CREAMY TUSCAN WHITE BEAN SOUP
This Creamy Tuscan White Bean Soup is easy to make and packed full of the flavors of Tuscany. Soup and crusty bread is the ultimate comfort food, and this bean soup is so easy to make! With a few tins of beans, rosemary, garlic, and parmesan, you can have a creamy bean soup that is packed with flavor and ready in under 20 minutes! The perfect meal for winter, this soup tastes delicious but is remarkably healthy, with a smooth, creamy texture without the need to add heavy cream!
Provided by Claire | Sprinkle and Sprouts
Time 20m
Number Of Ingredients 11
Steps:
- Empty the contents of one of the cans of beans (beans and liquid) into a blender and puree until smooth.1 can of beans
- Drain the remaining two cans and set them to one side.2 cans of beans
- Peel and finely chop the onion and garlic cloves.1 onion5 garlic cloves
- Pour the oil into a large saucepan.2 tablespoons olive oil
- Add the chopped onion and cook for 3-4 minutes until softened.
- Add the chopped garlic and cook for an additional minute.
- Add the 2 cans of drained beans to the pan and stir to coat in the olive oil.
- Tip in the pureed beans, then rinse the blender out with the vegetable broth and add this to the soup.2 cups vegetable broth
- Add the rosemary, Italian seasoning, salt, and black pepper.1 tablespoon of chopped fresh rosemary1 teaspoon of dried Italian seasoning½ teaspoon of salt¼ teaspoon of black pepper
- Bring the soup to a simmer and cook gently for 10 minutes over low heat.
- Remove the soup from the heat and add in the grated parmesan and fresh spinach leaves.½ cup of grated parmesan1 cup of fresh spinach leaves
- Stir to melt the cheese and wilt the spinach.
- Taste the soup and add more salt and pepper to taste.salt and pepper to taste
Nutrition Facts : Calories 518 kcal, Carbohydrate 76 g, Protein 30 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 976 mg, Fiber 17 g, Sugar 3 g, ServingSize 1 serving
WHITE BEAN SOUP WITH ROSEMARY & PARMESAN
This hearty soup is a nice change of pace from boring old chicken noodle. Fresh veggies and rosemary lend fantastic flavor the whole family will love. -Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook the celery, onion, carrot and garlic in oil until tender. Stir in the rosemary, salt and pepper; cook 1 minute longer. Stir in broth and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook pasta according to package directions., Remove soup from the heat; cool slightly. Place a third of the soup mixture in a blender. Cover and process until pureed; return to pan. Drain pasta; stir into soup. Heat through. Sprinkle with cheese.
Nutrition Facts : Calories 155 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 778mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
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.
PRESSURE COOKER WHITE BEAN-PARMESAN SOUP
A pressure cooker renders dried beans buttery soft in a fraction of the time the stovetop would take. For this recipe, seek out whole wheat berries - not hulled or pearled - because they stand up to the long cook time, developing a pleasant chewiness while maintaining their shape. You can substitute whole farro or spelt, but make sure the farro is not pearled. The key to this soup's flavor is the Parmesan rind, which infuses the soup with an earthy saltiness. Finally, don't forget the finishing touches of lemon and parsley: They add brightness and bring other deeper flavors into sharper focus. You can also make this recipe in a slow cooker. Find that recipe here.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Using the sauté setting, heat the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season generously with salt. Add the fennel and cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 minutes. Add the celery, garlic, fennel seeds and red-pepper flakes and cook, stirring often, until fragrant, 2 minutes. Add the rosemary and the wine. Bring to a simmer and reduce by half, about 2 minutes.
- Add the stock, using 7 cups if you have a 6-quart pressure cooker or 8 cups if you have an 8-quart pressure cooker. Season with 1/2 teaspoon salt. Stir in the beans, wheat berries and Parmesan rind. Cover and set steam valve to sealed position. Pressure cook on high for 70 minutes.
- Allow the pressure to release naturally for 15 minutes then release the remaining pressure manually. Taste the beans to make sure they are soft. If they are not as soft as you would like, cover and set steam valve to sealed position. Pressure cook on high for 10 more minutes and then quick-release the pressure.
