White Bean And Vegetable Soup Food

VEGETARIAN WHITE BEAN SOUP

Steps:

• In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

WHITE BEAN AND VEGETABLE SOUP

Steps:

• Place the dry beans in a pot, cover with 3" of cold water, and let them soak overnight.
• The next morning drain the beans in a colander and rinse very well with cold water. Return the beans to the pot, add just enough water to cover them, and bring the water to a boil. After a couple of minutes, remove the pot from the heat, drain the water again and rinse the beans again. (This step is important, not only you are getting rid of the impurities and the residue of the beans, but your beans will be easier to digest and more gentle on your stomach!)
• Return the rinsed beans to the pot along with 6 cups of cold water and the olive oil. Bring to a boil, reduce to a medium simmer, and partially cover with a lid. Cook for 15 minutes.
• While the beans cook start prepping the vegetables. Once prepared add the leeks, shallot, kale, carrots, celery and garlic to the pot. Next add the bay leaves, oregano, rosemary, and ground pepper. Finally, if you have it, add the Parmesan rind (it adds lots of flavor to soups and stews as it slowly melds with the broth). Cook the soup for another 30 minutes, or, until beans are almost cooked.
• Stir the potatoes and the tomato into the soup. Simmer for another 15 minutes or so, until the potatoes are tender. Lastly, stir in the soup the salt. Taste and adjust the seasoning, if necessary.
• Let the soup cool down slightly, then serve with a generous drizzle of olive oil and a good sprinkle of fresh Parmesan cheese.

WHITE BEANS AND VEGETABLES

Steps:

• Rinse and sort dried beans and place in a large soup pot.
• Add water and soak overnight(or use package directions for quick method).
• After soaking (do not drain) add salt and bring to a boil.
• Reduce heat, cover and simmer 1-1 1/2 hours, until nearly tender.
• Add remaining ingredients.
• Return to a boil.
• Cover and simmer 45 minutes, stirring occasionally to prevent sticking.
• Serve with fresh, warm bread.
• NOTE: Leftovers from this dish can be served cold on lettuce leaves for a salad. Garnish with lemon slices and tomato wedges.

VEGETARIAN WHITE BEAN SOUP

Steps:

• Soak beans for 20 minutes in enough lukewarm water to cover.
• Heat oil in Dutch oven over medium heat until hot.
• Add onion and garlic, cook and stir until tender.
• Drain the beans and add them along with the potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven.
• Mix well.
• Bring to a boil.
• Reduce heat; simmer 1-1 1/4 hours or until beans are tender; adding additional water if necessary.

SMOKED PORK, WHITE BEAN AND VEGETABLE SOUP

Steps:

• Heat olive oil in a heavy soup pot and add bacon until it's crisp, not burned. Remove bacon with slotted spoon and set aside.
• Add onion, carrot and celery to pot and cook over medium heat to soften, not brown about 5 minutes or more. Add garlic, rosemary, thyme, ground pepper and stir for about a minute until garlic is fragrant.
• Add potato, cabbage, beans and pork, stir and cook for a minute or two and then add water -I add a lot but if you want it to be more stewy than soupy, don't add as much.
• Turn heat to high and bring to boil, turn down to low and simmer for 15 minutes or until your vegetables are cooked. Take off heat and add salt 1/4 teaspoon at a time, stirring after adding and tasting until it's seasoned.

WHITE BEAN AND VEGETABLE SOUP

Steps:

• In a heavy kettle cook the salt pork over moderately low heat, stirring, until it is crisp, transfer the cracklings with a slotted spoon to paper towels, and reserve them. In the fat remaining in the kettle cook the onion, the garlic, the bay leaf, and the rosemary, stirring, until the onion is softened, add the celery, the carrots, the turnips, the potatoes, cut into 1-inch pieces, the beans, 4 cups of the broth, and 6 cups water, and simmer the mixture, covered, stirring occasionally, for 1 1/2 to 2 hours, or until the beans are tender. Stir in the spinach is cooked, and stir in the wine, the additional broth or water to thin the soup to the desired consistency, and salt and pepper to taste. Discard the bay leaf, simmer the soup, stirring, for 5 minutes, and serve it sprinkled with the Parmesan and the cracklings if desired.
• To Quick Soak dried beans:
• In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

TRIPE, WHITE BEAN AND VEGETABLE SOUP ( BUSECCA)

Steps:

• Place tripe in a large saucepan and add enough cold water to cover it by at least 2 inches.
• Bring to a boil over high heat, then reduce the heat to low and simmer partially covered for 1 1/2 hours. Drain the tripe in a sieve and set aside.
• Meanwhile, combine the beans and 3 qts. of water in a heavy saucepan and bring to a boil over high heat.
• Boil briskly for 2 minutes, remove the pan from the heat, and let the beans soak for 1 hour. Pour off the soaking water and set the beans aside.
• In a heavy 6-8 quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, carrots, celery, leeks, and cabbage.
• Stir well, cover the casserole, and simmer over low heat for 15 minutes, or until the vegetables are soft but not brown.
• Add the tripe, beans, tomatoes, garlic, oregano, salt, pepper, and chicken stock and, stirring frequently, bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 1 hour.
• Then stir in the spinach, potatoes and tomato paste, and continue to simmer for about 20 minutes longer, or until the beans and potatoes are tender but not falling apart.
• Taste for seasoning and serve at once from a heated tureen or soup plates.