10-MINUTE WHITE BEAN SOUP WITH TOASTED CHEESE AND TOMATO
Steeping chicken broth with sprigs of rosemary and thyme for just a few minutes adds great flavor to this creamy white bean soup. The sandwich is toasted under the broiler, not fried in butter, and served open-faced, topped with juicy chopped tomatoes.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position a rack about 4 inches from the broiler heat source, and preheat. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer.
- Puree the beans, shallots, garlic, oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a few grinds of pepper and 1/2 cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes.
- Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella. Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven. Divide the tomatoes evenly among the toasts, and top with the Parmesan.
- Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth, and return it to a gentle boil. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper. Serve with the cheese toasts.
Nutrition Facts : Calories 530 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 10 milligrams, Sodium 810 milligrams, Carbohydrate 63 grams, Fiber 9 grams, Protein 28 grams, Sugar 4 grams
THE BEST WHITE BEAN SOUP
If you ever thought that beans are boring, this creamy flavor-packed white bean soup will blow your mind! This is a simple, vegan and budget-friendly recipe that tastes and smells amazing. Added bonus? It will be on the table in 25 minutes!
Provided by Katia
Categories Main Course Soup
Number Of Ingredients 15
Steps:
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever it's easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute.
- Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.
- Then add the frozen spinach, the vegetable broth and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.
- When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then remove the sprig rosemary*. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*
- Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don't keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!
Nutrition Facts : Calories 350 kcal, Carbohydrate 57 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, Sodium 160 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving
15-MINUTE WHITE BEAN SOUP
This hearty soup is perfect for lunch or a light supper.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
- Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.
Nutrition Facts : Calories 257 g, Fat 7 g, Fiber 8 g, Protein 14 g
MY MOM'S TOMATO AND BEAN 15 MINUTE STOUP
A stoup is thicker than soup and thinner than stew. I called my mom one rainy day from the road. I was getting a cold and I really wanted soup for supper. She said she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it.)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.
15-MINUTE WHITE BEAN, KALE & KIELBASA SOUP
This quick soup recipe is done in only 15 minutes thanks to convenience products like frozen chopped onion and precooked kielbasa. You'll have a warming winter soup on the table in no time!
Provided by Carolyn Casner
Categories Healthy 15 Minute Dinner Recipes
Time 15m
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium-high heat. Add kielbasa and onion; cook, stirring, for 2 minutes. Add garlic powder, cumin, thyme, smoked paprika, salt and pepper; cook, stirring, until fragrant, about 30 seconds. Add broth, kale and beans. Cover and bring to a boil. Uncover, reduce heat to maintain a simmer and cook until the kale is tender, 5 to 7 minutes.
Nutrition Facts : Calories 293 calories, Carbohydrate 26 g, Cholesterol 23 mg, Fat 16 g, Fiber 6 g, Protein 15 g, SaturatedFat 4 g, Sodium 605 mg, Sugar 4 g
15-MINUTE WHITE-BEAN SOUP
Make and share this 15-Minute White-Bean Soup recipe from Food.com.
Provided by SeaChelle
Categories Lunch/Snacks
Time 15m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
- Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.
- To store, refrigerate in an airtight container, up to three days.
WHITE BEAN AND GREENS SOUP
This nutritious, warming soup comes together in a half hour with very little prep time - a perfect weeknight meal!
Provided by Giada De Laurentiis
Categories Main Course Soup
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
- Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.
Nutrition Facts : ServingSize 4, Calories 251
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