Creamy White Bean Soup With Spicy Paprika Oil Food

CREAMY WHITE BEAN SOUP WITH SPICY PAPRIKA OIL

Creamy White Bean Soup With Spicy Paprika Oil image

As easy as it is fast, this simple blended white bean soup relies upon cheap staples like canned beans, stock, garlic, olive oil, shallots and dried herbs. An artful drizzle of paprika oil enlivens it. While the soup simmers, toast red-pepper flakes and smoked paprika in olive oil to make a vibrant red sauce inspired by Chinese chile oil. The soup is great before blending - it's more like a stew - but purées to a creamy white. You could top the soup with sautéed quartered button mushrooms, roasted vegetables or toasted croutons, but the paprika oil provides deep flavor, and is the only garnish you truly need.

Provided by Alexa Weibel

Categories dinner, weekday, soups and stews, main course

Time 30m

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil
3 large shallots, minced (about 2/3 cup)
4 large celery stalks, peeled and thinly sliced
5 garlic cloves, minced
3 teaspoons dried Italian seasoning or herbes de Provence
1 1/2 teaspoon fennel seeds (optional)
3/4 teaspoon finely chopped fresh rosemary (optional)
Kosher salt and black pepper
6 cups chicken or vegetable stock
3 (14-ounce) cans cannellini beans (or chickpeas), rinsed
2 cups half-and-half or almond milk
1/3 cup extra-virgin olive oil
1 1/2 teaspoons smoked (hot or sweet) paprika
1/2 teaspoon red-pepper flakes

Steps:

Prepare the soup: In a large pot, heat 1/4 cup oil over medium. Add the shallots, celery, garlic, Italian seasoning, fennel seeds (if using) and rosemary (if using); season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes, reducing the heat to medium-low if needed to avoid browning the vegetables.
Add the stock and rinsed beans, and bring to a boil over high. Once the mixture comes to a boil, cook over medium-high until flavors meld and stock thickens, about 15 minutes.
While the soup cooks, prepare the paprika oil: Heat 1/3 cup oil in a small skillet over the lowest heat on your smallest burner. Add the paprika and red-pepper flakes and cook, stirring frequently, just until toasted and flavors bloom, 1 to 2 minutes. Strain, discarding flakes, then set paprika oil aside.
Working in batches if needed, transfer the soup to a blender and purée until smooth, adding half-and-half or almond milk to thin to desired consistency. Season to taste with salt and pepper.
Divide among bowls and drizzle with strained paprika oil to serve.

CREAMY ITALIAN WHITE BEAN SOUP

Creamy Italian White Bean Soup image

Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.

Provided by colleenlora

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 (16 ounce) cans white kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
¼ teaspoon ground black pepper
⅛ teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed and thinly sliced
1 tablespoon lemon juice

Steps:

In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 38.1 g, Cholesterol 2.4 mg, Fat 4.9 g, Fiber 11.2 g, Protein 12 g, SaturatedFat 0.5 g, Sodium 1014.4 mg, Sugar 2.3 g

CREAMY WHITE BEAN SOUP

Creamy White Bean Soup image

Found this recipe today in our local paper and have already made it. It is fabulous! I didn't even have to adjust the seasonings, they are right on!

Provided by Marie

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, chopped fine
4 large garlic cloves
2 (15 ounce) cans cannellini beans, undrained
5 cups water
1 teaspoon italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Heat olive oil in a 4 quart saucepan on medium high heat.
Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
Add beans, water, and seasonings.
Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
Take half of soup and blend in blender until smooth.
Return soup to bean mixture in pan and stir.
Ladle into bowls and drizzle with olive oil before serving.
Top with freshly grated Parmesan cheese, if desired.
Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.

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