MOROCCAN FAVA BEAN AND VEGETABLE SOUP
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean. The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal. The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well. Throughout the Mediterranean, springtime is the season for spinach and other greens, artichokes and fava beans, and these vegetables make delicious appearances at Passover meals. This dish is inspired by the fresh fava bean soup that Rivka Levy-Mellul, author of "La Cuisine Juive Marocaine," remembers as the first course of her childhood Seders in Morocco. The authentic dish is a substantial soup made with quite a lot of meat, but I've made a vegetarian version. I expected the fava beans to color this soup a pale green, but the other vegetables - the carrots, leeks, turnips and onion - and especially the turmeric contribute just as much, and the color of the soup is more of a burnt orange.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Skin the fresh favas: bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery. Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender. Remove and discard the bouquet garni.
- Purée the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes. Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat. Turn the heat to low, cover and simmer, stirring often, for 30 minutes. Taste and adjust salt and pepper. Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 885 milligrams, Sugar 7 grams, TransFat 0 grams
BARLEY, BEAN AND VEGETABLE SOUP
Provided by Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the barley to a large saucepan, cover with cold water, and bring to the boil. Reduce the heat, and then simmer for 45 minutes, or until the barley is tender. Rinse the grains under cold running water, drain well and set aside.
- Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the zucchinis, potatoes, garlic and chard and cook, stirring occasionally, for 5 minutes more until the greens have wilted.
- Pour in the stock and water and bring everything to the boil. Reduce the heat to low and simmer for 20 minutes. Add in the Cannellini beans and simmer for another 20 minutes. Return the barley, green beans and peas, and simmer for a final 5 to 10 minutes, or until the vegetables are tender. Season with salt and pepper, and grate the Parmesan over the dish before serving.
FAVA BEAN AND SPRING VEGETABLE SOUP
Categories Soup/Stew Bean Vegetable Spring Bon Appétit
Yield Makes 6 first-course servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.
WHITE BEAN, KALE AND ROASTED VEGETABLE SOUP
Categories Soup/Stew Bean Leafy Green Vegetable Roast Vegetarian High Fiber Winter Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
- Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.
- Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)
VEGETABLE AND BEAN SOUP WITH PESTO: MINESTRONE ALLA GENOVESE AND SANDWICHES WITH ARUGULA AND HAM: PANINI CON RUCOLA E PROSCIUTTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
- Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
- When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
- Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
- Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping.
WINTER VEGETABLE AND BEAN SOUP WITH PESTO
Steps:
- For pesto:
- Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
- For soup:
- Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
- Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.
SMOKED PORK, WHITE BEAN AND VEGETABLE SOUP
Thrown together with what I had on hand this miserably rainy, perfect for cooking a big pot of soup, Sunday. Good enough to write down...
Provided by Kyle Newton
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a heavy soup pot and add bacon until it's crisp, not burned. Remove bacon with slotted spoon and set aside.
- Add onion, carrot and celery to pot and cook over medium heat to soften, not brown about 5 minutes or more. Add garlic, rosemary, thyme, ground pepper and stir for about a minute until garlic is fragrant.
- Add potato, cabbage, beans and pork, stir and cook for a minute or two and then add water -I add a lot but if you want it to be more stewy than soupy, don't add as much.
- Turn heat to high and bring to boil, turn down to low and simmer for 15 minutes or until your vegetables are cooked. Take off heat and add salt 1/4 teaspoon at a time, stirring after adding and tasting until it's seasoned.
HEARTY VEGETABLE AND BEAN SOUP
If you like veggies and beans you will love this recipe! I created this recipe myself based on others I saw on the site. Taking what I like from each and combining it. This soup is really filling and very flavorful with minimal effort. Its more veggies and beans than soup, so the soup isn't as liquid as most. I don't usually measure spices so these are just estimates.
Provided by Chef Sheikh
Categories Clear Soup
Time 2h20m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 26
Steps:
- In pot on medium heat, melt butter. Add flour to thicken. Add 1 box of vegetable stock.
- Boil all beans, tomatoes, onions and celery.
- After 10 minutes, add other box of vegetable stock.
- Add all spices. Cook for about an hour. Then add potatoes and pasta. Cook until tender.
- Add salt to taste.
