Quick And Easy White Bean Soup Provencal Food

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.

TUSCAN WHITE BEAN SOUP

Steps:

• Start by washing and prepping the vegetables. Peel and chop the carrots into 1/4" slices. If using extra large carrots, cut the coin-shaped slices in half. Then clean and dice the shallots and celery too. Measure out 1 cup of each.
• Heat a large sauce pan on medium heat. Add the olive oil and carrots and cook for 2-3 minutes.
• Next add the shallots and celery and cook for an additional 5 minutes, continuously stirring until all the vegetables have started to soften and brown. Once it has started to brown, add the minced garlic and cook for an additional minute.
• Pour in the wine to deglaze the bottom of the pan, then add the broth and teaspoon of salt. Bring to a low simmer and allow to cook for 15-20 minutes.
• While the broth for the white bean soup is simmering, prepare the kale by washing and drying the leaves. Fold the long kale leaf in half, and using a sharp knife, cut away the stem. Then chop the leafy greens into 1" pieces.
• Prep the rosemary by removing the needles from the stem and chopping them very fine.
• Add the rosemary, kale, pinch of red pepper flakes, and rinced beans to the simmering broth and cook for 5 mintues until the kale leaves are tender.
• Ladle, serve, and enjoy your homemade Tuscan White Bean Soup!

QUICK AND EASY WHITE BEAN SOUP PROVENCAL

Steps:

• In the bottom of a large pot, add olive oil and heat over medium heat.
• Add onions, zucchini, eggplant and garlic. Sauté for several minutes to soften onions, stirring often.
• When the onions become translucent, add all of the rest of the ingredients. Add enough vegetable broth and/or water to cover ingredients.
• Bring the soup up to a boil, and then lower the heat to a simmer. Cover and cook for 20-30 minutes or so until the eggplant is tender. Stir the soup every few minutes or so during the simmering time.
• Ladle the soup into bowls and serve with a nice hearty crusty bread.

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

WHITE BEAN SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
• Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

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.

15-MINUTE WHITE BEAN SOUP

Steps:

• In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
• Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.