- Before serving, remove and discard the rosemary sprigs. Stir in the chopped parsley, lemon juice and reserved fennel fronds. Season to taste with salt and pepper. Divide among bowls and top generously with grated Parmesan.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 18 grams, Fiber 14 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 1002 milligrams, Sugar 8 grams
WHITE BEAN SOUP WITH ROSEMARY AND PARMESAN
This sturdy, but tasty bean soup is from the Williams-Sonoma Kitchen Library, "Beans & Rice". Be sure to top with freshly grated Parmesan cheese and serve with hot crusty whole-wheat bread, dipped in olive oil.
Provided by My Food Coach
Categories Beans
Time 2h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Place beans in bowl or pot and add plenty of water to cover beans. Soak overnight. Drain beans, discarding water, and set beans aside.
- In large pot over medium heat, warm olive oil.
- Add onion, carrot and celery and saute, stirring, until vegetables are soft, about 10 minutes.
- Add garlic and rosemary and continue to saute for 3 minutes.
- Add drained beans and stock.
- Bring to a boil, then reduce heat to low and gently simmer, uncovered, until tender, 1 to 1-1/2 hours.
- Remove from heat and let cool slightly.
- Place one-third of the bean mixture in a blender or in a food processor fitted with a metal blade. Puree until smooth. Return the puree to soup and reheat gently.
- Season to taste with salt and pepper.
- Ladle soup into individual bowls. Garnish with freshly grated Parmesan cheese and parsley.
Nutrition Facts : Calories 274.8, Fat 12.8, SaturatedFat 3.3, Cholesterol 15.7, Sodium 649.2, Carbohydrate 25.5, Fiber 5.5, Sugar 6, Protein 14.4
WHITE BEAN SOUP
A hearty and flavorful winter meal that can easily be made vegetarian, if desired.
Provided by MEADOWG
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g
SLOW-COOKER WHITE BEAN PARMESAN SOUP
Parmesan rinds are magic. After a long braise, that hard, waxy scrap infuses the entire soup with its rich, distinctive flavor. Here, they make a wholesome soup taste like an incredible indulgence. So don't ever throw them away. They keep in the freezer indefinitely. The wheat berries here are also a great match for the slow cooker. While they may not be the most glamorous grains, they hold their shape and take a conveniently long time to get tender. You can find them at many grocery or natural-foods stores, as well as online. But you can also substitute farro or spelt (whole grains but not pearled). Just note that they'll cook faster and may end up quite soft after an 8-hour cook time.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 10h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Put the soaked, drained beans in a 5- to 8-quart slow cooker, and season them generously with salt and pepper. Add the Parmesan rinds and the wheat berries.
- Warm the oil in a large skillet over medium-high heat. Add the onion, season generously with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the fennel. Continue to cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 more minutes. Add the celery and garlic, and cook, stirring, until just softened, about 1 minute. Add the fennel seeds and red pepper, and cook, stirring constantly, until combined and fragrant, about 1 minute. Add the rosemary and the wine and let the wine bubble until the pan is almost dry, about 2 minutes.
- Scrape the mixture from the skillet into the slow cooker. Add the stock, and season it: Add 1/2 teaspoon salt, if you are using low-sodium broth, or 1 teaspoon salt, if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Stir to combine, and cook on low until the wheat berries are tender and the beans are creamy, about 8 to 10 hours. (Taste the beans to make sure they are creamy; they can vary in their cooking time depending on their age.) The soup can hold well on warm for 1 to 2 additional hours.
- Before serving, remove and discard the rosemary sprigs. Stir in the parsley, lemon juice, and reserved fennel fronds. Taste and add salt and pepper if necessary. Serve in bowls topped generously with grated Parmesan.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 13 grams, Carbohydrate 86 grams, Fat 23 grams, Fiber 18 grams, Protein 42 grams, SaturatedFat 9 grams, Sodium 1191 milligrams, Sugar 9 grams
PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS
Whatever you do, don't throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup's broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.
Provided by Ali Slagle
Categories dinner, soups and stews, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
- To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
- Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
- Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
- Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.
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