Green Bean Parmesan Soup Recipes

Steps:

• Melt butter in a medium saucepan and add the green beans and garlic cooking for 2-3 minutes over medium heat,stirring frequently.
• Stir in the stock and season with salt and pepper;bring to a boil.
• Lower heat and simmer,uncovered,for 10-15 minutes until beans are tender.
• Pour soup into a food processor and process until smooth.
• Return to pan and reheat slowly.
• Stir in Parmesan cheese and cream and sprinkle with parsley.

Steps:

• 1. Melt the butter or margarine in a medium saucepan. Add the green beans and garlic and cook for 2 to 3 minutes over medium heat, stirring frequently.
• 2. Stir in the stock and season with salt and pepper. Bring to a boil. Lower the heat and simmer, uncovered, for 10 to 15 minutes until the beans are tender.
• 3. Pour the soup into a blender or food processor and process until smooth. Alternately, puree the soup in a food mill. Return to the pan and reheat slowly.
• 4. Stir in the parmesan cheese and cream and sprinkle with parsley. Serve hot.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
• Place trimmed green beans into the prepared baking dish. Season with sea salt, pepper, and garlic powder; toss to coat. Sprinkle Parmesan cheese on top.
• Roast in the preheated oven until cheese melts and forms a crisp shell over beans, about 10 minutes. Serve immediately.

Steps:

• In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.

Steps:

• In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
• Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
• Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

Steps:

• Melt the butter in a saucepan. Add the green beans and garlic and cook over medium heat for about 3 minutes, stirring frequently. Stir in the vegetable broth and season, to taste, with saltand pepper. Lower the heat and simmer for about 15 minutes, until the green beans are tender.
• Transfer the soup to a blender or food processor and process till smooth (the puree setting should work fine). Return the soup to the saucepan and reheat slowly.
• Stir in the Parmesan cheese and cream. Serve hot.

Steps:

• Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside.
• Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.

Steps:

• To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
• To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
• Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
• Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
• Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.

Steps:

• Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute. Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the bouquet garni. Bring to a gentle boil, add salt to taste, cover and simmer 1 1/2 to 2 hours, until the beans are soft and fragrant. Taste, adjust salt, and add pepper. Remove the bouquet garni.
• Stir in the beet greens and simmer 5 to 10 minutes. Serve in wide bowls and pass freshly grated Parmesan for sprinkling.