White Kidney Bean Soup Food

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THE BEST WHITE BEAN SOUP



THE BEST WHITE BEAN SOUP image

If you ever thought that beans are boring, this creamy flavor-packed white bean soup will blow your mind! This is a simple, vegan and budget-friendly recipe that tastes and smells amazing. Added bonus? It will be on the table in 25 minutes!

Provided by Katia

Categories     Main Course     Soup

Number Of Ingredients 15

2 cans (28oz - 800 grams) cannellini beans or white beans, drained
1 medium-size onion, diced
1 celery stalk, diced
1 large carrot, diced
1-2 garlic cloves, diced or pressed
1 cup (7 oz - 200 grams), frozen spinach * ((optional))
2 medium-size potatoes, peeled and cut into chunks
1 Tbsp olive oil, plus more for serving
1 Tbsp tomato paste
1/3 cup (80 ml) white wine ()
1 sprig rosemary (or 1 Tbsp of chopped fresh leaves/1/2 tsp of dried)
2 cups (500 ml) vegetable broth or hot water ()
1/2 tsp paprika ((optional))
1/2 tsp fine salt, plus more to taste
1/8 tsp black pepper, plus more to taste

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!

Nutrition Facts : Calories 350 kcal, Carbohydrate 57 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, Sodium 160 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving

MEDITERRANEAN WHITE BEAN SOUP



Mediterranean White Bean Soup image

Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein

Provided by Yumna Jawad

Categories     Soup

Time 35m

Number Of Ingredients 14

1 tablespoon olive oil
1 large onion (chopped)
2 garlic cloves (minced)
2-3 large carrots (chopped)
2-3 celery rib (chopped)
6 cups vegetable broth
1 teaspoon dried thyme
½ teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
3 15-ounces canned white beans (drained and rinsed)
2 cups baby spinach
Fresh parsley (finely chopped, for serving)
Grated parmesan cheese (for serving)

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.

Nutrition Facts : Calories 295 kcal, Carbohydrate 52 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Sodium 415 mg, Fiber 12 g, Sugar 3 g, ServingSize 1 serving

KIDNEY BEAN SOUP



Kidney Bean Soup image

This is a good hearty soup that is delicious served over rice. An all time favorite of my husband's. This soup gets very thick the next day, so you might want to add more water then. Enjoy.

Provided by Tracey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 2h20m

Yield 8

Number Of Ingredients 9

3 pork chops
3 carrots, sliced
3 celery, chopped
1 cup canned whole tomatoes, chopped
1 onion, chopped
2 (19 ounce) cans kidney beans
2 potatoes, cubed
2 cubes beef bouillon cube
salt to taste

Steps:

  • Place meat, carrots, celery, and tomatoes in a large pot over medium heat. Fill with water to completely cover meat, almost to the top of the pot. Bring to a boil, then reduce heat and simmer 90 minutes.
  • In a frying pan, fry chopped onions until browned; put aside.
  • To the soup pot, add kidney beans with their liquid, potatoes and fried onions; cook until potatoes are tender, about 20 minutes. Add the beef bouillon cubes, and cook for 5 minutes. Add salt to taste. Serve.

Nutrition Facts : Calories 300.5 calories, Carbohydrate 36 g, Cholesterol 29.7 mg, Fat 10.7 g, Fiber 11 g, Protein 15.8 g, SaturatedFat 3.5 g, Sodium 627.3 mg, Sugar 3.7 g

ITALIAN CHICKEN SOUP (WITH KIDNEY BEANS)



Italian Chicken Soup (With Kidney Beans) image

Great way to warm up the tummy on a cold winter's night. Do not let the long list of ingredients scare you off - this is simple and so good. From Taste of Home, submitted by John Croce (Massachusetts). Serve with crusty Italian bread. My kids love this too.

Provided by mums the word

Categories     Poultry

Time 2h15m

Yield 12-14 serving(s)

Number Of Ingredients 19

4 chicken breast halves (bone in)
1 onion, halved
1 carrot, quartered
3 stalks celery & leaves, chopped
2 (14 1/2 ounce) cans chicken broth
2 cups water
2 chicken bouillon cubes
2 bay leaves
1 (14 1/2 ounce) can diced tomatoes, undrained
6 -8 green onions, thinly sliced
1/2 cup chopped parsley
1/4 cup ketchup
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 (15 1/2 ounce) cans kidney beans, rinsed and drained
1/4 cup romano cheese, grated

Steps:

  • In a 5 quart Dutch oven, combine the first eight ingredients and bring to a boil.
  • Reduce heat and simmer 1 1/2 hours.
  • Remove chicken to a platter to cool and strain the broth, discarding the vegetables and bay leaves.
  • Remove skin and bones from chicken and discard, cutting chicken into bite-size pieces - set aside.
  • Return broth to Dutch oven and add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper and bring to a boil.
  • Reduce heat and simmer 45 minutes, then add beans, cheese and chicken and allow to heat through.

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