WHITE BEAN, SPINACH & PESTO SOUP
The best 8-minute soup you'll ever make! Unbelievably delicious, fresh, filling, healthy, and vegetarian White Bean, Spinach & Pesto Soup recipe!
Provided by Ali
Time 8m
Number Of Ingredients 6
Steps:
- Add chicken stock and white beans to a medium-sized saucepan, and bring to a boil over medium-high heat. Then reduce heat to low, and stir in the fresh spinach and pesto until the spinach has wilted. Season to taste with salt and pepper.
- Then ladle soup into bowls, and top generously with freshly-grated Parmesan cheese.
TOMATO-WHITE BEAN SOUP WITH PESTO
Provided by Kerri Conan
Categories Soup/Stew Bean Onion Tomato Vegetarian Dinner Lunch Basil Walnut Legume Vegan Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic; cook, stirring, until vegetables soften, 3 to 5 minutes. Add wine; stir to scrape brown bits off bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt. Bring soup to a boil; reduce heat, cover, and simmer, stirring occasionally, until carrots are very soft, 15 to 20 minutes. In a blender, puree basil, walnuts, black pepper, remaining 1/4 teaspoon salt and 1/4 cup water. Transfer pesto to a bowl; wash blender. Remove bay leaves from soup; discard. In blender, carefully puree half of soup; transfer to a bowl; repeat with remaining half of soup. Divide soup among 4 bowls, dollop each with 1/4 pesto, and swirl in; serve.
WHITE BEAN PESTO SOUP
Provided by Cathy Trochelman
Time 20m
Number Of Ingredients 8
Steps:
- Heat olive oil in large saucepan over medium heat. Saute chopped onions and garlic 2-3 minutes.
- Add chicken broth, beans, and Italian seasoning.
- Partially mash beans and heat soup through.
- Serve, topped with pesto and red pepper flakes.
WHITE BEAN AND PARMESAN SOUP WITH PESTO
This soup is an all time family favorite-light, fresh tasting yet filling. Since I'm a garlic freak I like to serve this with a Caesar Salad and hot rolls.
Provided by Diana Adcock
Categories Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large stock pot heat oil over medium heat and add garlic.
- Saute for 2 minutes stirring constantly.
- Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly.
- Stir in tomatoes and broth.
- Bring soup to a boil, reduce heat and simmer 10 minutes.
- Stir in beans and simmer for another 5 minutes.
- Remove from heat.
- Pour soup into a serving bowl and add the cheese.
- Serve immediately.
- Offer additional cheese and pesto at the table.
- ***Donot add the cheese in the soup pot or it WILL stick to the sides.
WHITE-BEAN SOUP WITH PESTO
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, appetizer, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 15
Steps:
- To make the soup, heat olive oil in a large pot over medium heat. Add onion, garlic and leek and cook until softened, about 5 minutes. Stir in beans and broth. Bring to a simmer. Cook until beans are almost tender, about 1 hour. Stir in potato cubes. Cook until potato and beans are soft, about 20 minutes. Stir in thyme, salt and pepper.
- Meanwhile, to make the pesto, place basil, shallots and garlic in a food processor. Process until chopped. Add olive oil and water. Process until smooth, stopping several times to scrape down sides of work bowl. Season with salt. Ladle the soup into bowls, garnish with 2 teaspoons of the pesto and serve.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 8 grams, Carbohydrate 71 grams, Fat 11 grams, Fiber 12 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1464 milligrams, Sugar 11 grams
WHITE BEAN-PESTO SOUP
This quick and easy soup is made with cannellini beans, garlic, zucchini, tomatoes, and a pesto-style basil and garlic blend added just before serving for garden-fresh flavor.
Provided by Lynne Webb
Categories Soups
Time 35m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the onion, season with salt and pepper, and sauté until pale golden in color, 3 to 4 minutes. Add the chicken broth and zucchini, cover and simmer for 5 minutes.
