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.
ITALIAN BEAN SOUP
Italian Bean Soup is an easy, filling meal the whole family will love!
Provided by Holly Nilsson
Categories Lunch Main Course Soup
Time 37m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 380 kcal, Carbohydrate 23 g, Protein 19 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 928 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
EASY TUSCAN BEAN SOUP
Steps:
- Simmer the soup: Add the remaining beans to the pot and stir well. Stir in the chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful. Discard the oregano sprigs; the leaves will have fallen into the soup. Add additional salt and pepper to taste.
- While the soup simmers, make the Parmesan toasts: Toast the bread until lightly golden on both sides. While the toast is still hot from the toaster, sprinkle with olive oil and cheese. If you have a toaster oven, return them to the toaster for 1 minute to melt the cheese; otherwise, arrange the toasts in a skillet over medium heat, cover, and warm for about 1 minute or until the cheese has melted.
- Add the greens to the soup: Add the kale or spinach to the pot and simmering for another 2 minutes, or just until the greens wilt.
- Serve the soup: Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like. Serve with Parmesan toasts and extra Parmesan for sprinkling.
Nutrition Facts : Calories 420 kcal, Carbohydrate 48 g, Cholesterol 10 mg, Fiber 10 g, Protein 19 g, SaturatedFat 3 g, Sodium 1004 mg, Sugar 10 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
EASY ITALIAN WHITE BEAN STEW
Provided by Alex
Time 45m
Number Of Ingredients 20
Steps:
- Heat a dutch oven (or large soup pot) over medium heat.
- Add the olive oil and bacon and cook, stirring, until the bacon is almost cooked, 3-4 minutes.
- Add the onion, celery, garlic, and chili flakes and a pinch of salt and pepper. Continue to cook, stirring, until the vegetables are tender, about 5 minutes.
- Add the white wine and continue to cook, stirring and scraping up any of the browned bits on the bottom, until the wine has reduced by half, about 2 minutes.
- Add the beans, broth, cheese rind, rosemary, oregano, bay leaf, lemon zest, salt, and pepper and bring contents to a boil. Once boiling, reduce the heat to a light simmer (about medium-low heat), cover, and cook for about 25 minutes, stirring occasionally.
- Stir in spinach, if using, and the juice of a lemon. Taste and add more salt and pepper, if desired. Continue to cook, uncovered and simmering, for about 5 more minutes.
- Serve in bowls and top with a tiny drizzle of olive oil, a sprinkle of grated parmesan and parsley. Enjoy.
EASY ITALIAN WHITE BEAN SOUP
Get long-simmered flavor in less time with creamy canned cannellini beans, mashed and blended with basil and plenty of vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 265, Carbohydrate 56 g, Cholesterol 0 mg, Fat 1/2, Fiber 15 g, Protein 19 g, SaturatedFat 0 g, ServingSize 1 1/3 Cups, Sodium 1280 mg, Sugar 6 g
ITALIAN BEAN SOUP
This budget-friendly bean soup with orzo, potato and veggies is so hearty, you won't even notice it's meatless. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts :
ITALIAN VEGETABLE SOUP
Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead
Provided by Good Food team
Categories Dinner, Soup
Time 1h10m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium
ITALIAN SAUSAGE BEAN SOUP
In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things, such as baking bread, crafting or even cleaning the house. -Glenna Reimer, Gig Harbor, Washington
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 8 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
Nutrition Facts : Calories 339 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1100mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein.
EASY ITALIAN BEAN SOUP
WONDERFUL flavor, so easy, and LOW FAT! Tastes lightly smoky and very distinctive. Just throw everything in a pot and boil! This soup was so delicious, I felt had to share.
Provided by Java Chip
Categories Beans
Time 58m
Yield 8 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 230, Fat 0.8, SaturatedFat 0.2, Sodium 922.7, Carbohydrate 41.9, Fiber 10.4, Sugar 4, Protein 13
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