Best White Bean Soup With Salad Salsa Recipes

WHITE BEAN SOUP WITH SALAD SALSA

Steps:

• Cover beans with water and soak for 3 hours or overnight in fridge.
• Rinse and drain well.
• Heat oil in large pot.
• Add garlic, onions and hot pepper flakes and cook for a few minutes without browning.
• Add beans and stock.
• Bring to boil.
• Lower heat and simmer gently, covered for 1 hour or until beans are tender.
• Add potato and cook for 10 minutes or until tender.
• Puree soup in blender or food processor in small batches.
• Return to saucepan and thin with additional stock or water until soup reaches desired consistency.
• Add pasta or rice and cook for 10 min.
• Add salt& pepper.
• Pasta or rice with thicken soup slightly, so thin soup again if you wish.
• Taste and adjust seasonings if necessary.
• Combine all salsa ingredients.
• Serve soup in flat bowls with large spoonful of salsa in centre.

GIADA'S TUSCAN WHITE BEAN AND GARLIC SOUP

Steps:

• In a large soup pot, saute shallots or onion and garlic with butter and olive oil until soft, about 3-5 minutes.
• Add drained beans, sage, and broth. Bring to a simmer and simmer for about 10 minutes.
• If using an immersion blender: blend soup until smooth. If using a regular blender: pour half of mixture into blender and puree until smooth. Pour blended soup back into pan and blend remaining soup, then pour the rest of the blended soup back into pan.
• Add cream, black pepper, and salt to taste. Keep warm over very low heat!

CHILLED WHITE BEAN SALSA SOUP

Steps:

• In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 50 minutes. Season beans with salt and cool completely in cooking liquid. Drain beans in a colander and discard yellow onion, bay leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered.
• Finely chop enough of tomatoes to measure 1 1/2 cups and reserve. In a blender purée remaining tomatoes, half of bell peppers, and half of onion until smooth and in a bowl stir together purée, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeño, vinegar, oil, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in coriander and season with salt and pepper if necessary.