Creamy Tuscan White Bean Soup Recipes

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TUSCAN WHITE BEAN AND GARLIC SOUP

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 11



Tuscan White Bean and Garlic Soup image

Steps:

  • Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
  • Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

TUSCAN TOMATO-WHITE BEAN SOUP

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Tuscan Tomato-White Bean Soup image

Steps:

  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
  • Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
  • Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large onion, chopped
5 cloves garlic, smashed
Kosher salt
2 tablespoons tomato paste
2 pounds tomatoes, chopped
2 15-ounce cans no-salt-added white beans, drained and rinsed
1 quart low-sodium vegetable or chicken broth
1 sprig rosemary, plus 1 teaspoon chopped leaves
1/4 teaspoon red pepper flakes, plus more for sprinkling
4 cups cubed ciabatta bread (about 4 ounces)
1/2 cup shredded mozzarella cheese (about 2 ounces)

CREAMY ITALIAN WHITE BEAN SOUP

Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.

Provided by colleenlora

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 11



Creamy Italian White Bean Soup image

Steps:

  • In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
  • With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
  • In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
  • Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 38.1 g, Cholesterol 2.4 mg, Fat 4.9 g, Fiber 11.2 g, Protein 12 g, SaturatedFat 0.5 g, Sodium 1014.4 mg, Sugar 2.3 g

1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 (16 ounce) cans white kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
¼ teaspoon ground black pepper
⅛ teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed and thinly sliced
1 tablespoon lemon juice

CREAMY TUSCAN BEAN AND CHICKEN SOUP

Simmer white beans, chicken and bacon with cream of celery soup and baby spinach for this hearty, quick, Tuscan-inspired soup.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 9



Creamy Tuscan Bean and Chicken Soup image

Steps:

  • Heat the soup, water, beans, tomatoes, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
  • Stir in the spinach. Cook for 5 minutes or until the spinach is wilted. Serve the soup with a drizzle of oil and sprinkle with the cheese.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 24.4 g, Cholesterol 47.6 mg, Fat 14 g, Fiber 7.2 g, Protein 23.9 g, SaturatedFat 3.1 g, Sodium 1251.6 mg, Sugar 3.3 g

1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
2 cups water
1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
2 cups cubed cooked chicken
¼ cup bacon bits
3 ounces fresh baby spinach leaves
1 tablespoon Olive oil
¼ cup Grated Parmesan cheese

CREAMY ITALIAN WHITE BEAN SOUP

Make and share this Creamy Italian White Bean Soup recipe from Food.com.

Provided by Little Bee

Categories     Beans

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11



Creamy Italian White Bean Soup image

Steps:

  • In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
  • With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
  • In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
  • Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and pepper flakes. Serve with fresh grated Parmesan cheese on top.

Nutrition Facts : Calories 271.2, Fat 5.7, SaturatedFat 1, Sodium 1078.1, Carbohydrate 39.6, Fiber 14.6, Sugar 6.2, Protein 16.9

1 tablespoon olive oil
1 onion, chopped
1 stalk celery, chopped
1 garlic clove, minced
2 (16 ounce) cans white kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed and thinly sliced
1 pinch hot pepper flakes

CREAMY WHITE BEAN SOUP

Found this recipe today in our local paper and have already made it. It is fabulous! I didn't even have to adjust the seasonings, they are right on!

Provided by Marie

Categories     Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9



Creamy White Bean Soup image

Steps:

  • Heat olive oil in a 4 quart saucepan on medium high heat.
  • Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
  • Add beans, water, and seasonings.
  • Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
  • Take half of soup and blend in blender until smooth.
  • Return soup to bean mixture in pan and stir.
  • Ladle into bowls and drizzle with olive oil before serving.
  • Top with freshly grated Parmesan cheese, if desired.
  • Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.

2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, chopped fine
4 large garlic cloves
2 (15 ounce) cans cannellini beans, undrained
5 cups water
1 teaspoon italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper

CREAMY TUSCAN WHITE BEAN SOUP

Garlic and rosemary give this creamy soup an unmistakably Tuscan vibe.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 10



Creamy Tuscan White Bean Soup image

Steps:

  • In a medium saucepan over low heat, add the olive oil. When hot, add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is translucent and tender, about 10 minutes.
  • Add the garlic and cook, stirring, for another minute.
  • Add 2 cans cannellini beans, vegetable broth, and rosemary. Increase heat to high and bring to a boil. Reduce to a simmer and cook, uncovered, for 15 minutes.
  • Remove from heat and allow mixture to cool to a safe temperature for pureeing. Using an immersion blender or transferring the soup to a blender in batches, completely puree mixture. If the soup seems too thick, add additional broth (the soup should be thinner than baby food but thicker than a brothy soup).
  • Return to medium-low heat. Stir in the remaining two cans beans and, if using, the heavy whipping cream. Return to a simmer.
  • Taste and season with additional kosher salt and freshly ground pepper if desired. Serve with additional chopped fresh rosemary and a drizzle of olive oil if you like.

Nutrition Facts : Calories 112 kcal, Sugar 1 g, Sodium 613 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 12 g, Fiber 4 g, Protein 3 g, ServingSize 1 serving

2 tablespoons olive oil
1/2 medium yellow onion (diced) (about 1 cup)
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
4 medium cloves garlic (minced)
2 15-ounce cans + 2 (15-ounce) cans cannellini beans, drained and rinsed, divided
4 cups low-sodium vegetable broth
2 teaspoons chopped fresh rosemary
1/2 cup heavy whipping cream (optional; omit for a vegan version)
Additional olive oil and fresh chopped rosemary for garnish (if desired)

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