Provencal White Bean Soup South Beach Food

PROVENCAL WHITE BEAN SOUP SOUTH BEACH

Steps:

• In a large saucepan,heat oil over medium high heat.
• Add onion, celery, garlic, basil, rosemary, thyme and salt, reduce heat to medium low and cook, stir occasionally, 15 minutes or till veggies are softened.
• Add beans and stir to combine.
• Transfer 3/4 of the bean mixture to blender, using large spoon.
• Add both and puree until smooth.
• Return mixture to the saucepan, stir to combine, and bring to simmer just to heat through.
• Season with additional salt and pepper to taste.
• Serve warm.

PROVENCAL FRENCH BEANS

Steps:

• Place the beans in a bowl and cover with water. Soak in the refrigerator overnight.
• Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock.
• In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.

PROVENCAL VEGETABLE SOUP

Steps:

• Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
• To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
• Pistou:
• 4 large garlic cloves
• 1/4 cup tomato paste
• 24 large basil leaves
• 1/2 cup freshly grated Parmesan
• 1/2 cup good olive oil
• Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
• Yield: 1 cup

PROVENCAL HAM & BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low 7-9 hours or until beans are tender. Serve with bread.

PROVENCAL BEAN SOUP

Steps:

• 1. Prep: 30 min. + standing Cook: 2-1/4 hours Yield: 16-18 Servings 30 135 165 Ingredients •1 pound dried navy beans •3 medium leeks (white part only), chopped •1 medium onion, chopped •2 garlic cloves, minced •1 tablespoon canola oil •9 cups water •1 smoked boneless ham or pork shoulder (about 2 pounds), cubed •4 whole cloves •2 bay leaves •1 teaspoon dried thyme •1 teaspoon salt •1/2 teaspoon pepper •5 medium carrots, thinly sliced •2 medium turnips, peeled and cubed •3 small potatoes, peeled and cubed •2 cups shredded fresh kale •1/2 cup minced fresh parsley Directions •Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. • Drain and rinse, discarding liquid; set beans aside. In the same pan, saute the leeks, onion and garlic in oil until tender. Add the water, ham, cloves, bay leaves, thyme, salt, pepper and beans; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are almost tender. • Add carrots, turnips, potatoes, kale and parsley. Cover and simmer 25-35 minutes longer or until the beans and vegetables are tender. Discard bay leaves and cloves before serving. Yield: 16-18 servings (about 4-1/2 quarts). Editor's Note: 2 cups of shredded cabbage may be substituted for the kale

WHITE BEAN SOUP PROVENCAL

Steps:

• Make pesto. Process everything in a food processor or blender until combined. Set aside.
• For the soup, combine all of the ingredients except tomatoes, lemon juice, salt, pepper and pesto in a slow cooker.
• Cover and cook on low until beans are tender; 7-8 hours.
• Add lemon juice and tomatoes during last 30 minutes of cooking time.
• Season to taste with salt and pepper.
• Stir in 1 tablespoon of mixed herb pesto into each bowl of soup.

PROVENCAL BEAN SOUP

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid; set beans aside. In the same pan, saute the leeks, onion and garlic in oil until tender. Add the water, ham, cloves, bay leaves, thyme, salt, pepper and beans; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are almost tender., Add carrots, turnips, potatoes, kale and parsley. Cover and simmer 25-35 minutes longer or until the beans and vegetables are tender. Discard bay leaves and cloves before serving.