Hearty Italian White Bean Soup Food

HEARTY ITALIAN WHITE BEAN SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

ITALIAN WHITE BEAN SOUP

Steps:

• Rinse and pick the beans then cover them with water and soak for 6 hours or overnight. Drain.
• In a large heavy bottom pot heat up a good lug of olive oil and saute the leek (or onion) with the carrot and celery until they begin to soften.
• Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.
• Pour in the water and bring to a constant simmer. Add the bay, sage and rosemary, cover with a lid and cook for 45 minutes or until the beans are soft and tender to your liking.
• Check the beans half way through cooking and see if you might need to add extra water if they are absorbing lots of liquid.
• Once your beans are perfectly cooked remove from heat, stir in the nutritional yeast and season to taste with the smoked sea salt.
• Meanwhile grill the bread on both sides until nice dark char marks form. Rub each slice on both sides with a garlic clove, lightly brush with some olive oil and finish with sea salt.
• Ladle the soup into bowls and tear chunks of the garlic bruschetta over the top. Finish with a light drizzle of olive oil on top and enjoy.

HEARTY ITALIAN BEAN SOUP

Steps:

• 1. Remove 1 1/2 cup white kidney beans to medium bowl; mash beans until smooth with a potato masher or fork.
• 2. In 5 quart pot, heat olive oil, ham, celery, carrots, onion, zucchini, basil, and pepper until veggies are tender and begin to brown, about 15 minutes.
• 3. Stir in stewed tomatoes, chicken broth, chopped spinach, mashed white beans, and 2 cups water, use spoon to break up tomatoes; heat until boiling.
• 4. Reduce heat, cover, and simmer 15 minutes to blend flavors.
• 5. Stir in remaining beans; heat through.
• 6. Sprinkle with parmesan cheese and serve.

CREAMY ITALIAN WHITE BEAN SOUP

Steps:

• In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
• With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
• In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
• Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

ITALIAN BEAN SOUP

Steps:

• Rinse dry beans.
• In a Dutch oven combine rinsed beans and 5 cups cold water.
• Bring to boiling; reduce heat.
• Simmer for 10 minutes.
• Remove from heat.
• Cover and let stand for 1 hour. Drain and rinse beans.
• In a slow cooker combine beans, 4 cups water, onion, tomatoes, bouillon, garlic, the 2 teaspoons Italian seasoning, and pepper.
• Cook, covered, on high or 5-6 hours until beans are tender.
• Thaw green beans and stir into soup.
• Cook about 30 minutes more.
• Meanwhile, stir together margarine,garlic powder, Parmesan, and 1/8 teaspoon Italian seasoning.
• Spread on 1 side of each bread slice.
• Broil 4 to 5 inches from oven broiler for.
• 45 to 60 seconds or until crisp and light brown.
• Watch carefully.
• To serve, ladle soup into bowls.
• Float 2 pieces of herb toast atop each bowl of soup.
• Serve immediately with extra Parmesan.
• You can also add chopped ham, Italian sausage that you brown first, or leftover beef roast.

HEARTY BEAN SOUP

Steps:

• Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
• Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
• Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
• Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.