Green Apple And White Bean Soup Food

THE BEST WHITE BEAN SOUP

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!

GREEN BEAN SOUP

Steps:

• In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.

APPLE AND BEAN SOUP (LIDIA BASTIANICH)

Steps:

• Drain the soaked beans and put them in a pot with the bay leaf and fresh cold water to cover by an inch or so.
• Bring to a boil, decrease heat to keep the liquid simmering steadily, and cook, partially covered, about 40 minutes, or until the beans are cooked through but not mushy.
• Turn off the heat, stir in 1/2 teaspoon salt, and let the beans cool for a while in the pot, absorbing some of the cooking liquid.
• To make the soup: peel and core the apples, and cut them into 1/4-inch-thick slices.
• Put 4 tablespoons of the butter in a heavy saucepan, and set it over medium heat.
• As soon as the butter melts, scatter the apple slices in the bottom and drop in the cloves.
• Cook the apples for 3 minutes, or until they begin to soften, turning and stirring them gently.
• Drain the cooked beans, and add them to the pan, then pour in the hot water--all 8 cups if you are making soup; 6 cups to make a side dish with thicker consistency.
• Increase the heat, and stir in the lemon zest, cinnamon, and remaining 1 1/2 teaspoons salt.
• Cover the pan, bring the liquid to a boil, then set the cover ajar and lower the heat to keep the soup bubbling gently; simmer 10-15 minutes, until the apples are completely soft and the liquid has the consistency you like for soup.
• Turn off the heat, stir in the remaining 2 tablespoons butter, and serve.

GREEN APPLE AND WHITE BEAN SOUP

Steps:

• Cover beans with water and soak them overnight.
• Combine drained beans, stock, garlic, onion, celery and 3/4 lb. of the bacon in a large heavy-bottomed stock pot. Bring to a boil.
• Reduce to a simmer and cook until beans are soft. Stir in apple pieces.
• Transfer to blender and puree. Please use caution when pureeing hot things as the expansion of steam can create nasty burns. No matter how tempting, only fill your blender half way with the hot bean mixture.
• Return to a clean, heavy pot and add cream, brown sugar, poblanos, lime juice and seasonings.
• Cook remaining 1/4 lb. bacon in skillet until crisp. Drain and dice in 1/4 inch pieces.
• Bring soup to a simmer and serve hot, topped with bacon pieces and green apple juliennes.

ROSEMARY WHITE BEAN SOUP

Steps:

• In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
• In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

APPLE-GREEN BEAN SAUTE

Steps:

• In a large skillet, saute beans and apple in oil for 3 minutes. Add walnuts; cook and stir until vegetables are crisp-tender. Stir in honey and sesame seeds; heat through.

QUICK, EASY, AWESOME GREEN BEAN SOUP

Steps:

• Combine first 5 ingredients in a pot and bring to a boil.
• Reduce to a simmer.
• Press in garlic.
• Add beans.
• Simmer uncovered 10 minutes.
• Adjust seasonings.
• Beat egg well in a small bowl.
• Temper egg by ladling some hot broth into the bowl.
• Stir the soup while adding the egg to the simmering broth.
• Add pepper to taste.
• Top with croutons crostini if you choose.