Nutrition Facts : Calories 456.1, Fat 13.7, SaturatedFat 7.7, Cholesterol 30.5, Sodium 1447.1, Carbohydrate 71.7, Fiber 11.9, Sugar 5.1, Protein 15
WHITE BEAN AND VEGETABLE SOUP
A delicious hearty soup packed with good-for-you vegetables and beans.
Provided by Marilena Leavitt
Categories Mediterranean Soup
Time 1h45m
Yield 6-8
Number Of Ingredients 19
Steps:
- Place the dry beans in a pot, cover with 3" of cold water, and let them soak overnight.
- The next morning drain the beans in a colander and rinse very well with cold water. Return the beans to the pot, add just enough water to cover them, and bring the water to a boil. After a couple of minutes, remove the pot from the heat, drain the water again and rinse the beans again. (This step is important, not only you are getting rid of the impurities and the residue of the beans, but your beans will be easier to digest and more gentle on your stomach!)
- Return the rinsed beans to the pot along with 6 cups of cold water and the olive oil. Bring to a boil, reduce to a medium simmer, and partially cover with a lid. Cook for 15 minutes.
- While the beans cook start prepping the vegetables. Once prepared add the leeks, shallot, kale, carrots, celery and garlic to the pot. Next add the bay leaves, oregano, rosemary, and ground pepper. Finally, if you have it, add the Parmesan rind (it adds lots of flavor to soups and stews as it slowly melds with the broth). Cook the soup for another 30 minutes, or, until beans are almost cooked.
- Stir the potatoes and the tomato into the soup. Simmer for another 15 minutes or so, until the potatoes are tender. Lastly, stir in the soup the salt. Taste and adjust the seasoning, if necessary.
- Let the soup cool down slightly, then serve with a generous drizzle of olive oil and a good sprinkle of fresh Parmesan cheese.
ROOT VEGETABLE AND BEAN SOUP
Make and share this Root Vegetable and Bean Soup recipe from Food.com.
Provided by cookiecutter _
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large roasting pan toss parsnips, potato, rutabaga, carrots and onion with oil; sprinkle with salt.
- Spread vegetables in a single layer in the roasting pan.
- Roast for 15 - 20 minutes (or until vegetables start to brown), in a 450 degree F oven.
- In a large saucepan bring broth and beans to a boil and add roasted vegetable; reduced heat.
- Simmer, covered, 5 minutes (or until vegetables are tender).
- Stir in thyme.
- For a thicker soup, mash vegetables and beans slightly.
Nutrition Facts : Calories 247.1, Fat 4.2, SaturatedFat 0.6, Sodium 326.8, Carbohydrate 43, Fiber 10.6, Sugar 6.1, Protein 11.5
TRIPE, WHITE BEAN AND VEGETABLE SOUP ( BUSECCA)
Make and share this Tripe, White Bean and Vegetable Soup ( Busecca) recipe from Food.com.
Provided by CJAY8248
Categories Beef Organ Meats
Time 3h30m
Yield 1 soup pot, 8 serving(s)
Number Of Ingredients 17
Steps:
- Place tripe in a large saucepan and add enough cold water to cover it by at least 2 inches.
- Bring to a boil over high heat, then reduce the heat to low and simmer partially covered for 1 1/2 hours. Drain the tripe in a sieve and set aside.
- Meanwhile, combine the beans and 3 qts. of water in a heavy saucepan and bring to a boil over high heat.
- Boil briskly for 2 minutes, remove the pan from the heat, and let the beans soak for 1 hour. Pour off the soaking water and set the beans aside.
- In a heavy 6-8 quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, carrots, celery, leeks, and cabbage.
- Stir well, cover the casserole, and simmer over low heat for 15 minutes, or until the vegetables are soft but not brown.
- Add the tripe, beans, tomatoes, garlic, oregano, salt, pepper, and chicken stock and, stirring frequently, bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 1 hour.
- Then stir in the spinach, potatoes and tomato paste, and continue to simmer for about 20 minutes longer, or until the beans and potatoes are tender but not falling apart.
- Taste for seasoning and serve at once from a heated tureen or soup plates.
SLOW-COOKER VEGETABLE, BEAN AND HAM SOUP
After soaking and simmering, good-for-you legumes end up tender in this hearty soup that serves four.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20h20m
Yield 4
Number Of Ingredients 9
Steps:
- Sort beans; rinse well and drain. Soak beans at least 8 hours or overnight as directed on bag; drain.
