Best Creamy White Bean And Carrot Soup With Rosemary Oil Recipes

CREAMY CARROT AND WHITE BEAN SOUP

Steps:

• Add olive oil to a large pot over medium heat. Add onions and saute until translucent, about 3-5 minutes. Stir in garlic and ginger and saute for 3 minutes.
• Add carrots, white beans, vegetable broth, salt and pepper. Bring soup to a boil, cover with a lid, reduce to a simmer, and cook for 20-25 minutes, or until carrots are fork tender.
• Using an immersion blender, or carefully transferring the soup to a high-speed blender, blend the soup until thick and pureed.
• Divide soup between bowls and garnish with toasted cashews and cilantro. Enjoy!

THE BEST WHITE BEAN SOUP

Steps:

• Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever it's easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute.
• Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.
• Then add the frozen spinach, the vegetable broth and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.
• When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then remove the sprig rosemary*. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*
• Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don't keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!

CREAMY WHITE BEAN AND CARROT SOUP WITH ROSEMARY OIL

Steps:

• Cook the beans as directed in white-bean recipe. Drain the beans, but reserve the cooking liquid. Remove the herb stems and season with the salt and pepper. Place the beans in a food processor with 3 cups of the cooking liquid and puree until smooth. Add the remaining 1/4 teaspoon salt.
• Transfer the soup to a saucepan and place over medium heat until hot. Taste and season with additional salt and pepper if needed. Ladle the soup among 4 bowls and swirl 1/4 teaspoon of the rosemary oil into each. Garnish with a sprig of rosemary and serve.

CREAMY TUSCAN WHITE BEAN SOUP

Steps:

• In a medium saucepan over low heat, add the olive oil. When hot, add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is translucent and tender, about 10 minutes.
• Add the garlic and cook, stirring, for another minute.
• Add 2 cans cannellini beans, vegetable broth, and rosemary. Increase heat to high and bring to a boil. Reduce to a simmer and cook, uncovered, for 15 minutes.
• Remove from heat and allow mixture to cool to a safe temperature for pureeing. Using an immersion blender or transferring the soup to a blender in batches, completely puree mixture. If the soup seems too thick, add additional broth (the soup should be thinner than baby food but thicker than a brothy soup).
• Return to medium-low heat. Stir in the remaining two cans beans and, if using, the heavy whipping cream. Return to a simmer.
• Taste and season with additional kosher salt and freshly ground pepper if desired. Serve with additional chopped fresh rosemary and a drizzle of olive oil if you like.

WHITE BEAN SOUP WITH ROSEMARY & PARMESAN

Steps:

• In a large saucepan, cook the celery, onion, carrot and garlic in oil until tender. Stir in the rosemary, salt and pepper; cook 1 minute longer. Stir in broth and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook pasta according to package directions., Remove soup from the heat; cool slightly. Place a third of the soup mixture in a blender. Cover and process until pureed; return to pan. Drain pasta; stir into soup. Heat through. Sprinkle with cheese.

CREAMY WHITE BEAN SOUP WITH SPICY PAPRIKA OIL

Steps:

• Prepare the soup: In a large pot, heat 1/4 cup oil over medium. Add the shallots, celery, garlic, Italian seasoning, fennel seeds (if using) and rosemary (if using); season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes, reducing the heat to medium-low if needed to avoid browning the vegetables.
• Add the stock and rinsed beans, and bring to a boil over high. Once the mixture comes to a boil, cook over medium-high until flavors meld and stock thickens, about 15 minutes.
• While the soup cooks, prepare the paprika oil: Heat 1/3 cup oil in a small skillet over the lowest heat on your smallest burner. Add the paprika and red-pepper flakes and cook, stirring frequently, just until toasted and flavors bloom, 1 to 2 minutes. Strain, discarding flakes, then set paprika oil aside.
• Working in batches if needed, transfer the soup to a blender and purée until smooth, adding half-and-half or almond milk to thin to desired consistency. Season to taste with salt and pepper.
• Divide among bowls and drizzle with strained paprika oil to serve.

ROSEMARY WHITE BEAN SOUP

Steps:

• In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
• In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

5-INGREDIENT CREAMY WHITE BEAN SOUP

Steps:

• Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon.
• Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes.
• Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.

CREAM OF CARROT, WHITE BEAN AND PEAR SOUP

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add leeks and sauté until tender, about 10 minutes. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
• Purée soup in 2 batches in blender until smooth. Return to saucepan; mix in half and half. Thin with additional water by 1/4 cupfuls, if desired. Season soup with salt and pepper. Rewarm if necessary. Ladle soup into bowls and serve.

CREAMY WHITE BEAN SOUP

Steps:

• Heat olive oil in a 4 quart saucepan on medium high heat.
• Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
• Add beans, water, and seasonings.
• Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
• Take half of soup and blend in blender until smooth.
• Return soup to bean mixture in pan and stir.
• Ladle into bowls and drizzle with olive oil before serving.
• Top with freshly grated Parmesan cheese, if desired.
• Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.