WHITE BEAN AND ROASTED GARLIC SOUP
Make and share this White Bean and Roasted Garlic Soup recipe from Food.com.
Provided by Sharon123
Categories Beans
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat toaster oven or oven to 425 degrees Fahrenheit.
- Tightly wrap garlic cloves in aluminum foil.
- Place on top shelf of oven and roast 30 to 35 minutes or until very tender.
- Set aside until cool enough to handle.
- Meanwhile, in 4-quart saucepan, heat oil over medium heat.
- Add onion, celery, and carrots; saute 8 to 10 minutes or until softened.
- Add water, beans, bay leaf, rosemary, and pepper.
- Heat to boiling over high heat.
- Reduce heat to low, partially cover, and simmer 25 minutes, stirring occasionally.
- Break open skin of garlic cloves and squeeze softened garlic into soup mixture.
- Simmer uncovered 15 minutes, stirring occasionally.
- Remove and discard bay leaf.
- In blender, puree soup mixture in several batches.
- Return puree to saucepan and reheat briefly.
- Salt and pepper to taste.
- To serve, divide soup among serving bowls and garnish each with some carrot strips and a celery leaf, if desired.
- Enjoy!
GARLIC LOVERS WHITE BEAN SOUP
This hearty soup is fat free and full of goodness for you. And the aroma when it is cooking is so good. This is a bean soup with a touch above..
Provided by Sageca
Categories Onions
Time 7h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Soaked bean adding 1 tsp Baking Soda 8 hours or overnight.
- Drain and rinse.
- Place beans, water, chicken broth powder, rosemary, thyme and bay leaf in a a slow cooker.
- Cook on High for 1 hour.
- Meanwhile, place garlic cloves in foil; roast at 350F for 30 minutes.
- Let cool and set aside.
- Add onions, carrots and celery to bean mixture, Leave on High another hour.
- Add ham cubes.
- Reduce to Low and cook app 4 hours.
- Remove about 1 cup of the soup from the pot and place in a bowl.
- Break the roasted garlic cloves into pieces with your fingers and press out the cooked garlic and stir into the bowl with the soup.
- With hand mixer or blender, carefully puree mixture until still slightly chunky. Stir it back into the pot.
- Let it cook another 1/2 hour to blend the flavours.
- Remove bay leaf.
- Stir in parlsey.
- The taste will surprise you!
- Cooking time does not include the bean soaking time.
- Tip:After reading Charmie's review start with 10 cups of water and add some more if needed.
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.
GIADA'S TUSCAN WHITE BEAN AND GARLIC SOUP
Love, love, love this recipe! It's done in less than 20 minutes and is so flavorful and creamy. Perfect with a salad and garlic bread or a grilled cheese! I have made my own alterations/additions to this recipe. Here's a tip on the sage: sometimes I'll use dried sage instead of the fresh sage leaf and in that case I start with about a teaspoon and add more to taste if need be. Also, I use my immersion blender and puree the soup right in the pot rather than using a regular blender...Giada just uses a regular blender, either way works fine! Enjoy!
Provided by KPD123
Categories Beans
Time 13m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot, saute shallots or onion and garlic with butter and olive oil until soft, about 3-5 minutes.
- Add drained beans, sage, and broth. Bring to a simmer and simmer for about 10 minutes.
- If using an immersion blender: blend soup until smooth. If using a regular blender: pour half of mixture into blender and puree until smooth. Pour blended soup back into pan and blend remaining soup, then pour the rest of the blended soup back into pan.
- Add cream, black pepper, and salt to taste. Keep warm over very low heat!
GARLIC WHITE BEAN SOUP WITH KALE
Make a pot of garlic white bean soup with kale and your house will smell like Tuscany! Four basic pantry ingredients make this affordable yet super healthy!
Provided by Tiffany
Categories Soup & Salad
Time 53m
Number Of Ingredients 12
Steps:
- In a medium stockpot, combine dry beans with 4 cups of water. Bring just to a boil, then turn off the stove and cover. Let the beans soak overnight or until you're ready to cook dinner.
