Best Provencal White Bean Soup South Beach Recipes

PROVENCAL WHITE BEAN SOUP SOUTH BEACH

Steps:

• In a large saucepan,heat oil over medium high heat.
• Add onion, celery, garlic, basil, rosemary, thyme and salt, reduce heat to medium low and cook, stir occasionally, 15 minutes or till veggies are softened.
• Add beans and stir to combine.
• Transfer 3/4 of the bean mixture to blender, using large spoon.
• Add both and puree until smooth.
• Return mixture to the saucepan, stir to combine, and bring to simmer just to heat through.
• Season with additional salt and pepper to taste.
• Serve warm.

QUICK WHITE BEAN AND SPINACH SOUP

Steps:

• Bring the chicken broth to a boil in a medium pan.
• Add the spinach and allow to boil for a bit and wilt down the leaves, stirring often.
• Reduce heat and add the rinsed and drained beans, roasted garlic, and V-8 juice.
• Simmer gently for 5-10 minutes.
• Season with salt, pepper, and red pepper flakes, to taste.

WHITE BEAN SOUP PROVENCAL

Steps:

• Make pesto. Process everything in a food processor or blender until combined. Set aside.
• For the soup, combine all of the ingredients except tomatoes, lemon juice, salt, pepper and pesto in a slow cooker.
• Cover and cook on low until beans are tender; 7-8 hours.
• Add lemon juice and tomatoes during last 30 minutes of cooking time.
• Season to taste with salt and pepper.
• Stir in 1 tablespoon of mixed herb pesto into each bowl of soup.

WHITE BEAN SOUP WITH GREENS SOUTH BEACH PHASE 1

Steps:

• Bring a large pot of water to a boil over medium-high heat.
• Add the greens and cook for 7 minutes, or until barely tender. Coarsely chop greens prior to cooking if desired.
• Drain the greens, squeezing out as much water as possible. Can be done several hours ahead of making the soup.
• Bring the broth to a simmer in a large pot over medium-high heat.
• Add garlic and greens.
• Add beans. (If using canned beans, drain and rinse first).
• Simmer gently, partially covered for 10 minutes.
• Sprinkle with salt and pepper to taste.
• Serve with Grated Parmesan Cheese and Pepper Flakes for garnish.

QUICK AND EASY WHITE BEAN SOUP PROVENCAL

Steps:

• In the bottom of a large pot, add olive oil and heat over medium heat.
• Add onions, zucchini, eggplant and garlic. Sauté for several minutes to soften onions, stirring often.
• When the onions become translucent, add all of the rest of the ingredients. Add enough vegetable broth and/or water to cover ingredients.
• Bring the soup up to a boil, and then lower the heat to a simmer. Cover and cook for 20-30 minutes or so until the eggplant is tender. Stir the soup every few minutes or so during the simmering time.
• Ladle the soup into bowls and serve with a nice hearty crusty bread.