WHITE BEANS AND CAVOLO NERO
Provided by Giada De Laurentiis
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through.
- Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.
HEARTY TUSCAN WHITE BEAN SOUP
This is a really easy Tuscan style white bean and spinach soup. I prefer it meatless, but mini meatballs can be added.
Provided by Shana C
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a 4 quart soup pot over medium heat.
- Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
- Add the chicken broth, tomatoes and bay leaf.
- Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
- Squeeze the water from the thawed spinach and add to the pot.
- Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
- Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
- Serve sprinkled with grated parmesan and/or pecorino romano.
Nutrition Facts : Calories 370.6, Fat 11.3, SaturatedFat 1.8, Sodium 725.5, Carbohydrate 50, Fiber 10.6, Sugar 5.4, Protein 19.2
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!
TUSCAN WHITE BEAN AND GARLIC SOUP
Make and share this Tuscan White Bean and Garlic Soup recipe from Food.com.
Provided by pkothari
Categories Beans
Time 30m
Yield 8 cups, 4-6 serving(s)
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. Alternatively use a hand blender.
- 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 yogurt and the pepper.
- Keep warm, covered, over very low heat.
- FOR THE BREAD:.
- 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.
Nutrition Facts : Calories 445.7, Fat 12.3, SaturatedFat 5.4, Cholesterol 19.2, Sodium 141.6, Carbohydrate 60.5, Fiber 13.5, Sugar 2.5, Protein 27.1
TUSCAN WHITE BEANS WITH SAGE
A hearty, delicious vegetarian meal that gets requested frequently by my meat-eating parents! Good with chunky pasta shapes (rigatoni or the like) or just served as a stew in deep dishes with a good bread. Do not substitute dry sage for fresh - the flavor simply does not translate. The cooking time listed is the absolute minimum. The stew's flavor only improves with long slow cooking, but I often throw the meal together in under half an hour. Makes terrific leftovers hot or cold! Derived loosely from a Moosewood cookbook recipe.
Provided by Lizzymommy
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
- Add the can of tomatoes, heat through.
- Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
- Just before serving, stir in the lemon juice.
- This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.
Nutrition Facts : Calories 193.9, Fat 4, SaturatedFat 0.6, Sodium 22.7, Carbohydrate 31.9, Fiber 7.6, Sugar 4.6, Protein 9.5
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