Beanbasilsoup Recipes

Steps:

• In a large bowl, combine the beans with the water, cover and let soak overnight.
• In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

Steps:

• In large saucepan, bring chicken stock to a boil over medium heat. Add tomatoes, onion and oregano and simmer about 10 minutes. Add beans and continue cooking until onion is tender, about another 10 minutes.
• In blender or food processor, finely chop the garlic and basil. Add olive oil and process until combined. Using a slotted spoon, transfer half the beans and veggies to the basil mixture. Process until smooth, then stir puree back into the soup.
• Cook pasta, reserving 1 cup of cooking water. Stir the pasta into the soup and season with salt and pepper. If the soup is too thick, thin out with the pasta cooking water.
• Garnish with basil and serve.

Steps:

• Saute onion in butter for 5 minutes.
• Add garlic, potatoes, carrots, and celery.
• Saute for 5 minutes.
• Add stock, tomatoes, salt, pepper, and basil.
• Boil, reduce heat and simmer for 10 minutes.
• Add green beans, peas, both beans and pasta.
• Simmer for 10 minutes.
• Add parsley and serve sprinkled with cheese.

Steps:

• In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
• Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.

Steps:

• Soak beans overnight in 2 qts. water. , Add remaining water to softened beans and bring to a boil; reduce heat and simmer 30 minutes. , Stir in the remaining ingredients; simmer 1 hour or until beans are tender. Discard bay leaves.

Steps:

• Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.
• Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.
• Add 6 cups of the soaked beans, cover with 10 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.