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!
TUSCAN WHITE BEAN AND GARLIC SOUP
Provided by Giada De Laurentiis
Time 20m
Yield 4 to 6 servings (8 cups)
Number Of Ingredients 11
Steps:
- Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
- Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.
WHITE BEAN AND ROASTED GARLIC SOUP
Make and share this White Bean and Roasted Garlic Soup recipe from Food.com.
Provided by Sharon123
Categories Beans
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat toaster oven or oven to 425 degrees Fahrenheit.
- Tightly wrap garlic cloves in aluminum foil.
- Place on top shelf of oven and roast 30 to 35 minutes or until very tender.
- Set aside until cool enough to handle.
- Meanwhile, in 4-quart saucepan, heat oil over medium heat.
- Add onion, celery, and carrots; saute 8 to 10 minutes or until softened.
- Add water, beans, bay leaf, rosemary, and pepper.
- Heat to boiling over high heat.
- Reduce heat to low, partially cover, and simmer 25 minutes, stirring occasionally.
- Break open skin of garlic cloves and squeeze softened garlic into soup mixture.
- Simmer uncovered 15 minutes, stirring occasionally.
- Remove and discard bay leaf.
- In blender, puree soup mixture in several batches.
- Return puree to saucepan and reheat briefly.
- Salt and pepper to taste.
- To serve, divide soup among serving bowls and garnish each with some carrot strips and a celery leaf, if desired.
- Enjoy!
WHITE BEAN SOUP
A hearty and flavorful winter meal that can easily be made vegetarian, if desired.
Provided by MEADOWG
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g
TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC
This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you'll taste the full range of garlic's flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that's endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
- In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
- Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
- Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.
GARLIC LOVERS WHITE BEAN SOUP
This hearty soup is fat free and full of goodness for you. And the aroma when it is cooking is so good. This is a bean soup with a touch above..
Provided by Sageca
Categories Onions
Time 7h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Soaked bean adding 1 tsp Baking Soda 8 hours or overnight.
- Drain and rinse.
- Place beans, water, chicken broth powder, rosemary, thyme and bay leaf in a a slow cooker.
- Cook on High for 1 hour.
- Meanwhile, place garlic cloves in foil; roast at 350F for 30 minutes.
- Let cool and set aside.
- Add onions, carrots and celery to bean mixture, Leave on High another hour.
- Add ham cubes.
- Reduce to Low and cook app 4 hours.
- Remove about 1 cup of the soup from the pot and place in a bowl.
- Break the roasted garlic cloves into pieces with your fingers and press out the cooked garlic and stir into the bowl with the soup.
- With hand mixer or blender, carefully puree mixture until still slightly chunky. Stir it back into the pot.
- Let it cook another 1/2 hour to blend the flavours.
- Remove bay leaf.
- Stir in parlsey.
- The taste will surprise you!
- Cooking time does not include the bean soaking time.
- Tip:After reading Charmie's review start with 10 cups of water and add some more if needed.
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ROASTED GARLIC WHITE BEAN SOUP - PALEOMG
From paleomg.com
5/5 (5)Total Time 1 hr 20 mins
- Preheat oven to 400 degrees F. Peel off the excess layers of the garlic bulb. Cut about 1/4 inch from the top of the garlic bulb, exposing the garlic cloves inside. Place garlic bulb in a muffin tin, cut side up. Drizzle 1 tablespoon of olive oil on top of each and sprinkle with salt. Cover the bulb with aluminum foil. Place in the oven to bake for 30-40 minutes, until the cloves are soft and golden brown.
- Once the garlic bulbs are done cooking, place a large pot over medium heat. Add 1 tablespoon of olive oil along with the yellow onion and a sprinkle of salt. Cook for 8-10 minutes, until translucent and fragrant. Add beans along with the salt, parsley, thyme, black pepper, and cayenne. Cook for about 3 minutes to wake up the herbs then add the chicken bone broth. Use a fork to pull out all the caramelized garlic cloves and add them to the pot. Cover and bring to a low boil for about 8-10 minutes.
- In a small pan, add avocado oil over medium-high heat. Once oil is very hot, add sage leaves and cook for less than 10 seconds. Remove and set on a paper towel, sprinkle with salt. Remove excess oil from the pan then add the prosciutto to cook for 10-20 seconds per side. Remove and set aside.
- Lastly, use an immersion blender to blend the soup until smooth. Taste to see if the salt needs any more salt or black pepper before serving. Top soup with crispy sage leaves and prosciutto, and then serve it up!
CROCK POT TUSCAN WHITE BEAN AND GARLIC SOUP - SKINNYTASTE
From skinnytaste.com
4.5/5 (4)Total Time 4 hrs 5 minsCategory SoupCalories 241 per serving
- Place beans, 3 cloves of the garlic, water and a few sage leaves in the crock pot; cover and set to HIGH 4 hours, or until beans are soft. Don't add salt.
- Place remaining garlic cloves in the center of a 7x7 inch square of aluminum foil (photo above is showing half of the cloves, use the whole thing).
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