Best Great Northern Bean Olive Soup Recipes

Great Northern Bean & Olive Soup image

Provided by TGM1613

Categories Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 carrot, chopped
4 cups vegetable stock
1 zucchini, chopped
1 green bell pepper, chopped and seeded
2 cans great northern beans
1/2 cup kalamata olive, sliced
1 teaspoon dried celery flakes
1 teaspoon salt
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/8 teaspoon black pepper
3 tablespoons tomato paste
1/4 cup white wine
1 tablespoon lemon juice

Steps:

Saute the onions and garlic in olive oil over medium heat until onions are translucent.
Add carrot to mixture and simmer for 4 minutes.
Add the remaining ingredients.
Bring to a boil, reduce heat and simmer 15 minutes until vegetables are cooked.
Serve with italian or sourdough bread slices.

Great Northern Bean Soup image

Provided by BecR2400

Categories Beans

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 15

10 cups water
1 lb dried great northern beans (about 2 cups)
2 bay leaves
1 large onion, roughly chopped
1/2 lb bacon, diced (or ham, etc.)
1 lb whole tiny potato, unpeeled
1 (15 ounce) can tomato sauce
3 tablespoons instant beef bouillon (I used Herb Ox)
1/2 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, mashed
4 carrots, cut into 1/2-inch pieces
4 stalks celery, cut into 1/2-inch pieces
3 tablespoons butter
1/2 cup milk

Steps:

Rinse and drain beans.
Heat water, beans, bay leaves, onion, bacon and potatoes to boiling in 8-qt. stock pot; boil 2 minutes. Turn off heat, cover, and let stand 1 hour.
Add tomato sauce, instant bouillon, salt, pepper, garlic and half of the carrots and celery to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst).
Stir remaining carrots and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 1 hour. Stir in additional 1 or 2 cups water for thinner consistency.
Using a slotted spoon and a wooden spoon, scoop potatoes against inside of pot and smash them, letting smashed potatoes drop back into the soup.
Stir in butter and milk and serve immediately.

Nutrition Facts : Calories 301.5, Fat 12.4, SaturatedFat 5.1, Cholesterol 21.9, Sodium 520.2, Carbohydrate 36.6, Fiber 10.1, Sugar 4.4, Protein 12.6

Slow-Cooker White-Bean Soup image

Provided by Martha Stewart

Time 6h25m

Yield Serves 6 to 8

Number Of Ingredients 11

1 pound dried Great Northern beans, rinsed
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 leeks, white and light-green parts only, halved lengthwise, cut crosswise into 1/2-inch pieces, and well washed (4 cups)
5 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes, plus more for serving
1 butternut squash, peeled, seeded, and cut into 1-inch pieces
3 sprigs sage
1 Parmesan rind, plus finely shredded Parmesan for serving
4 teaspoons fresh lemon juice
1 bunch spinach, trimmed and washed
Kosher salt and freshly ground pepper

Steps:

Place beans in a bowl; cover with 2 inches of water. Refrigerate, covered, overnight; drain and rinse. Cover with water in a saucepan. Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse.
Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5-to-6-quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours. Remove and discard sage and rind; stir in lemon juice and spinach. Season with salt and pepper. Serve, drizzled with oil and topped with shredded cheese and pepper flakes.