HEARTY CHICKPEA SOUP
Steps:
- In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
- Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
- In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).
- Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot. Serve with fresh grated parmesan cheese if desired. Enjoy!
Nutrition Facts : Calories 530 kcal, Carbohydrate 81 g, Protein 23 g, Fat 13 g, SaturatedFat 1 g, Sodium 338 mg, Fiber 19 g, Sugar 11 g, ServingSize 1 serving
CHICKPEA, CANNELLINI BEAN, AND WHEATBERRY SOUP
I tweaked this recipe from one in La Cucina Italiana magazine. There are so many Amazing recipes in that publication! What I have done is add some herbs to get that extra little zip in flavor. You can add nearly Anything to this soup since it's so basic, but I kept it simple with just adding herbs.
Provided by Ambrosia for Guen
Categories Beans
Time 9h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Soak cannelini beans in warm water overnight (or approx 8 hours). In a separate container, soak chickpeas and wheatberries together with baking powder overnight (or approx 8 hours).
- Lighlty salt soaking water and cook cannelini beans and chickpea/wheatberry mixture separately until al dente.
- Drain both pots, but don't throw the chickpea/wheatberry cooking water out-you'll need it for later.
- Add Cannellini beans to chickpea/wheatberry mixture in a big pot. Put back 7 cups of the cooking water (or if you eyeballed the bean/pea/berry amounts like I did, just make sure it's covered enough to look like a soup and add fresh water if needed). Salt and pepper the water just a teeny bit. Cook all together until everything is tender. When served, drizzle soup with olive oil, herbs, and pepper to taste.
Nutrition Facts : Calories 248.2, Fat 2.4, SaturatedFat 0.3, Sodium 99.6, Carbohydrate 43, Fiber 15.1, Sugar 4.6, Protein 15.3
CHICKPEA AND WHITE-BEAN SOUP
Yield makes 8 main-course servings, quantities can easily be divided in half to yield 4 servings
Number Of Ingredients 17
Steps:
- Cold-soak or quick-soak the chickpeas and cannellini in the same container or pot.
- Heat the 3 tablespoons olive oil in a large (at least 6-quart), heavy pot over medium heat. Stir in the onions and garlic and cook, stirring, until golden, about 10 minutes. Add the potato and stir until the pieces begin to stick to the pot, about 3 minutes. Stir in the carrots; cook until they wilt, about 2 minutes. Pour the crushed tomatoes and their liquid into the pot and bring to a boil.
- Pour in the hot water; add the rosemary, bay leaves, and crushed red pepper. Add salt to taste. Drain the chickpeas and cannellini and add to the pot. Bring to a boil, then adjust the heat to a gentle boil. Cook, semi-covered, until the chickpeas are tender, about 2 hours. (At this point the cannellini will be very tender.) While the soup cooks, check the level of the liquid. There should always be enough liquid to cover the beans generously. If not, add hot water as necessary.
- Combine the basil and olive oil in the work bowl of a food processor or the blender jar. Process until the leaves are chopped fine. Add the grated cheese and continue processing until the mixture forms a rough paste.
- If you'd like a very dense soup, stir the broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is aldente-tender but firm. Add water as necessary, if the soup becomes too thick while cooking the pasta. (If you are cooking the soup in advance, do not add the pasta until you reheat the soup.) If you are serving the soup without fettuccine, let it rest, covered, off the heat 10 to 15 minutes before serving. If you have added the fettuccine, serve the soup immediately.
- Either stir a dollop of the basil paste into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.
CHICKPEA AND WHITE BEAN SOUP
Make and share this Chickpea and White Bean Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 3h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cold soak or quick soak the chickpeas and beans together in the same pot.
- Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly.
- Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain.
- Heat oil in a 6-quart heavy pot over medium heat.
- Stir in the onions and garlic; cook, stirring, until golden, about 10 minutes.
- Add in the potato and stir until the pieces begin to stick to the pot, about 3 minutes.
