White Bean Soup With Rosemary Parmesan Food

SLOW-COOKER WHITE BEAN PARMESAN SOUP

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.

CREAMY TUSCAN WHITE BEAN SOUP

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

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.

WHITE BEANS WITH GARLIC, LEMON & PARMESAN

Steps:

• Spread the beans on a baking sheet. Rinse the beans well, put them in a large pot, cover by 3 to 4 inches of water, add the salt, onion, and rosemary, and bring to a boil. Reduce the heat to a simmer, cover and cook until the beans are very tender but not falling apart, 45 minutes to 1-1/2 hours, longer if necessary. Start checking early because beans cook at different rates; if the water level gets low, add more. When the beans are cooked, let them cool in their liquid for about 15 min. and then drain. Transfer them to a large bowl and keep them warm. (If using canned beans, rinse and drain them well.)
• Meanwhile, in a small saucepan or skillet, combine the olive oil, garlic, and rosemary. Heat gently until the rosemary starts to sizzle lightly, remove the pan from the heat, and leave to steep for about 20 min. Discard the rosemary.
• Take the garlic cloves from the oil (reserve the oil) and put them in a food processor, along with the anchovies, grated cheese, salt, pepper, zest, and lemon juice. Process to a fairly smooth mixture. Taste for seasoning; the dressing should be highly seasoned.
• Toss the dressing with the warm beans, using a rubber spatula to gently fold so the beans get well coated but not smashed. Let the beans sit for a few minutes and then toss a few more times. It may seem like too much liquid at first, but the beans will gradually absorb it all. Fold in the reserved infused oil, the tomatoes, and the parsley. Taste for seasoning and serve.

WHITE BEAN SOUP WITH ROSEMARY & PARMESAN

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.

WHITE BEAN SOUP WITH ROSEMARY AND PARMESAN

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.

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.

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!

BRAISED WHITE BEANS AND GREENS WITH PARMESAN

Steps:

• In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
• Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
• Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
• Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

10-MINUTE PARMESAN WHITE BEAN SOUP WITH SPINACH

Steps:

• In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
• Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
• Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes).
• Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.Serve immediately.

WHITE BEAN AND ROSEMARY SOUP

Steps:

• Rinse well and drain white beans. Rinsing away the liquid around canned beans can help cut down on the amount of gas you may experience from beans.
• In a large pot, warm the olive oil over medium-high heat. Add onion, carrot, and celery. Saute while stirring lightly until vegetables are soft (5 to 10 minutes).
• Add garlic and rosemary and saute for another 3 to 4 minutes.
• Add drained beans and vegetable stock.
• Bring to a boil, reduce heat, and simmer gently for 20 to 30 minutes.
• After simmering, place 1/3 to ½ of the bean soup in the blender.
• Carefully blend until thick and smooth. Caution: Be very careful when blending, letting steam and heat escape every few seconds, by lifting blender lid slowly throughout blending. If steam and heat build up, the lid can blow off the blender.
• Return blended soup to pot and stir to mix.
• Season with salt and pepper.
• Ladle soup into bowls and sprinkle each bowl with a little parmesan cheese.
• See above for chili variation.
• * if you do not like pureed soup, do not use the blender method just eat as cooked. I like it without the blender method.

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.