ARTICHOKE & WHITE BEAN SOUP
If you love beans, you will LOVE this recipe. I also used a can of great northern beans and omitted the croutons to lower the calories. [Adapted from the Culinary Institute of America].
Provided by MilanzMom
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Puree artichoke hearts and beans in the food processor.
- Heat the oil over medium heat in a small saucepan.
- Add the garlic and saute.
- Add the artichoke/bean puree and the broth and heat through.
- Season with salt and pepper.
- Garnish with mint and croutons.
WHITE BEAN & ARTICHOKE SOUP
I only like soups when they are blended; this one is a wonderful orange color. This recipe was inspired by a recipe in Vegan with a Vengeance.
Provided by Bealicious
Categories Vegan
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a stockpot over medium-high heat, sauté onion in the olive oil until translucent (approx. 3-5 minutes).
- Add the pepper, artichoke hearts, garlic, salt, roasted red pepper, sage, and bay leaf. Stir for 1 minute.
- Add the vegetable broth and beans. Bring to a boil.
- Reduce heat and simmer for five minutes or until the beans are heated through. In batches, transfer soup to a blender and puree until smooth, or use an immersion blender right in the pot.
- Add soup back to stockpot and stir in lemon juice. Adjust the salt and pepper to taste.
Nutrition Facts : Calories 159.7, Fat 2.6, SaturatedFat 0.4, Sodium 402.1, Carbohydrate 27.6, Fiber 7.7, Sugar 1, Protein 8.7
WHITE BEAN AND ARTICHOKE GRATIN
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a small amount of water to a simmer in a pot and set a steamer basket over it.
- Using a sharp paring knife, peel the stems on the artichokes and remove the tougher outer leaves; remove the inner leaves by hand, then cut away the center chokes. Place the artichokes in the steamer basket, cover and cook until tender when pierced, about 30 minutes, adding hot water if needed during cooking. Roughly chop the artichokes into 1/2-inch pieces and combine them with the cannellini beans and leeks in a large bowl.
- Preheat the oven to 375 degrees F.
- In a separate bowl, whisk together the Parmigiano-Reggiano, heavy cream and creme fraiche. Pour into the artichoke mixture and toss well. The mixture should be creamy and smooth; if too thick, add more cream to thin. Sprinkle with salt and pepper.
- Pour the mixture into an 8-inch casserole dish. In a small bowl, combine the breadcrumbs, thyme leaves and lemon zest; sprinkle over the top of the casserole.
- Bake the gratin until the mixture is bubbly and the crust is golden brown, about 30 minutes. Finish with a sprinkle of fleur de sel.
'SPRING CHICKEN' SOUP WITH ARTICHOKES, WHITE BEANS AND LEMONGRASS
Steps:
- Heat the oil in a 3-quart soup pot over medium heat. When the oil is hot, add the onion and cook until tender and fragrant, about 2 minutes.
- Trim 1 inch away from the white end of the lemongrass, then cut off the green tops of the stalk and discard. Bash the lemongrass with the flat end of a meat mallet until the stalk is flattened. Cut the stalk in half, then slice one half lengthwise into strips, and finely mince the other half.
- Add the garlic and minced lemongrass to the pot, give a good stir and cook for another 2 minutes. Stir in the white beans, artichokes and soy sauce. Season with 1/2 teaspoon salt and pinch of pepper and give another good stir. Add the Basic Chicken Stock and shredded chicken, drop the remaining lemongrass strips into the soup and allow to simmer for 30 minutes.
- Remove any large lemongrass strips before serving. Garnish with freshly torn parsley or cilantro as desired.
- Cut the chicken carcass bones in half, through the backbone. Place all of the chicken bones into a soup pot along with the carrot, celery, onion and parsley stems. Pour water into the pot until all of the ingredients are covered. Bring the pot to a boil over medium-high heat. When the water reaches a boil, reduce the heat to low. Allow the stock to simmer over low heat, uncovered, occasionally skimming off any foam that forms on the top, for 2 hours.
- Strain the stock through a fine-mesh strainer. Discard the bones and vegetables. Use the stock immediately, or chill the stock overnight in the refrigerator. The next day, remove any fat and solids that have gathered on the surface. The stock will keep in the refrigerator for up to 5 days, or can be frozen for future use.
SPINACH AND WHITE BEAN SOUP
I came up with this recipe while doing a detox. I needed something healthy and vitamin packed, gluten free, soy free, and dairy free, and I hadn't been happy with the recipes I'd tried. This one was a winner! This recipe freezes well and can be reheated.
Provided by jenn
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 47m
Yield 2
Number Of Ingredients 12
Steps:
- Combine baby spinach and carrot in a food processor; pulse until finely chopped.
- Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, 2 to 3 minutes. Stir in spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer until flavors combine, about 20 minutes.
- Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 58.7 g, Cholesterol 0.7 mg, Fat 21.9 g, Fiber 13 g, Protein 18.7 g, SaturatedFat 3.2 g, Sodium 1340 mg, Sugar 4.1 g
TURKEY-WHITE BEAN SOUP
Packed with veggies, turkey, color and nutrition, this hearty soup will warm 'em up right down to their toes. For an extra-special touch, top with shredded Parmesan cheese. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer. , Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired.
Nutrition Facts : Calories 233 calories, Fat 3g fat (0 saturated fat), Cholesterol 30mg cholesterol, Sodium 893mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 9g fiber), Protein 20g protein.
WHITE BEAN AND ARTICHOKE SALAD
Steps:
- In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.
- In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat.
- Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.
Nutrition Facts : Calories 213.4 calories, Carbohydrate 24.4 g, Fat 10 g, Fiber 5.9 g, Protein 8 g, SaturatedFat 1.4 g, Sodium 150.2 mg, Sugar 0.8 g
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