BEAN & BASIL SOUP
Make and share this Bean & Basil Soup recipe from Food.com.
Provided by CulinaryQueen
Categories Beans
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan, bring chicken stock to a boil over medium heat. Add tomatoes, onion and oregano and simmer about 10 minutes. Add beans and continue cooking until onion is tender, about another 10 minutes.
- In blender or food processor, finely chop the garlic and basil. Add olive oil and process until combined. Using a slotted spoon, transfer half the beans and veggies to the basil mixture. Process until smooth, then stir puree back into the soup.
- Cook pasta, reserving 1 cup of cooking water. Stir the pasta into the soup and season with salt and pepper. If the soup is too thick, thin out with the pasta cooking water.
- Garnish with basil and serve.
Nutrition Facts : Calories 167.9, Fat 2.2, SaturatedFat 0.5, Cholesterol 2.4, Sodium 122.2, Carbohydrate 28.1, Fiber 5, Sugar 3.8, Protein 9.7
ONTARIO BEAN SOUP WITH BASIL
I really enjoy my soups and this is a favorite veg soup. Just serve with a nice french stick of bread. Delicious. I got the recipe from "The flavours of Canada by Anita Stewart
Provided by Marlitt
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Saute onion in butter for 5 minutes.
- Add garlic, potatoes, carrots, and celery.
- Saute for 5 minutes.
- Add stock, tomatoes, salt, pepper, and basil.
- Boil, reduce heat and simmer for 10 minutes.
- Add green beans, peas, both beans and pasta.
- Simmer for 10 minutes.
- Add parsley and serve sprinkled with cheese.
Nutrition Facts : Calories 534.8, Fat 12.4, SaturatedFat 6, Cholesterol 27.5, Sodium 1645.2, Carbohydrate 86.3, Fiber 18.2, Sugar 16.4, Protein 22.8
VEGETABLE SOUP WITH SWEET BASIL
The simple soup my mother makes from the vegetables she grows in her own garden next to the house where I grew up in St. Viet, Carinthia, Austria, is very little different from the following traditional French recipe: just lots of good, fresh vegetables and some liquid to cook them in.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield : 6 servings
Number Of Ingredients 15
Steps:
- Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
- In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
- Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
- Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
- Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.
TOMATO RICE SOUP WITH BASIL
This soup is very simple and is wonderful when you are not feeling well. It is not complicated and it is not super flavorful, I make it when someone is feeling under the weather and can't hold down a big meal. You can use your favorite rice.
Provided by Chef Luma
Categories Lunch/Snacks
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large soup pot.
- Add onions and sauté a few minutes.
- Add garlic and sauté one minute (until fragrant).
- Add tomato juice, diced tomatoes, herbs, salt and pepper.
- Bring to a simmer.
- Add rice.
- When rice is almost cooked add fresh basil and finish cooking until rice is to your liking.
- Serve with salted tops soda crackers.
FRESH TOMATO SOUP WITH BASIL
This is delicious served hot or even so, on a warm day served ice-cold! with a crusty bread. Please note, fresh basil is to be added towards the end of the cooking time, whereas when using dried basil, it needs to be added alongwith the tomatoes.
Provided by AaliyahsAaronsMum
Categories Low Protein
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter or olive oil in a thick saucepan, and add in the chopped onion, garlic and potato and soften them gently without browning for about 10-15 minutes.
- Add the tomatoes, if you are using dried basil then add it in now alongwith the worcestershire sauce, stir well and let them cook for a minute.
- Pour in the stock and give it a good stir and season with salt and pepper and cover and simmer for 30 minutes.
- Blitz the soup and then pass it through a sieve to extract the skins and pips.
- Check seasoning, add in the fresh basil then return the pan to heat and bring to boil again.
- Serve hot or ice-cold.
Nutrition Facts : Calories 181.3, Fat 7.7, SaturatedFat 4.1, Cholesterol 19.1, Sodium 245.2, Carbohydrate 23.4, Fiber 3.8, Sugar 8.2, Protein 6.2
PROVENçAL VEGETABLE SOUP WITH BASIL
This is my version of soupe au pistou, beloved in the South of France in both homes and restaurants. It is quite similar to neighboring Italy's minestrone al pesto. Made with flavorful ripe summer vegetables, it does not need a meat-based broth. To keep the soup green and fresh looking, some of the vegetables are cooked separately and added to the pot just before serving. A generous spoonful of garlicky basil pistou in each soup bowl gives the soup its bright sunny character.
Provided by David Tanis
Categories soups and stews, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare the beans: Put the beans and 5 cups water in a saucepan over high heat. Add onion stuck with clove, thyme, bay leaf, garlic, salt and olive oil. Reduce heat and cook at a gentle simmer until tender, about 25 to 30 minutes. Leave beans to cool in their own broth. (May be cooked several hours or up to 1 day in advance.)
- Make the soup: Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add diced onion, season generously with salt and pepper and stir to coat. Turn heat to medium and cook, stirring until softened and barely browned, about 10 minutes.
- Add potato and 2 cups water to soup pot. Cover and cook until potatoes are soft, about 10 minutes. Add cooked shell beans and bean broth and bring to a simmer. Taste and adjust seasoning. Keep warm.
- Meanwhile, working in batches in a separate pot, blanch Romano beans, wax beans and zucchini in salted water for 1 minute. Spread out to cool on a baking sheet.
- Make the pistou: Put basil, garlic and olive oil in a food processor and pulse to a rough paste. (Alternatively, pound basil and garlic in a stone mortar and stir in oil and cheese.) Stir in about 1/2 cup grated cheese and season with salt and pepper. (Makes about 3/4 cup.)
- To serve, add blanched vegetables to soup pot and simmer for 2 to 3 minutes. Ladle into bowls and add about 2 tablespoons pistou to the center of each bowl. Pass extra grated cheese at the table.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 23 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 489 milligrams, Sugar 4 grams
14-BEAN SOUP
This is a hearty soup loaded with healthy goodies. Could be a vegetarian soup--just leave out the meat. Plenty of protein and plenty of veggies. It is a one-dish meal along with some homemade bread and a salad.
Provided by Mimi in Maine
Categories Clear Soup
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Wash and sort beans.
- Place first 7 ingredients in a large pot.
- Bring to a boil, cover and remove from heat.
- Allow to stand for 1 hour; return to heat and bring to a boil.
- Reduce heat and simmer till veggies are tender adding water if necessary (if you add too much water you will need to add another bouillon cube--but be careful, they are salty).
- Add the rest of the ingredients and simmer about 30 minutes.
- Serve with bread and a green salad.
Nutrition Facts : Calories 157.8, Fat 2, SaturatedFat 0.5, Cholesterol 3.1, Sodium 2116.7, Carbohydrate 29.3, Fiber 4.4, Sugar 9.7, Protein 6.7
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