- In 3- to 4-quart slow cooker, mix beans and all remaining ingredients.
- Cover; cook on Low setting 8 to 12 hours. Before serving, remove and discard bay leaves.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1/2, Fiber 9 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 1030 mg, Sugar 5 g, TransFat 0 g
TURKEY BACON, CANNELINI BEAN AND VEGETABLE SOUP
After Hurricane Irene hit Massachusettes last fall, I was without power for 4 days. When the power was restored, I decided to make one of my favorite comfort dishes- Bacon, Bean and Vegetable Soup. This is a quick fix, no fuss recipe for whatever ails you. The beans are creamy, the broth is flavorful, the bacon is smokey and the...
Provided by Linda Dalton
Categories Bean Soups
Number Of Ingredients 16
Steps:
- 1. Cook bacon and set aside. In large pot, add oil and any remaining bacon fat and warm over medium/low heat. Add carrots, celery and onion and stir. Cook about five minutes. Add garlic, salt and lemon pepper. Cover pot and sweat vegetables another 5 minutes. Add cooked turkey bacon.
- 2. Cook another minute or two and add bay leaves, broth and beans. Cook 20 minutes covered. Add spinach and hot sauce and cook until spinach is wilted, about 2 minutes. Taste and re-season if necessary.
- 3. Garnish with cheese and (homemade) croutons.
HEARTY HAM AND VEGETABLE BEAN SOUP
This is one of those quick and easy soups that are delicious and healthy, as well. This recipe came from one of my Canadian Living magazines and I have always had success with it.
Provided by bert2421
Categories Ham
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta until al dente (tender but firm).
- Drain and rinse under cold water.
- In a large Dutch oven, heat oil over medium heat and cook onions until softened.
- Add stock, carrots, garlic, sweet pepper and zucchini; bring to a simmer and cook for 3 to 5 minutes or until vegetables are tender.
- Stir in pasta, tomatoes, ham, beans, chick peas, and the rest of ingredients.
- Add salt and pepper to taste.
- Simmer for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 281.5, Fat 6.5, SaturatedFat 1.6, Cholesterol 26.4, Sodium 866.6, Carbohydrate 35.7, Fiber 7.3, Sugar 7.7, Protein 21.1
RIBOLLITA (VEGETABLE, BEAN AND STALE BREAD SOUP)
Provided by Rachael Ray : Food Network
Time 5h35m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Variations: For a sweeter soup, add chopped fennel to your mix. For autumn, add zucchini or butternut squash to your blend.
- Drain the beans and place in a pot with 4 cups chicken stock, 1 clove garlic, half an onion and some salt and pepper. Bring to a low boil, reduce the heat and simmer until tender, 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Bake the bread until deeply golden and toasted. Store in foil.
- Heat 1/4 cup EVOO, 4 turns of the pan, over medium-high heat in a large Dutch oven. Add the chopped onions, carrots, celery, remaining 3 cloves garlic, chile flakes, bay leaf and herb bundle. Season with salt and pepper. Cook, partially covered, to soften, about 5 minutes. Add the wine, kale, cabbage and a little nutmeg. Stir. Wilt the greens, partially covered, 5 to 6 minutes more. Add the beans and their liquids and the tomato puree. Stir. Add 2 cups more stock (reserve 2 cups for the night you serve). Add the cheese rind to the soup. Simmer to combine flavors, 15 minutes. Remove 3 cups of the beans and vegetables, about half the soup, to food processor and puree. Then add back to pot. Cool and store the soup for a make-ahead meal.
- To serve, heat the soup over medium heat, add the bread to the soup and let it absorb the liquid. Thin the soup with the remaining 2 cups of stock. Taste to adjust seasoning. Remove the herb bundle, rind and bay leaf. The ribollita is done when a wooden spoon can stand straight up in the soup. Ladle into shallow bowls and garnish with a generous drizzle of EVOO, finely chopped raw onion and cheese. Leftover soup can be fried in olive oil in a skillet like potato pancakes or hash, and topped with over easy or fried eggs.