- Drain the thin liquid from the beans, but don't rinse off the thick juices that accumulate near the bottom. Stir into the broth and continue cooking, uncovered, while you make the pesto.
- Place the basil, olive oil and garlic in the work bowl of a food processor and pulse until finely chopped. Add 2 to 3 tablespoons of the simmering broth, pulse to combine, then add the mixture to the soup. Add the chopped tomato, taste, and adjust the seasoning as needed. Cook for an additional 2 to 3 minutes, then ladle into serving bowls and top with grated cheese. Serve with Cheese and Garlic Bread (instructions follow).
Nutrition Facts : Calories 227 kcal, Carbohydrate 28 g, Protein 12 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 171 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 7 g, ServingSize 1 serving
WHITE BEAN AND CANADIAN BACON SOUP WITH PESTO
This hearty white bean soup is made with Canadian bacon, veggies, and pesto for a flavorful one-pot meal that's sure to warm you up on cold nights.
Provided by JonSnyde
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium-high heat. Saute onion, carrot, and celery in the hot oil for 5 minutes. Add garlic and thyme and cook for 1 minute. Add broth, white beans, and bacon. Bring to a boil; reduce heat and let simmer for 5 minutes.
- Serve topped with pesto.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 37.3 g, Cholesterol 13.2 mg, Fat 9.2 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.2 g, Sodium 668.7 mg, Sugar 4.7 g
BEAN WITH BACON SOUP
Steps:
- Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer. While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low. When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.
BEAN AND BACON SOUP (CANNED OR DRY BEANS!)
Smoky bacon and creamy white beans are combined in this familiar homestyle bean and bacon soup. So flavorful and easy to make.
Provided by Rachel Gurk
Categories Soups and Stews
Time 50m
Number Of Ingredients 13
Steps:
- In a large heavy bottomed pan, cook the bacon over medium heat. Remove bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat.
- Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes.
- Add garlic and tomato paste and cook, stirring, for another minute or until fragrant.
- Add chicken broth, water, beans, bay leaves, thyme, salt, pepper, and half of bacon. Bring to boil, reduce to simmer and cook, partially covered, for 15-20 minutes or until vegetables are soft.
- Remove about half of the soup, and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon, reserving some to garnish, if desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 158 kcal, Carbohydrate 7 g, Protein 7 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 569 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 7 g
WHITE BEAN SOUP
A comforting creamy white bean soup with smoky thick-cut bacon, tender vegetables and fragrant herbs-it's warming coziness in a bowl.
Provided by Ingrid Beer
Categories Side
Time 55m
Yield Serves 8
Number Of Ingredients 15
Steps:
- Place a large Dutch oven, or heavy bottom pot, over medium-high heat.
- Once the pot is hot, add in a small drizzle of olive oil, and the chopped bacon; crisp the bacon completely until nice and brown, then remove with a slotted spoon, drain it on some paper towel, and set it aside for a moment; reserve about 1 tablespoon of the bacon fat, and set that aside for a moment, as well; wipe out the pot, and return it to medium-high heat.
- Next, add back into the pot the bacon fat, along with the olive oil and the butter, and allow them to melt together.
- Once butter is melted and sizzling, add in the diced onion, carrots and celery, and allow them to soften and saute for about 5 minutes.
- Next, add in the garlic, and once it becomes aromatic, add in about 2/3 of the reserved, crisped bacon, as well as the Italian seasoning, the sea salt and the pepper, along with the white beans, and stir to combine.
- Now add in the hot chicken stock, stir, and allow the soup to gently simmer for about 40-45 minutes, partially covered with lid.
- About half way through the cooking process, mash the beans a little bit with the back of your spoon, or with a potato masher, to break up the beans a little bit and release their natural starch to thicken the soup.
- After about 40 minutes, turn the heat off and finish the soup by adding in the chopped parsley, the lemon zest and the lemon juice.
- Serve the soup with some nice, crusty bread to dip, and garnish with some of the remaining crisped bacon.
