White Bean Soup For A Crowd Food

WHITE-BEAN SOUP SHOOTERS WITH BACON

Steps:

• Fry the bacon in a medium saucepan over medium heat until halfway done, 3 minutes. Add the olive oil, butter and shallots and saute until soft, 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.
• Transfer the mixture to a blender or food processor in three batches and puree until smooth. (Be careful-hot liquids are prone to explode when whipped!) Return the pureed soup to the pan and add the cream, cayenne, and salt to taste. Keep warm.
• Smear the toasted bread generously with goat cheese and cut into 3/4-inch croutons. To serve, ladle the soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper.

MEDITERRANEAN WHITE BEAN SOUP

Steps:

• In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
• Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
• Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
• Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.

WHITE BEAN SOUP

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.

15-MINUTE WHITE BEAN SOUP

Steps:

• In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
• Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.

ROSEMARY WHITE BEAN SOUP

Steps:

• In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
• In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

THE BEST WHITE BEAN SOUP

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!

WHITE BEAN SOUP FOR A CROWD

Steps:

• Sort and wash beans according to package directions. Place in a 3 1/2-quart or larger slow cooker. Fill the cooker with water to capacity. Soak without turning on the cooker, 8 hours to overnight.
• Drain excess water and refill cooker with fresh water. Turn cooker to Low and cook until beans are soft, about 8 hours.
• Heat oil in a large soup pot over medium-low heat. Add onions and carrots; cook, stirring occasionally, until onions are soft and carrots begin to soften, about 5 minutes. Add ham, tomatoes, and garlic and let simmer for another 5 minutes.
• Puree about 2/3 of the cooked beans in small batches in a blender or food processor, using the bean broth to help puree and adding extra water if needed. Add puree and remaining whole beans to the soup pot; add enough water to bring soup to desired thickness. Stir in parsley, thyme, celery salt, salt, and pepper. Simmer slowly, stirring occasionally, until soup is hot and all vegetables are soft, about 20 minutes.

WHITE CHILI (FOOTBALL SOUP)

Steps:

• Heat oil in large pot over medium high heat.
• Add onions and saute until translucent, about 10 minutes.
• Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
• Add undrained beans and stock and bring to a boil.
• Reduce heat and add chicken and cheese to chili and stir until cheese melts.
• Season to taste with salt and pepper and ladle into bowls.
• FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.

EASY WHITE BEAN SOUP

Steps:

• In a very large stockpot, heat 2-3 tablespoons of olive oil over medium-high heat.
• Add the chopped onions, carrots and celery and sauté for about 5-7 minutes until the onions are soft and translucent. Stir often.
• Add the minced garlic and continue to sauté for a few more minutes.
• Increase heat to medium-high. Add about 1 cup of chopped canned whole tomatoes, 500 grams of dried white navy beans (about 2½ cups), 2 bay leaves, 2 cups of vegetable stock, and 12 cups of water
• Stir to combine and bring to a simmer.
• Reduce heat to medium, partially cover and simmer for 2-2½ hours or until the white beans are tender soft and the soup begins to thicken. Stir occasionally every 30 minutes or so. If necessary, adjust the consistency of the soup by adding water.
• Stir occasionally, especially during last 30 minutes.
• During the last 15 minutes of cooking, add ¼ cup of chopped fresh herbs (parsley, thyme, sage, etc...).
• Taste and adjust seasonings for salt and pepper.
• Top off with a drizzle of olive oil and a squirt of freshly squeezed lemon juice once soup has been portioned in individual bowls.

WHITE BEAN SOUP

Steps:

• Place a large Dutch oven, or heavy bottom pot, over medium-high heat.
• Once the pot is hot, add in a small drizzle of olive oil, and the chopped bacon; crisp the bacon completely until nice and brown, then remove with a slotted spoon, drain it on some paper towel, and set it aside for a moment; reserve about 1 tablespoon of the bacon fat, and set that aside for a moment, as well; wipe out the pot, and return it to medium-high heat.
• Next, add back into the pot the bacon fat, along with the olive oil and the butter, and allow them to melt together.
• Once butter is melted and sizzling, add in the diced onion, carrots and celery, and allow them to soften and saute for about 5 minutes.
• Next, add in the garlic, and once it becomes aromatic, add in about 2/3 of the reserved, crisped bacon, as well as the Italian seasoning, the sea salt and the pepper, along with the white beans, and stir to combine.
• Now add in the hot chicken stock, stir, and allow the soup to gently simmer for about 40-45 minutes, partially covered with lid.
• About half way through the cooking process, mash the beans a little bit with the back of your spoon, or with a potato masher, to break up the beans a little bit and release their natural starch to thicken the soup.
• After about 40 minutes, turn the heat off and finish the soup by adding in the chopped parsley, the lemon zest and the lemon juice.
• Serve the soup with some nice, crusty bread to dip, and garnish with some of the remaining crisped bacon.

