CHICKEN AND WHITE BEAN SOUP WITH HERB SWIRL
Provided by Maria Helm Sinskey
Categories Bean Chicken Herb Sauté High Fiber Dinner Lunch Winter Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 4 tablespoons olive oil and next 4 ingredients in small skillet over medium heat until herbs are aromatic, about 11/2 minutes. Pour herb oil into bowl; cool.
- Heat 2 tablespoons oil in large pot over medium heat. Sauté chicken 5 minutes. Using slotted spoon, transfer chicken to bowl. Add 2 tablespoons oil to pot. Add onion, carrots, and celery; sauté until beginning to brown, about 15 minutes. Mix in last 5 ingredients. Bring to boil. Reduce heat; simmer 15 minutes. Add chicken; simmer until cooked through, about 5 minutes. Season with salt and pepper.
- Ladle soup into bowls. Gently swirl 1 teaspoon herb oil into center of each.
FASOLATHA - WHITE BEAN AND TOMATO SOUP
Fasolatha is a white bean and tomato soup with a nice and thick texture. All made from scratch using fresh ingredients.
Provided by [email protected]
Categories Main Course
Time 2h5m
Number Of Ingredients 7
Steps:
- Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
- Add all ingredients except the fresh tomato, tomato paste and olive oil in a cooking pot.
- Pour in 3 liters of water and bring to a boil over hight heat.
- Reduce heat to medium and simmer until beans get cooked and tender. It may take up to 2 hours depending on the variety of beans.
- Add the fresh tomato, tomato paste and olive oil. Make sure there is enough water as to cover the beans by 1/3. Season with salt and pepper.
- Cook for about 30 minutes more until soup gets nice and thick stirring occasionally so it won't stick to the bottom of the pot.
Nutrition Facts : Calories 790 kcal, Carbohydrate 87 g, Protein 28 g, Fat 39 g, SaturatedFat 6 g, Sodium 45 mg, Fiber 33 g, Sugar 4 g, UnsaturatedFat 33 g, ServingSize 1 serving
SIMPLE PLANT-BASED TOMATO AND WHITE BEAN VEGETABLE SOUP
This one-pot plant-based tomato and white bean vegetable soup makes a healthy meal. Simple ingredients and Italian spices...A satisfying vegan dinner
Provided by Katie Simmons
Categories Dinner Entree Main Course Soup
Time 40m
Number Of Ingredients 10
Steps:
- To make the Simple Tomato Vegetable Soup:
- In a large soup pot, combine the onion, carrot, and celery. Saute over medium heat until the vegetables start to turn golden brown around the edges, about 8-10 minutes. Add the garlic, dried basil, and dried thyme. Saute 1-2 more minutes, until the garlic is aromatic.
- Add the tomatoes, vegetable stock, and beans. Cover and bring to a boil. Reduce the heat to a simmer.
- Simmer for 25 minutes, until the flavors come together.
- Remove the lid, and stir in the spinach. Cook 1-2 more minutes, just until the spinach is wilted. Turn off the heat. Season with salt and pepper.
- Enjoy!
Nutrition Facts : Calories 173 kcal, ServingSize 1 serving
TOMATO, WHITE BEAN AND KALE SOUP
Provided by Fork Knife Swoon
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the onion, and cook, stirring occasionally, until soft and translucent and just beginning to brown, about 4-5 minutes. Add the garlic and cook for another minute or two. Add the butter, and as it melts, stir in the herbs. Let cook for another two minutes, or until the onions are lightly golden.
- Add the tomatoes followed by the stock and red wine and stir to combine. Cover, and bring the stock to a boil, then turn the heat down to low, and let simmer uncovered for 15-20 minutes. Season with salt and pepper, to taste.
- Add the white beans and torn kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread.
WHITE BEAN TOMATO SOUP WITH KALE
A simple, flavorful tomato soup with fresh kale, hearty beans, and a splash of balsamic vinegar. Only 30 minutes to prepare, and a great lunch or dinner!
Provided by Kaitlin - The Garden Grazer
Categories Soup
Time 30m
Number Of Ingredients 10
Steps:
- Dice onion.
- In a large stockpot over medium-high heat, sauté onion for about 8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic and dice zucchini.
- When onion is translucent, add garlic, zucchini, and dried basil. Stir and sauté for 1 minute.
- Add 3 cups vegetable broth, diced tomatoes with juice, and balsamic vinegar. Increase heat and bring to a light boil.
- Meanwhile, rinse and drain beans and add to pot.
- Once boiling, reduce heat to medium-low, cover, and gently simmer for 10 minutes.
- Meanwhile, roughly chop kale (large stems removed). Stir in kale during the last few minutes of cooking. Salt/pepper to taste (and top with fresh herbs before serving if desired).
