Basic Italian Bean Soup Food

ITALIAN MIXED BEAN SOUP

Steps:

• Pick through the dried beans and discard any shrivled or broken beans. Also watch out for tiny stones. You can use any mix of beans you like but my mix tends to inclue equal parts navy beans, pinto beans, and kidney beans.
• Put the beans in a large pot and add water enough to cover the beans by a good 3 inches. Cover and let soak for at least 8 hours or overnight. (alternately you can put the beans in a pot, cover with water, bring to a boil, cover and remove from heat, let stand for an hour. It yields a differnt texture but still yummy).
• Drain beans.
• Heat the oil in a large pot over medium heat. Saute the onions and garlic until the onion becomes translucent or about 3 minutes. Add the celery and carrots, saute another 2-3 minutes.
• Add the 8 cups of water, bouillon cubes and beans. Bring to a boil. Cover and lower heat to simmer. Simmer for 1 hour and 40 minutes.
• Add lentils, tomatoes, spinach, ground red pepper, oregano, and basil. Cover and simmer 20 minutes more.
• Both beans and lentils should be soft at this point. If they are not let them simmer longer.
• Add salt and pepper to taste.

BASIC ITALIAN BEAN SOUP

Steps:

• Heat olive oil in a pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
• Pour tomato sauce into the pot; stir. Add cannelini beans, basil, oregano, salt, and pepper. Bring the mixture to a simmer, reduce heat to medium-low, and cook until the beans are hot, 5 to 7 minutes more.

20 AUTHENTIC ITALIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious soup in 30 minutes or less!

TUSCAN BEAN SOUP

Steps:

• For the beans, Cut the pancetta into 1 inch thick slices, 2 inches long.
• In a large stock pot, cook the pancetta over medium heat until golden brown in color, then add the quartered onion, whole garlic cloves, and cook a couple of minutes in the oil rendered from the pancetta.
• Add the beans (drained), bay leaf, and 12 cups of water to the pot and bring to a boil, then reduce to a simmer, and cook for about an hour and a half, or until the beans are almost tender.
• Remove from the heat, cover and let site 30 minutes.
• Drain the beans reserving the cooking water, and remove the bay leaf, onion, and garlic cloves.
• For the soup, heat the oil in the stock pot, and once hot add the onions, celery and carrots and cook until the onions are soft and translucent.
• Add the garlic, and cook until fragrant, then add the cooked beans, rosemary sprig, and 5 cups of the cooking liquid.
• Cook on low for 20 minutes. Season with salt and pepper.
• Remove the rosemary sprig and discard.
• Remove 1/3 of the bean mixture and pulse in a food processor until creamy.
• Alternately, you could use a wand blender and blend part of the beans.
• Return the pureed beans to the pot, and mix.
• Serve the soup in bowls, with a drizzle of the extra virgin olive oil, and sprinkling of cracked black pepper on each.
• Sprinkle a little fresh herbs just before serving.

ITALIAN WHITE BEAN SOUP

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.

EASY ITALIAN WHITE BEAN SOUP

Steps:

• Mash 1/2 cup of the drained beans; set aside. Heat oil in large saucepan over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently.
• Add all remaining ingredients including mashed and whole beans. Bring to a boil. Reduce heat; simmer 10 to 12 minutes or until vegetables are tender.

ITALIAN BEAN SOUP

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.

BASIC BEAN SOUP

Steps:

• In a large bowl, combine the beans with the water, cover and let soak overnight.
• In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

ITALIAN VEGETABLE SOUP

Steps:

• Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
• Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

RECIPE FOR CANNELLINI BEAN SOUP

Steps:

• In a large sauce pan saute the onions with 3 Tablespoons olive oil over medium heat until translucent.
• Add in crushed garlic and saute for 3 minutes.
• Add cannellini beans and broth.
• Cook until all beans are tender - mash down some of the beans to add some creaminess to the soup.
• Add greens and cook down for about 15 minutes.
• Add in 1/4 cup dry white wine and half the cheese. Stir.
• Cook another 10 minutes.
• Serve in bowls and sprinkle remaining cheese on top.

HEARTY ITALIAN WHITE BEAN SOUP

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.

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)

Steps:

• Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
• Pour the soup into a bowl.
• Top with olive oil and cheese.
• Serve with rosemary sprig.

ITALIAN WHITE BEAN SOUP

Steps:

• Rinse your beans under runny water and drain, you want to remove the cloudy water.
• In a large pot heat gently 1 Tbsp of extra virgin olive oil and add 1 chopped garlic clove (keep the other one for the dressing), onion, chilli and cook for about 3 minutes or until the onion starts to soften.
• Add cannellini beans, the diced potato and stir well for another minute.
• Add the vegetable broth (or hot water) and salt and bring to the boil.
• Reduce the heat and simmer for about 20 minutes, stirring occasionally.
• When the diced potato is soft, remove the pot from the heat, check the seasoning and the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid). Set aside.
• Make the dressing: blend the parsley leaves with the rest of the garlic and 1 Tbsp of extra virgin olive oil (2 Tbsp if you like more dressing). Alternatively, you can chop parsley and garlic and then blend all together with the rest of the olive oil. You want to make a flavorsome dressing for your soup.
• Serve drizzled with the parsley dressing and some chilli flakes.

EASY WHITE BEAN SOUP

Steps:

• In a very large stockpot, heat 2-3 tablespoons of olive oil over medium-high heat.
• Add the chopped onions, carrots and celery and sauté for about 5-7 minutes until the onions are soft and translucent. Stir often.
• Add the minced garlic and continue to sauté for a few more minutes.
• Increase heat to medium-high. Add about 1 cup of chopped canned whole tomatoes, 500 grams of dried white navy beans (about 2½ cups), 2 bay leaves, 2 cups of vegetable stock, and 12 cups of water
• Stir to combine and bring to a simmer.
• Reduce heat to medium, partially cover and simmer for 2-2½ hours or until the white beans are tender soft and the soup begins to thicken. Stir occasionally every 30 minutes or so. If necessary, adjust the consistency of the soup by adding water.
• Stir occasionally, especially during last 30 minutes.
• During the last 15 minutes of cooking, add ¼ cup of chopped fresh herbs (parsley, thyme, sage, etc...).
• Taste and adjust seasonings for salt and pepper.
• Top off with a drizzle of olive oil and a squirt of freshly squeezed lemon juice once soup has been portioned in individual bowls.

ITALIAN BEAN SOUP

Steps:

• Brown sausage and onion in a large pot until no pink remains. Drain any fat.
• Add remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes or until carrot is tender and flavors have blended.
• Discard bay leaf and serve.
• Garnish with parmesan cheese and parsley if desired.

SIMPLE ITALIAN MINESTRONE SOUP

Steps:

• In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
• Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
• Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
• Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.
• Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook's Tip #2)
• Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)

EASY ITALIAN BEAN SOUP

Steps:

• Place all ingredients in 6 quart pot.
• Cover and bring to boil.
• Reduce to simmer and cook 45 minutes (but anywhere from 20 minutes - 1 hour will work).
• Ladle into bowls and serve!