- For dinner, drain and rinse the beans 3 times. Place the beans back into the same stock pot and add chicken stock, smashed garlic cloves and bay leaf. Turn the heat on a low simmer and cook the beans until they're al dente, about 1 1/2 - 2 hours. Add additional water 1 cup at a time if necessary.
- During the last 30 minutes of cooking, combine olive oil, butter, minced garlic, oregano and tomato paste in a small pot. Heat over the lowest heat possible so the garlic and tomato paste permeate the oil and butter for 15 minutes.
- Add the flavored butter/garlic and the kale to the beans and stir well. Let the soup continue to cook for about 15 minutes so the kale can wilt. Season generously with salt and pepper and serve.
GREEK WHITE BEAN SOUP WITH GARLIC & LEMON
A very easy and nutritious white bean soup, with a nice and thick texture. All made from scratch with few basic ingredients.
Provided by [email protected]
Categories Main Course
Number Of Ingredients 9
Steps:
- Drain the beans from the water they've soaked in overnight.
- Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
- In a medium-sized cooking pot add the olive oil and heat over medium-high heat. Add the onion and garlic and cook until softened and golden in color.
- Add the beans along with 1.5 liters of water (or 1 liter of water + 500 ml vegetable stock) and bring to a boil. Then reduce heat to medium-low and with the lid on partly open on the side, simmer for about 2 hours or until beans are completely soft and tender (cooking time may depend of the variety and quality of the beans).
- Add the celery and carrot and season with salt and pepper. Continue simmering, stirring occasionally until the soup gets nice and thick. Then add the lemon juice and zest and cook for 2 minutes more. Remove from heat and serve with freshly ground pepper on top and an extra squeeze of fresh lemon if you like.
- Using the saute function, add the olive oil and cook the onion and garlic until softened and golden in color.
- Add the remaining ingredients along with 1,5 liters of water (or 1 liter of water +500 ml vegetable stock) and close the lid. Cook on manual for 20 minutes. Let the pot sit for 5-10 minutes and then turn the valve to venting. Once it releases the steam open the lid. Finish off with the lemon juice + zest.
- If using a slow cooker, take the time to separately saute the garlic and onion in olive oil until golden using a separate skillet as it will make a huge difference to flavor instead of adding everything in at once. Add the sauteed ingredients in your slow cooker along with the remaining ingredients except for the lemon juice + zest, and 1,5 liters of water (or 1 liter of water +500 ml vegetable stock) and cook either on low for 8 hours or on high for 4 hours. Add the lemon juice and zest and cook for 5 minutes more.
- Using the saute function, add the olive oil and cook the onion and garlic until softened and golden in color.
- Add the remaining ingredients along with 1,5 liters of water (or 1 liter of water +500 ml vegetable stock) except for the lemon juice+ zest. Put the lead on and switching on the slow cooker function to normal, cook for 8 hours or for 4 hours on high. Finish with the lemon juice + zest.
Nutrition Facts : ServingSize 1 serving, Calories 495 kcal, Carbohydrate 27 g, Protein 8 g, Fat 42 g, SaturatedFat 6 g, Sodium 293 mg, Fiber 7 g, Sugar 3 g
WHITE BEAN SOUP
A hearty and flavorful winter meal that can easily be made vegetarian, if desired.
Provided by MEADOWG
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
- Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g
WHITE BEANS WITH GARLIC
From The Best Recipes in the World by Mark Bittman. "One of the most basic, simple, and delicious bean dishes. These are great on their own but also fantastic as a side dish with grilled meats of any kind. As with all legumes, if you have a chance to soak the beans ahead of time, they will cook a little more quickly, but it isn't essential." Prep time does not include soaking time.
Provided by AB_Fan
Categories Beans
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If time allows, soak dried beans for several hours or overnight, then drain. (If not, proceed, but expect cooking time to be somewhat longer.) Place the drained beans in a large pot with water to cover. Turn the heat to high and bring to a boil. Add the herb and partially cover; adjust the heat so the mixture simmers steadily.
