Italian White Bean Soup Clean Eating Food

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 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.

ITALIAN WHITE BEAN SOUP

Steps:

• Rinse your beans under runny water and drain, you want to remove the cloudy water.
• In a large pot heat gently 1 Tbsp of extra virgin olive oil and add 1 chopped garlic clove (keep the other one for the dressing), onion, chilli and cook for about 3 minutes or until the onion starts to soften.
• Add cannellini beans, the diced potato and stir well for another minute.
• Add the vegetable broth (or hot water) and salt and bring to the boil.
• Reduce the heat and simmer for about 20 minutes, stirring occasionally.
• When the diced potato is soft, remove the pot from the heat, check the seasoning and the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid). Set aside.
• Make the dressing: blend the parsley leaves with the rest of the garlic and 1 Tbsp of extra virgin olive oil (2 Tbsp if you like more dressing). Alternatively, you can chop parsley and garlic and then blend all together with the rest of the olive oil. You want to make a flavorsome dressing for your soup.
• Serve drizzled with the parsley dressing and some chilli flakes.

ITALIAN WHITE BEAN SOUP

Steps:

• In a soup pot, heat oil over medium heat and cook the ground Italian sausage until mostly cooked through
• Then add in the onion, carrots, garlic and celery. Cook for 3 minutes until the onions are translucent and the carrots are slightly tender
• Add in the chicken broth, salt, pepper flakes, beans, rosemary and bay leaves. Bring to a boil and then reduce to a simmer. Let simmer for 15 minutes
• Discard rosemary and bay leaves. Stir in the coconut milk and spinach. Remove from heat and serve.

ITALIAN WHITE BEAN SOUP (CLEAN EATING)

Steps:

• Combine 1 can of white kidney beans and 2 cups broth in a blender. Blend to a smooth puree and pour into a large saucepan. Add remaining beans, remaining broth, tomatoes, onion, garlic, basil, thyme, and black pepper. Bring soup to a boil over medium-high heat, about 5 minutes. Reduce heat to a simmer, cover, and cook until beans are tender, 10 to 15 minutes.

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 pepper flakes. Serve with fresh grated Parmesan cheese on top.

PORK WHITE BEAN AND KALE SOUP FROM EATING WELL

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.
• Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
• Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.

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.