TUSCAN WHITE BEAN AND GARLIC SOUP
Provided by Giada De Laurentiis
Time 20m
Yield 4 to 6 servings (8 cups)
Number Of Ingredients 11
Steps:
- Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
- Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.
SIMPLE CHICKEN AND WHITE BEAN SOUP
A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.
Provided by MaxMama
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
- Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
- Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g
WHITE BEAN SOUP WITH CHIVE OIL
This creamy soup, served in tiny cups and bright with chive oil, is easy to make and serve. Kids will like the little cups and the crazy green swirl. Adults will appreciate the healthfulness and the flavor.
Provided by Kim Severson
Yield Makes 18 small servings
Number Of Ingredients 14
Steps:
- Put the beans in a large pot, add enough water to cover the beans by 2 inches, and let soak overnight. Drain.
- Heat the olive oil in the same pot over medium-high heat. Add the onion, leeks, tomato, carrots, celery, and garlic and sauté until tender, about 6 minutes. Add the beans, chicken stock, thyme, and rosemary and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are very tender, about 1 hour.
- Working in batches, puree the soup in a blender until smooth. Return the soup to the pot and add the half-and-half, then add more chicken stock to thin the soup if needed, and reheat the soup if necessary. Season to taste with salt and pepper.
- Ladle into espresso cups and top each with a few squirts or a drizzle of chive oil.
WHITE BEANS WITH CHICORY
This is inspired by a classic dish from Apulia, the heel of the Italian boot. The authentic dish is a warm purée of skinned dried fava beans, served with cooked greens, usually chicory, a bitter green that is in the same family as escarole. If you are getting big heads of escarole or another hearty bitter lettuce called Batavia in your C.S.A. baskets, use the tough outer leaves for this and save the tender hearts for salads.
Provided by Martha Rose Shulman
Categories side dish
Time 2h30m
Yield Serves 4 as a main dish, 6 as a starter
Number Of Ingredients 8
Steps:
- Combine the beans with 2 quarts water in a 4-quart pot and bring to a boil. Skim any foam, then add the onion, crushed garlic, bay leaf and salt to taste. Reduce the heat, cover and simmer for 2 hours, until the beans are very tender. Taste and adjust seasoning. Remove and discard the onion, garlic cloves if desired, and bay leaf. Drain through a colander or strainer set over a bowl. Mash the beans with a potato masher and moisten with some of the cooking liquid. Stir in 2 tablespoons of the olive oil. The purée should be loose.
- Bring a large pot of generously salted water to a boil and add the lettuce. Cook until just tender, about 2 minutes. Transfer to a bowl of cold water and drain. Squeeze out water and chop coarsely.
- Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the garlic, cook for 30 seconds, and stir in the lettuce. Cook for about 1 minute, stirring, until the lettuce is nicely coated. Season with salt and pepper. Serve with the mashed beans.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 9 grams, Carbohydrate 75 grams, Fat 11 grams, Fiber 19 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 626 milligrams, Sugar 5 grams
SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP
Provided by Sunny Anderson
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
- Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
- Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.
CREAMY WHITE BEAN AND GREEN CHILE SOUP
One lazy weekend afternoon right after Christmas, in the midst of taking down the tree and lots of cleaning, I threw this fast and easy soup together to feed our little family fast with minimal dishes and effort involved. Garnish with cheese or chopped onions. We got out a few chips to dip in it also. It was a hit!
Provided by AishaSahar
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 16m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium-high heat until bubbling and frothy. Whisk in flour until it forms a smooth, golden paste, about 45 seconds. Pour in milk slowly, whisking constantly. Reduce heat to medium-low; cook and stir until thickened, about 5 minutes.
- Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 40.3 g, Cholesterol 47.6 mg, Fat 16.2 g, Fiber 5.8 g, Protein 16 g, SaturatedFat 10.1 g, Sodium 589.2 mg, Sugar 11.4 g
SPICY CHICKEN AND WHITE BEAN SOUP
Chicken, white beans, corn and green salsa make this soup a satisfying meal. Garnished with diced avocado, cheese and chips really kicks it up.
Provided by lisar
Categories Poultry
Time P1DT25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour chicken broth into stock pot and bring to a boil.
- *Add chicken breasts, reduce to a simmer and cook for about 20 minutes or until chicken is cooked through.
- Take chicken out and shred or cut into bite-sized pieces.
- Return chicken to the broth.
- Add remaining ingredients and simmer for 1 to 2 hours.
- Garnish soup with avocado, cheese, and chips.
- *Left-over cooked chicken can be easily substituted.
Nutrition Facts : Calories 406.2, Fat 8.2, SaturatedFat 1.5, Cholesterol 25.2, Sodium 1074.1, Carbohydrate 61.8, Fiber 13.1, Sugar 3.8, Protein 27.2
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
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