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 PRIMAVERA
Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
- Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
- Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.
WHITE BEAN SAUSAGE SOUP
This is such a delicious and flavorful soup. It is sure to warm up any winter night and is so smooth.-Linda Miranda, Wakefield, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Spoon cheese into 6 mounds 3 in. apart on a parchment-lined baking sheet. Spread into 1-1/2-in. circles. Sprinkle with a dash of cayenne. Bake at 400° for 5-6 minutes or until light golden brown. Cool. , In a large saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink, breaking it into crumbles; drain. Remove and keep warm. , In the same pan, saute garlic for 1 minute or until tender. Stir in the beans, broth, cream, sherry if desired, parsley, salt, thyme and a dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through. Cool slightly., Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.
Nutrition Facts : Calories 425 calories, Fat 22g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 1218mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 8g fiber), Protein 23g protein.
WHITE BEAN BISQUE WITH RED PEPPER SWIRL
I got this from 'Simple Vegetarian Pleasures' It is very good and even my kids (3 & 7) loved it. The red pepper swirl also makes a great dip. If you are useing canned beans use 3 - 15oz. cans.
Provided by sav_lee
Categories Peppers
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat oil in a large stock pot.
- saute onions and celery until browned about 10 minutes.
- add garlic and cook 5 minutes more.
- add the stock, beans, vinegar, rosemary, salt and pepper.
- bring to a boil and then reduce to a simmer for 20 minutes.
- meanwhile, make red pepper puree by combining roasted red peppers and garlic in a blender and pureeing (rinse out the blender when your done).
- blend soup in batches until very smooth, about the consistency of heavy cream.
- Make sure you hold the lid on the blender with a towel, the lid will blow off and it will burn you if you don't!
- to serve, ladle the soup into bowls. spoon a large dollop of red pepper puree into the center and use a knife to make a pretty swirl.
Nutrition Facts : Calories 577.8, Fat 11.4, SaturatedFat 1.7, Sodium 807.4, Carbohydrate 92.7, Fiber 20.1, Sugar 1.6, Protein 29.5
More about "white bean bisque food"
WHITE BEAN AND PORK BISQUE RECIPE | EAT SMARTER USA
From eatsmarter.com
WHITE BEAN AND FALL HERB BISQUE WITH PEPITAS
From vitamix.com
SOUS VIDE WHITE BEAN BISQUE - ANOVA CULINARY
From recipes.anovaculinary.com
WHITE BEAN BISQUE RECIPE BY LINDA - COOKEATSHARE
From cookeatshare.com
MEDITERRANEAN WHITE BEAN SOUP | KITCHN
From thekitchn.com
WHITE BEAN BISQUE - BILTMORE SHOP
From biltmoreshop.com
100% (1)
- Heat olive oil in a pot over medium heat. Add diced onion and sauté until onion is transparent (5 minutes). Add garlic and sauté for one minute.
- Add chicken stock and reduce for ten minutes. Add cannellini beans and simmer for fifteen minutes. Add heavy cream, sherry vinegar and white wine at the end.
- Carefully pour contents of the pot into a blender or food processor and process until smooth. Return soup to pot. Add salt and pepper to taste. Serve hot.
SWEET POTATO & WHITE BEAN BISQUE / SOPA DE CAMOTE Y ...
From thefoodbank.org
CREAMED WHITE BEAN BISQUE (VEGETARIAN AND VEGAN)
From vitaclaychef.com
OUR BEST BISQUE RECIPES TO SATISFY YOUR CRAVINGS | TASTE ...
From tasteofhome.com
BEST WHITE BEAN BISQUE RECIPES
From alicerecipes.com
WHITE BEAN BISQUE - LUNCHLEE
From lunchlee.com
WHITE BEAN BISQUE | RECIPE | BIPRO USA
From biprousa.com
OUR BEST WHITE BEAN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
30 MINUTE ROSEMARY WHITE BEAN SOUP RECIPE - INSPIRED TASTE
From inspiredtaste.net
ONION BISQUE WITH WHITE BEANS AND POTATOES – MOTHER THYME
From motherthyme.com
PUMPKIN AND WHITE BEAN BISQUE WITH SAGE PESTO AND DILL ROLLS
From joanne-eatswellwithothers.com
FRENCH IN A FLASH: WHITE BEAN BISQUE WITH GARLIC CHIPS
From frenchrevolutionfood.com
WHITE BEAN BISQUE RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
WHEN IS A TASTING MENU WORTH YOUR MONEY ... AND YOUR TIME ...
From latimes.com
CREAMY WHITE BEAN BISQUE WITH PANCETTA - THEKITCHETTE
From thekitchette.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love