- Cook, stirring occasionally, about an hour. Add about 1/2 tsp salt and some pepper. Continue to cook, adding water if necessary, until the beans are quite soft, another 15 to 30 minutes or so.
- If the mixture is very soupy, raise the heat a bit and cook off the remaining liquid. When the beans are moist but not soupy, add the garlic and cook, stirring occasionally, for another 5 minutes or so. Add the olive oil, taste and adjust the seasoning, and serve or refrigerate for up to 3 days before reheating. (Or add water to cover and freeze for up to a month.).
WHITE BEAN SOUP
White Bean Soup is the perfect, flavorful soup to keep you warm through fall and winter. With rosemary, garlic, thyme, and cannellini beans in 30 minutes!
Provided by Sabrina Snyder
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Add beans and 2 cups vegetable broth to a food processor and process until smooth.
- Add olive oil and butter to a large pot on medium high heat, then add in the onion, garlic, salt and pepper and cook for 5-6 minutes until it just begins to caramelize.
- Add in the white wine and deglaze, then let it reduce by half, about 8-10 minutes.
- Add in the remaining vegetable broth, rosemary, thyme and bean mixture and bring to a simmer.
- Reduce heat to medium low and let simmer for 20 minutes to thicken before serving.
Nutrition Facts : Calories 132 kcal, Carbohydrate 18 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 252 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
EASY ROSEMARY GARLIC WHITE BEAN SOUP
This incredibly easy Rosemary Garlic White Bean Soup takes only eight simple ingredients to deliver a bowl full of rich, bold flavor.
Provided by Beth - Budget Bytes
Categories Dinner Lunch Main Course Soup
Time 30m
Number Of Ingredients 8
Steps:
- Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
- Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.
- Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.
- Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
- Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!
Nutrition Facts : ServingSize 1.25 Cups, Calories 380.03 kcal, Carbohydrate 61.91 g, Protein 14.28 g, Fat 8.2 g, Fiber 17.05 g, Sodium 1417.45 mg
WHITE BEAN SOUP WITH POTATOES, GARLIC, AND ROSEMARY
Simple and quick to make soup with just a few ingredients and amazing flavor. A generous amount of garlic and fresh rosemary transform simple ingredients like beans and potatoes into a delicious and packed with flavor vegetarian soup.
Provided by Aleksandra
Categories Main Course Soup
Time 30m
Number Of Ingredients 8
Steps:
- Prepare the ingredients: dice the onion, finely chop the garlic, chop the rosemary very finely (2 twigs, leave the 3rd twig whole). Peel the potatoes and cut into 1/2 inch / 1.5 cm cubes.
- Heat 1 tablespoon of oil in a large pot, add the chopped onion and rosemary, cook over low heat for 9 minutes until the onion is soft and translucent, but not browned. Add the garlic and cook for a minute fragrant (be careful not to burn it). Transfer everything to a plate and set aside.
- Add 2 tablespoons of oil to the pot and add the potatoes. Cook on high heat for about 2 minutes without stirring (letting the potatoes to brown), then cook for 2 more minutes, stirring from time to time, until the potatoes are lightly browned on all sides.
- Add the onion with garlic and rosemary back to the pan, then add the broth and 1 whole twig rosemary. Season the soup lightly with salt, bring to a boil, partially cover with a lid, then cook over low heat for about 10 minutes, until the potatoes are tender.
- Add the beans together with all the liquid from the can, cook for another 2 minutes.
- Remove the pot from heat, discard the rosemary twig. Season with salt and freshly ground black pepper to taste.
- Take 2 cups of soup and puree it with a food processor or a blender, then add it back to the pot. (this step is optional, you can also eat the soup without partially pureeing it).
- Enjoy!
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC
This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you'll taste the full range of garlic's flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that's endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
- In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
- Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
- Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.
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