Nutrition Facts : Calories 191 kcal, Carbohydrate 41 g, Protein 13 g, Fat 1 g, SaturatedFat 1 g, Fiber 11 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
SMOKY TOMATO AND WHITE BEAN SOUP
Serve this brimming-with-flavor soup in deep bowls that you can cozily wrap your hands around on a chilly evening. It's easy to make, easy to eat and one of those recipes that gets even more flavorful with time, so it is perfect for making ahead. It even freezes well. Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019. Photo credit: Melanie McDonald.
Provided by Linda & Alex
Categories Entree Main Course Soup
Time 42m
Number Of Ingredients 13
Steps:
- In a large skillet, heat the olive oil or water (for oil-free cookinover medium heat. Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.
- Add the garlic, smoked paprika and cumin and continue to cook for another 2 minutes, stirring constantly. Then add all the other ingredients. Stir well to combine, allow to come to a simmer and cook for another 20 minutes. Add a little water to adjust the consistency to your liking, check the seasoning and adjust to taste; then serve. I like the soup chunky, but you can use an immersion blender right in the pan to make it smoother and creamier, if you want to.
- tips: Make this soup with only 11/2 to 2 cups (360 to 480 mof stock instead of 3 cups (720 ml), so it's more like a thick stew, and serve it over rice, quinoa or couscous.
Nutrition Facts : Calories 232 kcal, Carbohydrate 41 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Sodium 2245 mg, Fiber 11 g, Sugar 13 g, ServingSize 1 serving
WHITE BEAN SOUP
A comforting creamy white bean soup with smoky thick-cut bacon, tender vegetables and fragrant herbs-it's warming coziness in a bowl.
Provided by Ingrid Beer
Categories Side
Time 55m
Yield Serves 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 833 calories
WHITE BEAN SOUP WITH TOMATOES AND HERBS
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- If using fresh herbs, make an herb packet by placing a large square of cheesecloth on a counter. Place the thyme, rosemary and half the oregano in the center, gather the ends together and tie to enclose. Remove the leaves from the remaining bunch of oregano, chop and reserve.
- Combine the beans, fresh herb packet or the dried herbs and water in a large saucepan or stockpot. Bring to a boil, reduce to a simmer and cook, covered, until the beans are cooked through but still firm, 1 hour. Remove from the heat. Lift out and discard the herb bundle.
- In a large stockpot, heat the olive oil or butter over medium heat. Saute the onions until golden, 15 to 20 minutes.
- Stir in the garlic and cook just until the aroma is released, about 5 minutes. Add the tomatoes and their liquid, salt, pepper and half of the reserved chopped oregano (if using fresh). Reduce the heat to medium low and cook, stirring frequently, until the liquid is evaporated. Stir in the beans and their cooking liquid and cook 5 minutes longer.
- Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer and cook about 40 minutes, or until the beans are very tender.
- Serve hot, garnished with the remaining chopped fresh oregano and lime wedges.
SIMPLE TOMATO-SPINACH-WHITE BEAN SOUP
I made this up one winter when I was too lazy to make minestrone, but wanted something kind of similar. REALLY easy and healthy! Measurements and times are approximate.
Provided by Ameliahead
Categories Spinach
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute garlic and onion in olive oil until tender.
- Add tomatoes and herbs and cook until heated through. Season with salt and pepper.
- Add beans and broth, and cook until soup simmers. Check for seasoning.
- Just before serving, add spinach a handful at a time, until wilted.
- Serve--very good with a hunk of crusty bread and a salad.
Nutrition Facts : Calories 200.2, Fat 5.8, SaturatedFat 0.9, Sodium 446.6, Carbohydrate 29.2, Fiber 10.1, Sugar 7.2, Protein 9.7
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.
Nutrition Facts : Calories 94 kcal, Carbohydrate 7 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 360 mg, Fiber 11 g, Sugar 2 g, ServingSize 1 serving
SHRIMP AND WHITE BEAN STEW
Make and share this Shrimp and White Bean Stew recipe from Food.com.
Provided by sandrasothere
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a soup pot. Add onion and garlic and cook, stirring frequently,until the onion softens, about 3 minutes.
- Stir in the beans, tomatoes, and herbs.
- Add broth and bring to a boil over high heat.
- Reduce heat and simmer until the stew is slightly thickened, about 15 minutes.
- Add the shrimp and simmer just until cooked through, about 2 minutes.
- Add parsley and serve.
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- Swirl the olive oil in a Dutch oven set over medium heat. When you feel the heat emanating off the pan, then dump in the onion, garlic, fennel, carrots, and celery. Sprinkle them with salt, crushed red pepper flakes, and smoked paprika.
- Let the vegetables cook in the hot oil, stirring occasionally, until they soften and release their aroma - about 8 minutes.
- Pour in the tomatoes and broth, and bring the contents of the pot up to a boil over medium-high heat. Immediately turn down the heat to medium low, and then stir in the beans. Simmer about 15 minutes until the vegetables are tender and the beans are warmed through.
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