RECIPE FOR CANNELLINI BEAN SOUP
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.
ITALIAN WHITE BEAN SOUP
Immerse yourself in a bit of heaven with this Italian White Bean Soup. Buttery and soft cannellini beans pair with tantalizing herbs to be slowly simmered to perfection. Serve with some bruschetta to finish off one beautiful dish.
Provided by Florentina
Categories Main
Time 7h
Number Of Ingredients 12
Steps:
- Rinse and pick the beans then cover them with water and soak for 6 hours or overnight. Drain.
- In a large heavy bottom pot heat up a good lug of olive oil and saute the leek (or onion) with the carrot and celery until they begin to soften.
- Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.
- Pour in the water and bring to a constant simmer. Add the bay, sage and rosemary, cover with a lid and cook for 45 minutes or until the beans are soft and tender to your liking.
- Check the beans half way through cooking and see if you might need to add extra water if they are absorbing lots of liquid.
- Once your beans are perfectly cooked remove from heat, stir in the nutritional yeast and season to taste with the smoked sea salt.
- Meanwhile grill the bread on both sides until nice dark char marks form. Rub each slice on both sides with a garlic clove, lightly brush with some olive oil and finish with sea salt.
- Ladle the soup into bowls and tear chunks of the garlic bruschetta over the top. Finish with a light drizzle of olive oil on top and enjoy.
Nutrition Facts : Calories 108 kcal, Carbohydrate 20 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 464 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
TUSCAN BEAN SOUP
A country peasant soup that is heart enough to be a main course.
Provided by Deborah Mele
Categories Soups & Stews
Time 2h20m
Number Of Ingredients 14
Steps:
- For the beans, Cut the pancetta into 1 inch thick slices, 2 inches long.
- In a large stock pot, cook the pancetta over medium heat until golden brown in color, then add the quartered onion, whole garlic cloves, and cook a couple of minutes in the oil rendered from the pancetta.
- Add the beans (drained), bay leaf, and 12 cups of water to the pot and bring to a boil, then reduce to a simmer, and cook for about an hour and a half, or until the beans are almost tender.
- Remove from the heat, cover and let site 30 minutes.
- Drain the beans reserving the cooking water, and remove the bay leaf, onion, and garlic cloves.
- For the soup, heat the oil in the stock pot, and once hot add the onions, celery and carrots and cook until the onions are soft and translucent.
- Add the garlic, and cook until fragrant, then add the cooked beans, rosemary sprig, and 5 cups of the cooking liquid.
- Cook on low for 20 minutes. Season with salt and pepper.
- Remove the rosemary sprig and discard.
- Remove 1/3 of the bean mixture and pulse in a food processor until creamy.
- Alternately, you could use a wand blender and blend part of the beans.
- Return the pureed beans to the pot, and mix.
- Serve the soup in bowls, with a drizzle of the extra virgin olive oil, and sprinkling of cracked black pepper on each.
- Sprinkle a little fresh herbs just before serving.
Nutrition Facts : Calories 489 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 22 grams fat, Fiber 13 grams fiber, Protein 23 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 2 cups, Sodium 192 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
ITALIAN BEAN SOUP
This budget-friendly bean soup with orzo, potato and veggies is so hearty, you won't even notice it's meatless. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.
Nutrition Facts :
ITALIAN BEAN SOUP
Italian Bean Soup is an easy, filling meal the whole family will love!
Provided by Holly Nilsson
Categories Lunch Main Course Soup
Time 37m
Number Of Ingredients 10
Steps:
- Brown sausage and onion in a large pot until no pink remains. Drain any fat.
- Add remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes or until carrot is tender and flavors have blended.
- Discard bay leaf and serve.
- Garnish with parmesan cheese and parsley if desired.
Nutrition Facts : Calories 380 kcal, Carbohydrate 23 g, Protein 19 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 928 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
ITALIAN VEGETABLE SOUP
Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead
Provided by Good Food team
Categories Dinner, Soup
Time 1h10m
Number Of Ingredients 15
Steps:
- Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
- Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.
Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium
CREAMY ITALIAN WHITE BEAN SOUP
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
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
HEARTY ITALIAN WHITE BEAN SOUP
A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. -Kristina Krummel, Elkins, Arkansas
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 714mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein.
ITALIAN BEAN SOUP WITH GREENS
Bring a touch of the Italian countryside to your dinner table with this flavorful veggie-packed soup. A hearty bowlful will warm up the coldest day!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
- Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
- Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or until spinach is wilted. Ladle soup into bowls; top each with cheese.
Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 990 mg, Sugar 7 g, TransFat 0 g
COUNTRY BEAN SOUP
Make and share this Country Bean Soup recipe from Food.com.
Provided by Soup Queen
Categories Beans
Time 5h30m
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Wash beans and place in large kettle.
- Cover with water and soak overnight.
- Drain beans.
- Add water and ham or pork hocks.
- Bring to a boil and simmer slowly at least 3 hours.
- Add remaining ingredients and simmer one hour.
- Remove bones and any large pieces of fat and if there are large chunks of meat, shred them and return them to the pot.
Nutrition Facts : Calories 32.2, Fat 0.3, SaturatedFat 0.1, Sodium 296.1, Carbohydrate 8.2, Fiber 2, Sugar 3.2, Protein 1.2
COUNTRY BEAN SOUP
I like to give this mix as a gift, layering the beans in a clear pint jar and attaching the soup directions with a festive ribbon. You'll find it's perfect to serve year-round. -Donna Higbee, Riverton, Utah
Provided by Taste of Home
Categories Lunch
Time 3h40m
Yield 10 cups per batch.
Number Of Ingredients 12
Steps:
- Sort beans, peas and lentils; combine in a large bowl. Divide into four equal batches, 2 cups each. Store in airtight containers in a cool, dry place for up to 6 months. Yield: 4 batches., To make one batch of soup: Rinse bean mixture with cold water. Place in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened., Drain and rinse bean mixture, discarding liquid. Return bean mixture to pan; add remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours or until beans are tender. Remove ham hock; cut meat into bite-size pieces and return to pan. Heat through.
Nutrition Facts : Calories 547 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 370mg sodium, Carbohydrate 96g carbohydrate (13g sugars, Fiber 29g fiber), Protein 37g protein.
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