BIG-BATCH BEAN SOUP

Steps:

• Place the beans and ham bones in a large stockpot; add ham stock. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the beans are tender. , Stir in the onions, carrots and pepper; cover and simmer for 30 minutes or until vegetables are tender. Combine flour and water until smooth; gradually stir into soup. Cook for 10 minutes or until thickened, stirring occasionally. If too thick, add additional water.

WHITE BEAN SOUP

Steps:

• Add beans and 2 cups vegetable broth to a food processor and process until smooth.
• Add olive oil and butter to a large pot on medium high heat, then add in the onion, garlic, salt and pepper and cook for 5-6 minutes until it just begins to caramelize.
• Add in the white wine and deglaze, then let it reduce by half, about 8-10 minutes.
• Add in the remaining vegetable broth, rosemary, thyme and bean mixture and bring to a simmer.
• Reduce heat to medium low and let simmer for 20 minutes to thicken before serving.

TOMATO AND VEGETABLE WHITE BEAN SOUP

Steps:

• Heat a large pot or dutch oven over medium heat and prep veggies.
• Add oil, then onion, garlic, carrot and stir. Season with salt, pepper, and spices and stir again to coat.
• Next add squash, potatoes, fire roasted tomatoes, tomato sauce and veggie stock. Bring soup to a simmer and then reduce heat to low and cover. Continue cooking for 15 minutes, then add beans, another pinch each salt and pepper, and stir. If the soup starts boiling, be sure to lower heat to just a light simmer.
• Cook for at least another 10 minutes to let the flavors meld, and then add kale, stir, and cover. Cook for 5 minutes more.
• Taste and adjust seasonings as needed. Serve with a hearty bread.

TUSCAN WHITE BEAN AND KALE SOUP

Steps:

• Drain and rinse one can of cannellini beans. Add to a blender or food processor with 1 cup of chicken broth. Blend until smooth. Drain and rinse the other two cans of beans and set them aside.
• Heat oil in a large dutch-oven or soup pot over medium heat. Add bacon and cook until bacon renders fat and crisps up.
• Add onion, carrots, and celery. Cook until softened, about 6-7 minutes, stirring occasionally.
• Stir in garlic and rosemary. Cook until fragrant, about 30 seconds, while stirring constantly.
• Add blended beans, drained beans, potatoes, and the remaining chicken broth. Season with salt and pepper to taste. Simmer over medium or medium-low heat, for 20-25 minutes, uncovered, or until vegetables are tender and broth slightly reduced.
• Stir in kale and simmer for a few minutes or until wilted. Taste the soup and add more salt if needed. Stir in chopped parsley. Serve soup with grated Parmesan cheese. It's also really good with crusty bread for dipping.

BIG BATCH WHITE BEAN AND HAM SOUP

Steps:

• Rinse white beans in a strainer under cool water, being sure to discard any discolored or damaged beans.
• Place rinsed beans in a large kettle with stock and ham bones; bring to a boil.
• Once boiling, reduce heat, cover, and simmer for two to three hours or until the beans are tender.
• While beans are simmering, prepare the onion and carrots.
• After two to three hours of simmering, stir the onion, carrots, and pepper into the beans. Cover and simmer for an additional 30 minutes.
• Combine cold water and flour in a separate bowl until smooth and then gradually stir into soup until thickened.
• Cook for an additional 10 minutes. If the soup is too thick, add additional water until you've reached your desired consistency. Recipe Source: Jene Cain, Northridge, California. This recipe came to us from Jene Cain from Northridge, CA who obviously has some experience cooking for a crowd. Reprinted with permission.

WHITE BEAN SOUP

Steps:

• Place beans in heavy large pot. Add enough water to cover beans by 2 inches. Soak overnight. Drain beans.
• Heat olive oil in heavy large pot over medium-high heat. Add onion, leek, tomato, carrots, celery, garlic and bacon and sauté until vegetables are tender, about 6 minutes. Add beans, 10 1/2 cups chicken stock, chopped thyme and rosemary. Bring soup to boil. Reduce heat to medium-low; cover and simmer until beans are very tender, stirring occasionally, about 1 hour.
• Working in batches, puree soup in blender until smooth. Return soup to pot. Add 1/2 cup whipping cream. Add more chicken stock by 1/4 cupfuls to thin soup, if desired. Season soup to taste with salt and pepper. Ladle soup into 8 bowls. Lightly drizzle top of each with white truffle oil, if desired.
• *White truffle oil is available at Italian markets, specialty foods stores and some supermarkets nationwide.