THE BEST WHITE BEAN SOUP
If you ever thought that beans are boring, this creamy flavor-packed white bean soup will blow your mind! This is a simple, vegan and budget-friendly recipe that tastes and smells amazing. Added bonus? It will be on the table in 25 minutes!
Provided by Katia
Categories Main Course Soup
Number Of Ingredients 15
Steps:
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever it's easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute.
- Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.
- Then add the frozen spinach, the vegetable broth and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.
- When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then remove the sprig rosemary*. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*
- Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don't keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!
Nutrition Facts : Calories 350 kcal, Carbohydrate 57 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, Sodium 160 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving
CREAMY ITALIAN WHITE BEAN SOUP
Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.
Provided by colleenlora
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
- With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
- In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
- Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 38.1 g, Cholesterol 2.4 mg, Fat 4.9 g, Fiber 11.2 g, Protein 12 g, SaturatedFat 0.5 g, Sodium 1014.4 mg, Sugar 2.3 g
SERIOUSLY GOOD WHITE BEAN SOUP
This hearty vegetable and white bean soup recipe is healthy, easy to make, and tastes fantastic. It's also vegan when a vegan friendly broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Both cooked or canned beans can be used in this recipe. When using canned beans, we prefer to drain and rinse them before adding to the soup.
Provided by Adam and Joanne Gallagher
Categories Soup, Main
Time 50m
Yield Makes about 8 cups of soup or 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and the tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
- Add the garlic, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
- Stir in the beans, broth, thyme and the bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
- Simmer for 20 minutes or until the vegetables are tender. Add the pasta and cook for 5 minutes more, and then add the spinach or kale and cook until its bright green and tender and the pasta is cooked, about 5 minutes more.
- Take the pot off of the heat and remove the thyme sprigs and bay leaves. Stir in the lemon slices. Taste and season with more salt and pepper. Serve. The lemon slices are not intended to be eaten, but they add a lovely lemon flavor to the soup.
Nutrition Facts : ServingSize 1 cup, Calories 196, Fat 6.4g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 744.1mg, Carbohydrate 30g, Fiber 6.8g, Sugar 8.1g, Protein 6.9g
WHITE BEANS WITH CELERY
This dish is inspired by a Greek recipe from Diane Kochilas's "The Glorious Foods of Greece" that calls for giant white beans and about three times as much olive oil. I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often). I love the textures here. The celery retains a little crunch, which contrasts nicely with the soft beans.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, main course, side dish
Time 2h20m
Yield Serves four
Number Of Ingredients 8
Steps:
- Drain the beans, and combine in a large saucepan with enough water to cover by 2 inches. Bring to a boil, reduce the heat to low, add salt to taste, cover and simmer until the beans are just tender, about 45 minutes to an hour. Do not let the beans boil hard or they'll fall apart before they're cooked through.
- Heat 2 tablespoons of the olive oil over medium heat in a large skillet, and add the celery and a generous pinch of salt. Cook, stirring often, until it just begins to soften, about three minutes, and add the garlic. Stir together for a minute, until the garlic is fragrant, and remove from the heat.
- Preheat the oven to 350 degrees. Drain the beans over a bowl. Place in a large baking dish, preferably earthenware, and toss with the celery and garlic, the remaining olive oil and the tomato sauce or diluted tomato paste. Add enough of the drained broth to cover by an inch, and stir in the remaining olive oil. Cover the dish tightly with foil, and place in the oven. Bake one hour, or until the beans are soft and creamy.
- Uncover the beans, stir, and add salt and pepper to taste. Add a tablespoon or 2 of lemon juice, or more if desired, and adjust salt and pepper. Serve hot, warm or room temperature, with a little more olive oil drizzled over the top if desired.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 12 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 602 milligrams, Sugar 9 grams
5-INGREDIENT CREAMY WHITE BEAN SOUP
Sweet Italian sausage and white beans work double duty here to keep the number of ingredients low. The sausage is filled with spices and aromatics that punch up the flavor of the soup, so you don't have to add any extra seasonings. Plus, the onion is sautéed in the sausage fat instead of an in extra ingredient like olive oil. The white beans not only infuse the dish with tons of satisfying protein--they become super creamy when they are pureed at the end, so no cream is necessary.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon.
- Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes.
- Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.
CELERY WITH CREAMY WHITE BEANS
Steps:
- Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook until very soft, but not brown, about 10 minutes. Add the beans and 1/4 cup reserved liquid from the can and season well with salt and pepper. Raise heat to medium-high and continue cooking until beans begin to break down, about 5 minutes. Cool slightly and transfer the mixture to a food processor and puree, drizzling in more reserved liquid, if needed, until it is the consistency of thick hummus. Taste and adjust seasoning.
- Transfer to a wide, tall glass and drizzle with additional basil oil before serving.
- To serve, stand the celery stalks upright in the dip. (Choose a container that's small enough with high sides to allow the celery to stand upright).
TUSCAN BEAN AND CELERY SOUP
From Linda Majzlic: A Vegan Taste of Italy. Omit the finishing ingredients to make slimming world friendly. Heat the low fat cooking spay in a large saucepan and gently fry the celery and onion for 10 minutes. Add half the beans and the Veg stock, parsley and bay leaf. Season with black pepper and stir well Bring to the boil and cover and simmer for 15 minutes. Allow to cool slightly, remove the bay leaf and blend the soup until smooth. Return to the rinsed pan and add the remaining beans. Reheat whilst stirring over a low heat. Fry the garlic in the olive oil and stir into soup just before serving
Provided by cakeinmyface
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the low fat cooking spay in a large saucepan and gently fry the celery and onion for 10 minutes. Add half the beans and the Veg stock, parsley and bay leaf. Season with black pepper and stir well.
- Bring to the boil and cover and simmer for 15 minutes. Allow to cool slightly, remove the bay leaf and blend the soup until smooth. Return to the rinsed pan and add the remaining beans. Reheat whilst stirring over a low heat. Fry the garlic in the olive oil and stir into soup just before serving.
Nutrition Facts : Calories 238.5, Fat 7.3, SaturatedFat 1.1, Sodium 54.4, Carbohydrate 33.3, Fiber 8.5, Sugar 2.6, Protein 11.7
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