SUPER-TUSCAN WHITE BEAN SOUP
Progresso® chicken broth and cannellini beans. You can create an authentic, rich Italian soup in less than an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
- Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; cook 3 to 5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes; cook a few seconds. Stir in basil; cook until basil wilts.
- Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.
- Ladle soup into individual soup bowls. Top each with basil mixture.
Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 5 mg, Fiber 13 g, Protein 24 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 3 g, TransFat 0 g
TUSCAN WHITE BEAN SOUP
Delicious chicken broth soup made with cannellini beans, small pasta and escarole. This is super good!
Provided by Marie
Categories Clear Soup
Time 1h
Yield 8 cups
Number Of Ingredients 11
Steps:
- In a 4 quart saucepan, over medium high heat, cook olive oil, onion, carrot, celery and potato until lightly browned, about 5 minutes, stirring frequently.
- Add chicken broth, pepper and water; increase heat to high and bring to a boil.
- Reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender.
- Increase heat to high; stir in beans with their liquid and pasta and heat to a boil.
- Reduce heat to low; cover and simmer for 15 minutes or until pasta is done, stirring occasionally.
- Stir in escarole until heated through.
Nutrition Facts : Calories 148, Fat 4.3, SaturatedFat 0.7, Sodium 347.9, Carbohydrate 21.6, Fiber 5, Sugar 2.6, Protein 6.2
TUSCAN WHITE BEAN SOUP
My family loves this hearty soup. The taste is similar to an onion soup but MUCH better. The best part of it is that its vegan ( if you leave off the parmesan cheese and make sure you are using a vegan vegetable stock) which is great for my teen daughter. Enjoy!
Provided by jadoredior33
Categories Stocks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot heat oil and stir in Garlic, Onion, Leeks and potato. Cook for 4-5 Minutes.
- Add in Vegetable Stock. Cover and simmer for 15 minutes.
- Add in Savoy Cabbage and undrained can of Beans. Cook for 10 minutes.
- Using a food processor or blender, puree about 1/3 of soup, then add it back to pot. Add parsley.
- Cook for an additional 5 minutes to heat through. Serve with some freshly grated parmesan cheese on top.
Nutrition Facts : Calories 314.7, Fat 10.7, SaturatedFat 1.5, Sodium 19.8, Carbohydrate 45, Fiber 8.8, Sugar 4.1, Protein 11.9
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