PESTO BEAN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
- Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
- Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.
CREAMY WHITE BEAN SOUP WITH SOUP DUMPLINGS
This creamy white bean soup with soup dumplings is everything you need in a hearty, and filling bowl of soup and more.
Provided by Maria Koutsogiannis
Categories Vegan Meals
Time 55m
Number Of Ingredients 20
Steps:
- Start by making the dough. Combine your flour, baking powder, sea salt, and herbs. Create a well in the center of your flour mixture and pour oil and warm water into the middle. Using a spatula fold together until sticky and well combined. It will be wet and sticky but this is what you're looking for. Form into a ball and place a tea towel on top and let it rest while you make your soup.
- Heat a large pot on medium. To the pot add olive oil, onions, carrot, and celery. Cook for 5-7 minutes until translucent and fragrant. To the pot, add the garlic, seasoning, fresh herbs, spices, and bay leaf. Stir till combined and coated.
- To the pot, add the beans. Brown for 5 minutes.
- Add the vegetable stock and increase heat to high. Bring to a boil and simmer for 15 minutes.
- Before blending, add lemon juice.
- Transfer half the soup to a high-speed blender and blend till smooth. Return the blended soup into the pot and stir till combined. Heat on medium heat.
- Grab your dough mixture and using a tbsp. begin scooping little balls and dropping them into the soup. It's not an overly fancy or particular process, just make sure you're using a tbsp. Cook for around 5 minutes, flipping the dumplings gently if needed, before removing them from heat.
- Garnish with more fresh thyme and olive oil.
Nutrition Facts : ServingSize 4, Calories 312 kcal, Sugar 9 g, Sodium 1697.2 mg, Fat 12.4 g, SaturatedFat 1.6 g, Carbohydrate 43.2 g, Fiber 11.1 g, Protein 10.7 g, UnsaturatedFat 1.3 g
WHITE BEAN SOUP WITH PESTO HERB DUMPLINGS
The perfect dinner. A hearty white bean soup topped with pillowy dollops of herb-packed pesto dumplings. Both vegan and vegetarian versions.
Provided by Heidi Swanson
Categories Main Course Soup
Time 35m
Number Of Ingredients 15
Steps:
- In a large, wide soup pot saute the onions and carrots in the olive oil over medium high heat. Cook until the vegetables are tender, 5-7 minutes. Stir in the caraway seeds, if using, and then sprinkle with the flour, stir, and allow to cook for another 2-3 minutes, allowing the flour to toast just a bit. Stir in the water, and salt, and bring to a gentle simmer, and cook until the soup thickens, 5 minutes or so. Stir in the beans. Allow to simmer gently while you make the dumplings.
- In a mixing bowl, combine the almond milk, egg, and pesto, whisk well, until uniform, then add the herbs. In another mixing bowl whisk together the flour, baking powder, and salt. Pour the liquid ingredients into the dry, then stir with a large fork until just combined. Drop generous tablespoons of this dumpling mixture into the gently simmering soup. Resist the urge to make the dumplings larger than this, they will definitely blossom in size. It's fine if the dumplings are touching. Cover and cook for 7 minutes or so. Use a big spoon to flip each dumpling, and cook for another 7 minutes, or until cooked through. Serve hot, topped with more chopped herbs and scallions.
Nutrition Facts : Calories 299 kcal, Carbohydrate 43 g, Protein 10 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 862 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving
BEAN SOUP WITH DUMPLINGS
Field editor Jane Mullins of Livonia, Missouri often lets her slow cooker simmer this nicely spiced, bean-filled broth while she's busy or running errands.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h30m
Yield 8 servings (2-1/4 quarts).
Number Of Ingredients 21
Steps:
- In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover).
Nutrition Facts : Calories 227 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 969mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 8g fiber), Protein 10g protein.
WHITE BEAN AND CANADIAN BACON SOUP WITH PESTO
This hearty white bean soup is made with Canadian bacon, veggies, and pesto for a flavorful one-pot meal that's sure to warm you up on cold nights.
Provided by JonSnyde
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium-high heat. Saute onion, carrot, and celery in the hot oil for 5 minutes. Add garlic and thyme and cook for 1 minute. Add broth, white beans, and bacon. Bring to a boil; reduce heat and let simmer for 5 minutes.
- Serve topped with pesto.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 37.3 g, Cholesterol 13.2 mg, Fat 9.2 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.2 g, Sodium 668.7 mg, Sugar 4.7 g
WHITE-BEAN SOUP WITH PESTO
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, appetizer, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 15
Steps:
- To make the soup, heat olive oil in a large pot over medium heat. Add onion, garlic and leek and cook until softened, about 5 minutes. Stir in beans and broth. Bring to a simmer. Cook until beans are almost tender, about 1 hour. Stir in potato cubes. Cook until potato and beans are soft, about 20 minutes. Stir in thyme, salt and pepper.
- Meanwhile, to make the pesto, place basil, shallots and garlic in a food processor. Process until chopped. Add olive oil and water. Process until smooth, stopping several times to scrape down sides of work bowl. Season with salt. Ladle the soup into bowls, garnish with 2 teaspoons of the pesto and serve.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 8 grams, Carbohydrate 71 grams, Fat 11 grams, Fiber 12 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1464 milligrams, Sugar 11 grams
SIMPLE WHITE BEAN AND PESTO SOUP
With a loaf of crusty bread on hand, this recipe will have dinner on the table in five minutes. When you have so few ingredients, the quality must be impeccable. If you have homemade chicken stock, now is the time to use it. You could use a heaping tablespoon of pre-made pesto, but the pine nuts and Parmesan can be distracting from the subtle flavors of the beans. This simplified pesto couldn't be easier. Adapted from Barbara Kafka's _Soup: A Way of Life_ by Nick Kindlesperger at Serious Eats. http://bit.ly/dtLnzy
Provided by DrGaellon
Categories Beans
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a small food processor, combine basil and garlic; process until finely chopped. While running, add oil slowly until a smooth puree forms.
- Heat chicken stock and beans in a saucepan over medium-high heat. When it boils, reduce heat to medium-low, add a heaping tablespoon of the pesto (any excess can be frozen), the Parmesan and a few twists of black pepper. Simmer 1 minute to blend flavors. Taste and season with salt if needed.
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