- Stir in the carrots; cook until they wilt, about 2 minutes.
- Pour the crushed tomatoes with their liquid into the pot and bring to a boil.
- Pour in the hot water; add the rosemary, bay leaves, and crushed pepper flakes.
- Add salt to taste.
- Drain the chickpeas and cannellini and add to the pot.
- Bring to a boil, then adjust heat to a gentle boil.
- Cook, semicovered, until the chickpeas are tender, about 2 hours (at this point the cannellini will be very tender).
- While the soup cooks, check the level of the liquid; there should always be enough liquid to cover the beans generously; if not, add hot water as necessary.
- Make pesto-combine the basil and olive oil in the work bowl of a food processor or the blender jar.
- Process until the leaves are chopped fine.
- Add the grated cheese and continue processing until the mixture forms a rough paste; set aside.
- Stir in broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is al dente; add water as necessary, if the soup becomes too thick while cooking the pasta (if you are cooking the soup in advance, do not add the pasta until you reheat the soup).
- Serve soup immediately; stir a dollop of basil pesto into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.
Nutrition Facts : Calories 533.4, Fat 17.8, SaturatedFat 3.2, Cholesterol 27.4, Sodium 167.3, Carbohydrate 73.7, Fiber 17, Sugar 8.7, Protein 22.2
WHEATBERRY SOUP
Find wheat berries in health food stores or gourmet groceries. this recipe came from Diana Shaw's book Almost Vegetarian. time includes soaking beans.
Provided by ksenko
Categories Grains
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place navy beans in large bowl and wheat berries in a separate bowl.
- Bring 6 cups water to boil and pour half of water over beans and half over wheat berries.
- Set both aside for two hours.
- Heat olive oil in large saucepan over medium heat.
- Add onion, leek, celery, carrot and garlic.
- Stir until soft and fragrant, about 8 minutes.
- Drain the beans and add them to the vegetables.
- Stir to coat.
- Add broth, boquet garni and bay leaf.
- Cover the saucepan, increase heat to medium high, and bring to a boil.
- Lover the heat to medium low and simmer until the beans have cooked, about an hour.
- Remove boquet garni and bay leaf, and transfer the soup to a food processor or blender.
- Blend in short pulses to make a chunky soup rather than a puree.
- Return the soup to the pan, Or use an immersion blender to process soup in pan.
- Drain the wheat berries and add them to the saucepan Bring soup to a boil again over medium high heat, cover and lower heat to medium low.
- Simmer until the wheat berries are tender, about 50 minutes.
- Stir often to keep the wheat berries from sticking to the pot, Just before serving, stir in the lemon juice, and adjust the seasoning with salt and pepper.
Nutrition Facts : Calories 105.7, Fat 2.6, SaturatedFat 0.4, Sodium 127.5, Carbohydrate 17.1, Fiber 5.8, Sugar 2.3, Protein 4.3
WINTER CANNELLINI BEAN SOUP
A freeze-ahead soup that's perfect for a festive meal - no more last minute panics
Provided by Good Food team
Categories Dinner, Soup
Time 1h
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan and tip in the shallots, garlic, carrot, celery, leeks and bacon. Cook over a medium heat for 5-7 minutes, stirring occasionally, until softened but not browned.
- Pour in the stock, then add the bay leaves and oregano or marjoram. Season and bring to the boil, then cover the pan and simmer gently for 15 minutes. Tip in the beans, cover again and simmer for a further 5 minutes.
- Pour the soup into a freezer container and leave it to cool completely, then seal, label and freeze for up to a month.
- Defrost the soup at room temperature for 3 hours, (or overnight).
- Tip into a saucepan, reheat gently until bubbling, and simmer for 5 minutes. Taste for seasoning. Swirl in the chopped parsley, ladle into warm bowls and top each with a drizzle of olive oil and a parsley sprig.
Nutrition Facts : Calories 214 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.78 milligram of sodium
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