TUSCAN CHARD AND CANNELLINI BEAN SOUP
This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).
Provided by Callinectes Sapidus
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
- Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
- Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g
TUSCAN SWISS CHARD AND BEANS SOUP
Tuscan Swiss Chard and Beans Soup is made in under 30 minutes and bursts with so much flavor everyone will want a second bowl of this healthy green soup! Perfect for a light starter and easy enough to make during busy weeknights.
Provided by 2 sisters recipes
Time 25m
Number Of Ingredients 13
Steps:
- Thinly chop the Swiss Chard and submerge into a large pot of cold water, rinse under running water as needed, and transfer to a colander to drain. Do the same with the second bunch. Set aside.
- In a large saucepot, heat olive oil over medium heat, add the garlic and red pepper flakes, and saute the garlic for 2 minutes to soften. Turn off the heat. (have the lid to the pot nearby)
- Toss in the wet Swiss Chard and cover with the lid. Turn back on the heat, on medium heat. Allow the chard to saute and simmer for about 5 minutes. Stirring occasionally. The liquid on the bottom with be watery and that's good. Add salt, garlic powder, and dried oregano.
- Add the beans. Cover again with the lid, and allow the beans to saute with the chard for 2 minutes. Add an additional tablespoon of extra virgin olive oil to the chard and beans.
- Pour in the water and vegetable broth and bring to a low simmer. Then toss in the chopped tomato.
- Cover with lid and simmer the soup for 8 minutes more. Turn off the soup. Here is where you can drop 1 rind of Parmigiano-Reggiano into the soup. Leave it in the soup for 10 minutes. It will slowly melt and give more flavor to this soup. Then fish it out and discard before serving.
- Taste and season with black pepper to taste. Feel free to add more salt, if you prefer.
- Yields: 4 to 6 servings.
WHITE BEAN-CHARD SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
- Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.
GIADA'S TUSCAN WHITE BEAN AND GARLIC SOUP
Love, love, love this recipe! It's done in less than 20 minutes and is so flavorful and creamy. Perfect with a salad and garlic bread or a grilled cheese! I have made my own alterations/additions to this recipe. Here's a tip on the sage: sometimes I'll use dried sage instead of the fresh sage leaf and in that case I start with about a teaspoon and add more to taste if need be. Also, I use my immersion blender and puree the soup right in the pot rather than using a regular blender...Giada just uses a regular blender, either way works fine! Enjoy!
Provided by KPD123
Categories Beans
Time 13m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot, saute shallots or onion and garlic with butter and olive oil until soft, about 3-5 minutes.
- Add drained beans, sage, and broth. Bring to a simmer and simmer for about 10 minutes.
- If using an immersion blender: blend soup until smooth. If using a regular blender: pour half of mixture into blender and puree until smooth. Pour blended soup back into pan and blend remaining soup, then pour the rest of the blended soup back into pan.
- Add cream, black pepper, and salt to taste. Keep warm over very low heat!
CHARD AND WHITE BEAN SOUP
A steamy bowl of this on a cold, rainy day is SO comforting. I serve this with crusty bread and a simple salad.
Provided by Hey Jude
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine bacon, onion, garlic, nutmeg and red pepper flakes in a 4-qt saucepan; cook over medium heat, stirring frequently, until onion is softened, 4 to 5 minutes.
- Add chicken broth and white beans, increase heat to high; cook until mixture comes to a boil.
- Cut chard stems into 3/4-inch slices.
- Cut leaves in half lengthwise, stack, and cut crosswise into 1-inch ribbons.
- Add chard stems and pasta when soup boils.
- Reduce heat to medium-low; simmer 7 minutes.
- Add chard leaves; simmer until wilted, 3 to 4 minutes.
- Add sage; remove from heat.
- Ladle soup into 4 bowls and drizzle with olive oil.
Nutrition Facts : Calories 274.4, Fat 6.8, SaturatedFat 1.7, Cholesterol 14.8, Sodium 210.7, Carbohydrate 37.6, Fiber 5.6, Sugar 2, Protein 18.4
TUSCAN CHICKEN WITH WHITE BEANS AND WILTED GREENS
Provided by Robin Miller : Food Network
Categories main-dish
Time 6h12m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.
- Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.
TUSCAN BEAN AND SWISS CHARD SOUP
Categories Soup/Stew Bean Leafy Green Pork Low/No Sugar Bacon Fall Winter Chard Gourmet
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 13
Steps:
- Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
- Cook pancetta in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.
- Cook onion and fennel in oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and cook, stirring, 1 minute. Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and bay leaf.
- Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes. Season soup with salt and pepper.
CANNELLINI WHITE BEAN SOUP WITH SWISS CHARD
Steps:
- Gather the ingredients.
- In a large soup pot, sauté the onion, carrot, celery, and garlic in olive oil for 2 to 3 minutes.
- Add the beans, Swiss chard, vegetable broth, corn (if using), macaroni pasta, Italian seasoning, salt, and pepper to the pot, stirring to combine them.
- Bring to a boil, then reduce to a medium simmer. Heat for 8 to 10 minutes, until macaroni and chard are both cooked.
- Serve and enjoy your white bean and Swiss chard soup.
Nutrition Facts : Calories 196 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 8 g, Protein 11 g, SaturatedFat 0 g, Sodium 1189 mg, Sugar 5 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
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- Puree half of the chickpeas with 1 1/2 cups of the broth in a blender or food processor. In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Stir in the remaining 1 1/2 cups broth, the pureed chickpeas, whole chickpeas, bay leaf, red-pepper flakes, tomatoes, tubetti, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
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- First, cut off the ends of each bunch of escarole. Chop escarole into thirds or fourths. Then rinse escarole in a large bowl a few times and drain in a colander. Do the same with the second bunch. Set aside.
- In a large saucepot, heat olive oil over medium heat, add the garlic and red pepper flakes, and saute the garlic for 1 to 2 minutes to soften. Turn off the heat. ( must have the lid to the pot nearby).
- Toss in the wet Escarole and cover with the lid. Turn back on the heat, on medium-low heat, and allow the escarole to saute and simmer for about 5 minutes. Use kitchen tongs to help stir it occasionally. The escarole will shink down and the liquid on the bottom with be watery and that's good.
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