Nutrition Facts : Calories 833 calories
CROCK POT WHITE BEAN SOUP WITH BACON
Use navy or great northern beans in this comfy soup. Perfect for those chilly fall evenings. From the book "Not Your Mother's Slow Cooker".
Provided by mary winecoff
Categories Beans
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the beans, bacon, onion, celery, carrot, bouquet garni and broth in slow cooker.
- Cover and cook on LOW for 8 to 9 hours.
- Remove the bouquet garni.
- Discard.
- Puree about one-third of the soup in a food processor.
- Season with salt and pepper.
- Add cream if using, cover and continue to cook on LOW 15 minutes longer.
Nutrition Facts : Calories 315.9, Fat 5.8, SaturatedFat 1.6, Cholesterol 5.1, Sodium 841, Carbohydrate 45.3, Fiber 17.4, Sugar 4.4, Protein 21.4
WHITE BEAN & BACON SOUP
This white bean and bacon soup is a copycat of the one at Seasons 52 and it is fantastic. The pesto adds a great flavor, but feel free to omit if you don't have it.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- In a large heavy-bottom pot over medium-high heat, cook the chopped bacon until crisp.
- Remove the pot from the heat. Remove the bacon with a slotted spoon, drain it on a paper towel and place it in a small bowl for later use.
- Discard all but 1 TBS of the bacon fat. Add the olive oil and butter to the bacon fat and return the pot to the heat. Once melted, add your onions and carrots and allow them to cook till softened, stirring occasionally - about 5 minutes.
- Add the garlic and stir frequently for about 2 minutes.
- Add the beans, salt & pepper, seasoning(s) and stock. Stir well.
- Add Tabasco/red pepper and half of your reserved crispy bacon; simmer over med-low, covered, for 45 minutes to an hour.
- With 10 minutes left to go, use a spoon to mash about ¼ of the beans, which will make the soup a bit creamier. Reduce the heat to low until the soup is finished cooking. Remove from the heat, taste, and adjust your seasoning.
- Let the soup sit for at least 10 minutes prior to serving. When ready to serve, ladle into small bowls, top with a dollop of pesto and some crispy bacon and enjoy! This soup is fabulous reheated as well.
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- Revive dried beans by soaking them overnight with 4 quarts of water in a soup pot OR heat to boiling, turn off the heat, cover the pot and let stand for one hour.
- Drain and rinse beans. Put them back in the pot and add 4 quarts of water. Add parsley stems, thyme and bay leaves. Bring pot to a boil, then turn to low and simmer until beans are tender, about 40 minutes. The beans can be made in advance and should remain in the cooking liquid until used. Drain the beans and discard the parsley, thyme and bay leaves.
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- Heat the olive oil in a large soup pot. Add the garlic, onion, and carrot; cook 2-3 minutes, or until soft. Add the Canadian bacon; cook 5 minutes. Stir in the tomatoes, beans, rosemary, thyme, and red pepper flakes. Bring to a boil, pressing on the tomatoes with a heavy spoon to help them break down.
- In a small bowl, mix together the flour and chicken broth. Whisk into the stew. Bring to a boil; reduce heat and simmer 10 minutes. Stir in spinach.
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5/5 Total Time 2 hrsServings 12
- In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
- Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
- Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.
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- Add chicken stock and white beans to a medium-sized saucepan, and bring to a boil over medium-high heat.
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5/5 (1)Total Time 2 hrs 10 minsCategory LunchCalories 330 per serving
- Heat the butter and oil together in a large saucepan. Add in the onion and cook on low for 5 minutes until the onion starts to soften. Add in the garlic and cook for a further 2 minutes, then add in the stock and the haricot beans. Bring to the boil and then turn down the heat to a gentle simmer. Place a lid on and cook for 90 minutes-2 hours until the beans have softened.
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- Cook the bacon in a medium-sized pot set over medium heat until it begins to crisp, about 6-8 minutes
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