MEDITERRANEAN WHITE BEAN SOUP
Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein
Provided by Yumna Jawad
Categories Soup
Time 35m
Number Of Ingredients 14
Steps:
- In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
- Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
- Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
- Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
Nutrition Facts : Calories 295 kcal, Carbohydrate 52 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Sodium 415 mg, Fiber 12 g, Sugar 3 g, ServingSize 1 serving
THE BEST WHITE BEAN SOUP
If you ever thought that beans are boring, this creamy flavor-packed white bean soup will blow your mind! This is a simple, vegan and budget-friendly recipe that tastes and smells amazing. Added bonus? It will be on the table in 25 minutes!
Provided by Katia
Categories Main Course Soup
Number Of Ingredients 15
Steps:
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever it's easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute.
- Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.
- Then add the frozen spinach, the vegetable broth and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.
- When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then remove the sprig rosemary*. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*
- Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don't keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!
Nutrition Facts : Calories 350 kcal, Carbohydrate 57 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, Sodium 160 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving
SERIOUSLY GOOD WHITE BEAN SOUP
This hearty vegetable and white bean soup recipe is healthy, easy to make, and tastes fantastic. It's also vegan when a vegan friendly broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Both cooked or canned beans can be used in this recipe. When using canned beans, we prefer to drain and rinse them before adding to the soup.
Provided by Adam and Joanne Gallagher
Categories Soup, Main
Time 50m
Yield Makes about 8 cups of soup or 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and the tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
- Add the garlic, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
- Stir in the beans, broth, thyme and the bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
- Simmer for 20 minutes or until the vegetables are tender. Add the pasta and cook for 5 minutes more, and then add the spinach or kale and cook until its bright green and tender and the pasta is cooked, about 5 minutes more.
- Take the pot off of the heat and remove the thyme sprigs and bay leaves. Stir in the lemon slices. Taste and season with more salt and pepper. Serve. The lemon slices are not intended to be eaten, but they add a lovely lemon flavor to the soup.
Nutrition Facts : ServingSize 1 cup, Calories 196, Fat 6.4g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 744.1mg, Carbohydrate 30g, Fiber 6.8g, Sugar 8.1g, Protein 6.9g
GASTRIC SLEEVE WHITE BEAN SOUP WITH EXTRA PROTEIN AND BONE BROTH
Make and share this Gastric Sleeve White Bean Soup With Extra Protein and Bone Broth recipe from Food.com.
Provided by bpd2222
Categories Beans
Time 40m
Yield 10 cups, 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in pan, if using pancetta or bacon add to pan now, add onion and cook till transclucent and fat is rendered from bacon/pancetta, add the garlic and cook for 1 minute, add the carrots, thyme, cayenne seeds and cook for about 2 minutes minutes, then add the chopped Escarole till wilted and.
- add the broth and beans and tomatoes, if using pepperoni instead of bacon or pancetta, add that now. Simmer for 15 minutes, add the zuchini or squash, red pepper and cook till soft. When done stir in parsely and basil leaves and parmesan cheese -- add salt if needed at this point.
- Puree the soup if you are on 1st stage of soft foods. Eat it like it is after that stage. It is filled with fiber, protein, good carbs, good fat and phytonutrients. The bone broth is a good gut healer. Since it has gelatin in it, it will thicken when cooled but is easily heated back to soupy consistency. This was my go to recipe for gastric sleeve patients, they seem to tolerate it very well.
Nutrition Facts : Calories 399.5, Fat 13.4, SaturatedFat 5.3, Cholesterol 21.4, Sodium 12019.8, Carbohydrate 47.3, Fiber 12.3, Sugar 17.8, Protein 24
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