ITALIAN WHITE BEAN SOUP WITH GREENS (SBD)
Just made this for lunch on my third day of the south beach diet. It is really wonderful--of course, I did triple the garlic and add more red pepper flakes, but this does not taste like diet food! Enjoy! Use vegetable broth to make this vegetarian/vegan.
Provided by spatchcock
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring large pot of water to a boil.
- Boil greens for about 5 minutes, just till tender, and then plunge into water to stop cooking.
- Squeeze out as much water as possible and set aside (you can do this step before you make the rest of the soup.).
- Bring broth to simmer in large pot over med-high heat.
- Add garlic and greens, and beans (if using canned, rinse and drain to rid the excess sodium!) Simmer gently for about ten minutes, partially covered.
- Sprinkle with salt and pepper.
- Ladle soup into bowls.
- Pass cheese and pepper flakes at table.
Nutrition Facts : Calories 111.8, Fat 1.7, SaturatedFat 0.5, Sodium 1007.2, Carbohydrate 14.9, Fiber 3.9, Sugar 1.9, Protein 10.1
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
ITALIAN WHITE-BEAN-AND-MUSTARD-GREENS SOUP
Mustard greens have a sharp, radishy bite that's delicious in a bean soup, but, if you like, you can substitute kale or collards. Smaller white beans such as cannellini can be used in place of giant white beans.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 10h
Number Of Ingredients 13
Steps:
- Place beans in a large bowl, cover with 2 inches cold water; let soak overnight at room temperature. Drain and rinse beans. (Or quick-soak them: Boil beans 1 minute, then let them sit off heat, covered, 1 hour.)
- Preheat oven to 300 degrees. Heat oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add onion and carrots, and cook, stirring occasionally, until vegetables are golden brown in places, 8 to 10 minutes. Add garlic and greens to pot, and cook, stirring frequently, until greens wilt, about 2 minutes.
- Tie together thyme, parsley, and bay leaves with kitchen twine, and add to pot along with beans, Parmesan rind, and water. Bring to a boil over high heat. Cover, transfer to oven, and braise 1 hour.
- Remove from oven, and stir in 1 tablespoon salt and 1/2 teaspoon pepper. Cover, return to oven, and braise until beans are tender, about 30 minutes. Season with salt and pepper.
- Meanwhile, bring a large pot of salted water to boil. Add farro, and cook until grains are tender and begin to split, about 25 minutes. Drain.
- Divide farro among 6 bowls, and ladle soup over farro. Sprinkle with Parmesan, and drizzle with oil. Soup and farro can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.
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
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 WITH GREENS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently until wilted. Add the beans to the pot and stir to combine. Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and stir to combine. Add the thyme and season with salt and pepper to taste. Bring to a simmer and cook until heated through. Serve hot.
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 :
PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS
Whatever you do, don't throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup's broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.
Provided by Ali Slagle
Categories dinner, soups and stews, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
- To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
- Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
- Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
- Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.
ITALIAN BUTTERNUT SQUASH AND WHITE BEAN SOUP WITH GREENS
I clipped this from a magazine years ago and just now came across it again. As someone who is allergic to cow's milk, I'm always happy to find tasty, satisfying vegetarian soups that are dairy-free. Although I haven't tried this one yet, it looks so good I know that I will do so soon. :) Prep time does not include peeling, seeding and dicing the squash; you can save time and effort by buying peeled and cut butternut squash, which is available at some grocery stores (such as Trader Joe's).
Provided by Lynne M
Categories Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, heat oil over medium heat until hot. Add onion and Italian seasoning; cook 3 minutes, or until onion is slightly tender.
- Add garlic; cook for 30 seconds. Stir in broth, beans, squash, pepper and salt. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Stir in spinach. Cook 8 to 10 minutes, or until squash and greens are tender.
ITALIAN WHITE BEAN SOUP
Steps:
- To cook the beans, follow the method page 110, adding the olive oil and a sachet made with the rosemary, thyme, sage, and garlic to the cooking liquid. (If using canned beans, skip this step.)
- To make the soup, heat the olive oil in a soup pot over medium heat, then add the onions, fennel, and a pinch of salt, and sauté until golden, about 4 minutes. Stir in the carrots, celery, potato, garlic, and 1/4 teaspoon of salt, then add the sage, thyme, and saffron and sauté until the vegetables are soft, about 15 minutes.
- Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half. Add the remaining 7 1/2 cups broth and the beans, then lower the heat and simmer until the vegetables are tender and the beans are heated through, about 10 minutes. Stir in the lemon juice, parsley, basil, and another 1/4 teaspoon of salt and serve right away.
- variation
- For a more southern Italian flair and some added lycopene, add 1 cup of canned diced tomatoes (drained) after you add the garlic. Since tomatoes are naturally acidic, skip the lemon juice.
- rebecca's notes
- This is a soup that swings well both ways, as a hearty soup or as a blended soup. If you serve it blended, top it with a generous amount of Parsley Basil Drizzle (page 187) for extra yum.
- storage
- Store in a covered container in the refrigerator for 5 to 7 days or in the freezer for up to 2 months.
- nutrition information
- (per serving)
- Calories: 275
- Total Fat: 4.5g (0.7g saturated, 3g monounsaturated)
- Carbohydrates: 48g
- Protein: 12g
- Fiber: 11g
- Sodium: 680mg
ITALIAN WHITE BEAN SOUP (CLEAN EATING)
When I was diagnosed with rheumatoid arthritis, all I could think of was getting off all of the dangerous prescriptions they put me on. I started on a clean-eating kick and I am now in remission. This is one of my favorite recipes that got me through it.
Provided by princessgertie
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Combine 1 can of white kidney beans and 2 cups broth in a blender. Blend to a smooth puree and pour into a large saucepan. Add remaining beans, remaining broth, tomatoes, onion, garlic, basil, thyme, and black pepper. Bring soup to a boil over medium-high heat, about 5 minutes. Reduce heat to a simmer, cover, and cook until beans are tender, 10 to 15 minutes.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 47.7 g, Fat 0.9 g, Fiber 10.8 g, Protein 15.6 g, SaturatedFat 0.2 g, Sodium 320.4 mg, Sugar 3.8 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.
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