ITALIAN CHICKEN AND BEAN STEW
Bring together chicken thighs, cannellini beans, tomatoes and oregano in this rustic Italian stew.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
- Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.
WINTER CHICKEN SOUP WITH TOMATOES AND CANNELLINI BEANS
Make and share this Winter Chicken Soup With Tomatoes and Cannellini Beans recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a big soup pot over medium heat, cook the bacon until the fat renders, about 3 minutes.
- Add in the onion and garlic; stir/saute in the bacon drippings until tender and the bacon is crisp, about 5 minutes longer.
- Add all the remaining ingredients except the parmesan.
- Decrease heat to low and simmer, uncovered, until the flavors are blended, 10-15 minutes.
- Serve with Parmesan sprinkled on top.
Nutrition Facts : Calories 557.7, Fat 14.9, SaturatedFat 4.7, Cholesterol 34.8, Sodium 1106.1, Carbohydrate 70.6, Fiber 15.5, Sugar 8.9, Protein 34.6
CHICKEN BEAN SOUP
This chicken bean soup is the perfect dish for a chilly fall or winter day!
Provided by Amanda Formaro
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the olive oil in Dutch oven or stockpot over medium heat. Sauté chicken until no longer pink. Remove chicken with slotted spoon to a bowl and set aside.
- Add remaining 2 tablespoons of oil to the Dutch oven. Add onion, carrots and celery sauté until they begin to brown, about fifteen minutes.
- Puree the canned tomatoes in a food processor until no chunks remain.
- Add pureed tomatoes, broth, both cans of beans, parsley and bay leaf to Dutch oven. Bring to a boil then reduce heat and simmer for 15 minutes.
- Add chicken and simmer until cooked through, 5-10 minutes. Season with salt and pepper to taste.
Nutrition Facts : ServingSize 1 portion, Calories 383 kcal, Carbohydrate 44 g, Protein 34 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 1129 mg, Fiber 13 g, Sugar 5 g
WINTER CANNELLINI BEAN SOUP
A freeze-ahead soup that's perfect for a festive meal - no more last minute panics
Provided by Good Food team
Categories Dinner, Soup
Time 1h
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan and tip in the shallots, garlic, carrot, celery, leeks and bacon. Cook over a medium heat for 5-7 minutes, stirring occasionally, until softened but not browned.
- Pour in the stock, then add the bay leaves and oregano or marjoram. Season and bring to the boil, then cover the pan and simmer gently for 15 minutes. Tip in the beans, cover again and simmer for a further 5 minutes.
- Pour the soup into a freezer container and leave it to cool completely, then seal, label and freeze for up to a month.
- Defrost the soup at room temperature for 3 hours, (or overnight).
- Tip into a saucepan, reheat gently until bubbling, and simmer for 5 minutes. Taste for seasoning. Swirl in the chopped parsley, ladle into warm bowls and top each with a drizzle of olive oil and a parsley sprig.
Nutrition Facts : Calories 214 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.78 milligram of sodium
TOMATO AND CANNELLINI BEAN SOUP
"Vegetable soup is something I can eat a ton of and still feel healthy. The problem is, I get hungry again two hours later. So I came up with a version with beans, which deliver protein and texture, tiding me over to the next meal." -Rick Martinez, associate food editor, digital
Provided by Rick Martinez
Categories Soup/Stew Bean Fennel Garlic Healthy Kid-Friendly Bon Appétit Small Plates
Yield 6 servings
Number Of Ingredients 18
Steps:
- Beans Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35-45 minutes. Let beans cool in cooking liquid; discard bay leaves.
- Do ahead
- Beans can be cooked 3 days ahead. Cover and chill.
- Soup:
- Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, 1/2 tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.
- Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30-45 minutes.
- Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.
- Do ahead
- Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.
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