water until soup reaches desired consistency.
Add pasta or rice and cook for 10 min.
Add salt& pepper.
Pasta or rice with thicken soup slightly, so thin soup again if you wish.
Taste and adjust seasonings if necessary.
Combine all salsa ingredients.
Serve soup in flat bowls with large spoonful of salsa in centre.

Nutrition Facts : Calories 124.4, Fat 1.7, SaturatedFat 0.3, Sodium 149.2, Carbohydrate 23.4, Fiber 4.2, Sugar 3.2, Protein 5

Chilled White Bean Salsa Soup image

Yield Makes about 8 cups, serving 4 as a main course

Number Of Ingredients 12

1 cup dried white beans such as cannellini or Great Northern beans, picked over
1 yellow onion, halved
1 bay leaf
1 fresh thyme sprig
2 1/4 pounds vine-ripened tomatoes, cored and quartered
1 medium red bell pepper, chopped fine
1 medium yellow bell pepper, chopped fine
1 medium red onion, chopped fine
1 small fresh jalapeño chili, minced (wear rubber gloves)
3 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped fine

Steps:

In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 50 minutes. Season beans with salt and cool completely in cooking liquid. Drain beans in a colander and discard yellow onion, bay leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered.
Finely chop enough of tomatoes to measure 1 1/2 cups and reserve. In a blender purée remaining tomatoes, half of bell peppers, and half of onion until smooth and in a bowl stir together purée, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeño, vinegar, oil, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in coriander and season with salt and pepper if necessary.