BEAN AND VEGETABLE SOUP, FIRST TIME AROUND
Provided by Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat olive oil and bacon and cook until bacon bits are almost crisp. Add onions, celery and carrots and saute for about 10 minutes or until soft. Add the garlic, zucchini, tomatoes, cabbage, spinach and cook for about 10 minutes longer or until wilted. (If vegetables begin to stick, add some water.) Add the bean puree and whole beans, basil, broth, water and 1 teaspoon of salt. Bring liquid to a boil, and simmer, over low heat, stirring on occasion, for 20 minutes. Season well to taste with salt and pepper and ladle into hot deep bowls. Garnish with grated cheese to taste.
WHITE BEAN AND VEGETABLE SOUP
Steps:
- In a heavy kettle cook the salt pork over moderately low heat, stirring, until it is crisp, transfer the cracklings with a slotted spoon to paper towels, and reserve them. In the fat remaining in the kettle cook the onion, the garlic, the bay leaf, and the rosemary, stirring, until the onion is softened, add the celery, the carrots, the turnips, the potatoes, cut into 1-inch pieces, the beans, 4 cups of the broth, and 6 cups water, and simmer the mixture, covered, stirring occasionally, for 1 1/2 to 2 hours, or until the beans are tender. Stir in the spinach is cooked, and stir in the wine, the additional broth or water to thin the soup to the desired consistency, and salt and pepper to taste. Discard the bay leaf, simmer the soup, stirring, for 5 minutes, and serve it sprinkled with the Parmesan and the cracklings if desired.
- To Quick Soak dried beans:
- In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
TUSCAN BEAN AND VEGETABLE SOUP
From Cookshelf Healthy Cooking. For a heartier soup, add 12 oz diced cooked chicken. Serve with low-fat pesto sauce (recipe included) and garlic bread. Doesn't that sound just so good?
Provided by Julie Bs Hive
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place the onion, garlic, celery, and carrot in a large saucepan and stir in the tomatoes, red wine, vegetable stock and oregano.
- Bring to a boil, cover, and simmer for about 15 minutes. Stir the beans and zucchini into the mixture and continue to cook, uncovered, for another 5 minutes.
- Add the tomato paste and season well with salt and pepper. Heat through, stirring occasionally, and cook another 2-3 minutes but do not allow mixture to boil again.
- Ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion. Serve with fresh crusty bread.
- PESTO SAUCE:.
- Place all of the ingredients in a blender or food processor and process for a few seconds until smooth. You can finely chop the basil and mix all ingredients together if no blender or processor is available.
Nutrition Facts : Calories 108.8, Fat 1.4, SaturatedFat 0.6, Cholesterol 2.2, Sodium 114.5, Carbohydrate 14.8, Fiber 3.8, Sugar 8.2, Protein 4.1
TURKEY, VEGETABLE, AND BEAN SOUP
Simple low-fat, broth-based soup. Freezes well. Original recipe is from Parents magazine. I refrigerate the stock overnight and skim the fat before proceeding with the rest of the recipe, and add some additional chopped leftover turkey. While I'm cleaning up after Thanksgiving, or whenever I make a turkey, I throw the turkey carcass in a stock pot to start this soup. By the time the dishes are done, so is the stock.
Provided by LonghornMama
Categories Poultry
Time 9h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In large stock pot, place carrot chunks, turkey carcass, onion, celery, parsley sprigs, bay leaf, thyme, and water. Bring to a boil over high heat; reduce heat to medium-low and simmer, partially covered for one hour.
- Remove turkey carcass from soup. When cool enough to handle, pick off turkey scraps and refrigerate scraps. Strain broth into a large bowl, cover, and refrigerate overnight.
- Remove broth from refrigerator and skim fat with a large spoon. Discard fat.
- In stock pot, melt butter (I use olive oil). Add carrot and leek slices; cook 5 minutes. Stir in broth, turkey scraps plus additional chopped cooked turkey if desired, beans, and chopped parsley. Season with salt and pepper and cook until heated through.
Nutrition Facts : Calories 117.4, Fat 2.6, SaturatedFat 1.5, Cholesterol 6.1, Sodium 60.5, Carbohydrate 19.3, Fiber 4.6, Sugar 3.3, Protein 5.3
WINTER VEGETABLE AND BEAN SOUP WITH PESTO
Found this in December 2001 Bon Appetit when I was looking to duplicate Paneras Vegetable Soup with Pesto.
Provided by Cook4_6
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For pesto:.
- Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
- For soup:.
- Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
- Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.
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