BEEF AND CANNELLINI BEAN MINESTRONE
Provided by Giada De Laurentiis
Time 52m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.
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.
HEARTY BEEF & BEAN SOUP
I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts :
CANNELLINI BEAN SOUP
A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup. Make it a day ahead of time -- it will taste even better when you're ready to eat it.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 servings
Number Of Ingredients 12
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.
ITALIAN BEEF AND BEAN SOUP
Souper solution. Serve this soup with a salad and breadsticks and make it a quick and easy meal in minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- In 1-quart resealable food-storage plastic bag, place flour, salt and pepper. Seal bag; shake until blended. Add beef; seal bag and shake until beef is evenly coated with flour mixture.
- In 3-quart heavy saucepan or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 5 minutes, stirring occasionally, until brown on all sides.
- Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat; simmer uncovered 15 to 20 minutes or until vegetables are tender. Serve with cheese.
Nutrition Facts : Calories 230, Carbohydrate 25 g, Cholesterol 35 mg, Fiber 6 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 3 g, TransFat 0 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
CANNELLINI BEAN SOUP
We eat a lot of bean based soups in this house and I am always looking for another one to try. Cannellini beans are some of my favorites so I had to grab this recipe when I saw it in the Winter 2008 copy of the BBC Easy Cook magazine. The recipe states that it is suitable for freezing.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry the shallots, garlic, carrot, celery, leeks and bacon in the oil for 7 minutes, until softened but not brown.
- Pour in the stock and add the bay leaves and oregano.
- Season and bring to the boil, cover the pan and simmer gently for 15 minutes.
- Tip in the beans, re-cover and simmer for a further 5 minutes.
- Swirl the chopped parsley into the soup.
- Serve sprinkled with a little extra parsley.
BEEF WITH CANNELLINI BEANS
Another recipe found in a Leggo's cookbook, this is lovely & rich tasting, goes great with rice and crusty bread for soaking up the sauce!!
Provided by Mandy
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a pan and add the onion, beef & sausage, saute over high heat, stirring constantly until the beef juices run.
- Pour in the tomato paste, water & wine & season with salt & pepper.
- Bring to the boil & cover & simmer for 45 minutes.
- Add the beans & cook uncovered for a further 15 minutes.
Nutrition Facts : Calories 1002.1, Fat 63, SaturatedFat 23.8, Cholesterol 201.4, Sodium 2288.3, Carbohydrate 41.3, Fiber 10.2, Sugar 7.3, Protein 59.5
TUSCAN CANNELLINI BEAN SOUP (VEGETARIAN)
I love this recipe because it is flavourful, satisfying and filling while being vegetarian and healthy. You also don't need any broth or bouillon which is great for those watching their sodium. It's from the cookbook, "Lucinda's Rustic Italian Kitchen" by Lucinda Scala Quinn. (She is also a co-host of the "Everyday Food" cooking series on PBS.)
Provided by blucoat
Categories Beans
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse beans well and place in a large pot. Cover with 4 quarts (or a little less than 4 litres) 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 minute Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 minute.
- 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 ½ but up to 2 ½ 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 and freshly black pepper and a drizzle of olive oil.
Nutrition Facts : Calories 287.1, Fat 5.8, SaturatedFat 0.8, Sodium 927.9, Carbohydrate 45.1, Fiber 17.6, Sugar 4.8, Protein 15.9
ITALIAN SAUSAGE SOUP WITH CANNELLINI BEANS
This Italian sausage soup with cannellini beans is a family favorite and perfect for a cold winter day.
Provided by Danielle
Time 1h15m
Yield 10
Number Of Ingredients 23
Steps:
- Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
- Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
- Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
- After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.
Nutrition Facts : Calories 483.3 calories, Carbohydrate 48.6 g, Cholesterol 37.2 mg, Fat 21.1 g, Fiber 10.5 g, Protein 25 g, SaturatedFat 6.9 g, Sodium 2477.4 mg, Sugar 8.2 g
CANNELLINI BEAN SOUP
Make and share this Cannellini Bean Soup recipe from Food.com.
Provided by keort
Categories Beans
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, slowly cook onion, fennel and celery in oil until softened.
- Add sausage, garlic and herbs, then cook another 1-2 minute.
- Deglaze with sherry and reduce by half.
- Add the stock (it should cover by 1-1/2 inches-add more stock or water if needed).
- Add beans and simmer until very soft (about 1-1/2 hours if dry).
Nutrition Facts : Calories 135.1, Fat 4.9, SaturatedFat 0.9, Cholesterol 2.7, Sodium 322.9, Carbohydrate 14.4, Fiber 3.8, Sugar 3.2, Protein 5.8
CANNELLINI BEAN SOUP (VOLUMETRICS)
Quick to make, high-fiber soup from The Volumetrics Eating Plan. Omit cheese and add some nutritional yeast for the vegan version. Use any white bean you prefer. Freezes well.
Provided by zeldaz51
Categories Beans
Time 30m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- Lightly spray a 4 to 5 quart pot with cooking spray and place over medium heat. Add the oil, onion, and garlic and cook 5 minutes, stirring frequently.
- Stir in remaining ingredients (except cheese) and bring to a simmer, stirring occasionally. Simmer 10 minutes, stirring occasionally. Sprinkle with Parmesan when serving.
Nutrition Facts : Calories 205.1, Fat 3.8, SaturatedFat 1.3, Cholesterol 4.4, Sodium 506.7, Carbohydrate 32.9, Fiber 10.7, Sugar 9.6, Protein 11.5
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