ITALIAN MIXED BEAN SOUP
This is my standard bean soup recipie that I've been using for a couple of years. It's highly adaptable and makes a pot big enough to feed myself and my bf one meal a day for a whole week. Generally I take it to work for an easy lunch. :) It looks like a lot of work to make but it's actually quite simple. The cooking time includes the 8 hours of soaking for the beans.
Provided by Umberle
Categories Lunch/Snacks
Time 10h20m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Pick through the dried beans and discard any shrivled or broken beans. Also watch out for tiny stones. You can use any mix of beans you like but my mix tends to inclue equal parts navy beans, pinto beans, and kidney beans.
- Put the beans in a large pot and add water enough to cover the beans by a good 3 inches. Cover and let soak for at least 8 hours or overnight. (alternately you can put the beans in a pot, cover with water, bring to a boil, cover and remove from heat, let stand for an hour. It yields a differnt texture but still yummy).
- Drain beans.
- Heat the oil in a large pot over medium heat. Saute the onions and garlic until the onion becomes translucent or about 3 minutes. Add the celery and carrots, saute another 2-3 minutes.
- Add the 8 cups of water, bouillon cubes and beans. Bring to a boil. Cover and lower heat to simmer. Simmer for 1 hour and 40 minutes.
- Add lentils, tomatoes, spinach, ground red pepper, oregano, and basil. Cover and simmer 20 minutes more.
- Both beans and lentils should be soft at this point. If they are not let them simmer longer.
- Add salt and pepper to taste.
Nutrition Facts : Calories 126, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 182.5, Carbohydrate 21, Fiber 9.1, Sugar 4.9, Protein 7.4
ITALIAN BEAN SOUP
This is a hearty winter soup to take the chill from your bones. If you prefer to use canned beans, I suggest 2 cans of beans.
Provided by Lorrie in Montreal
Categories Low Cholesterol
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse dry beans.
- In a Dutch oven combine rinsed beans and 5 cups cold water.
- Bring to boiling; reduce heat.
- Simmer for 10 minutes.
- Remove from heat.
- Cover and let stand for 1 hour. Drain and rinse beans.
- In a slow cooker combine beans, 4 cups water, onion, tomatoes, bouillon, garlic, the 2 teaspoons Italian seasoning, and pepper.
- Cook, covered, on high or 5-6 hours until beans are tender.
- Thaw green beans and stir into soup.
- Cook about 30 minutes more.
- Meanwhile, stir together margarine,garlic powder, Parmesan, and 1/8 teaspoon Italian seasoning.
- Spread on 1 side of each bread slice.
- Broil 4 to 5 inches from oven broiler for.
- 45 to 60 seconds or until crisp and light brown.
- Watch carefully.
- To serve, ladle soup into bowls.
- Float 2 pieces of herb toast atop each bowl of soup.
- Serve immediately with extra Parmesan.
- You can also add chopped ham, Italian sausage that you brown first, or leftover beef roast.
ITALIAN BEAN SOUP
This budget-friendly bean soup with orzo, potato and veggies is so hearty, you won't even notice it's meatless. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.
Nutrition Facts :
MIXED BEAN SOUP
Guests and family alike praise this soup and always ask for seconds. The nicest thing about it is that any variation of dry beans can be used. - Arlene Hilman, Cawston, British Columbia
Provided by Taste of Home
Categories Lunch
Time 3h
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves.
Nutrition Facts : Calories 162 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 790mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 12g protein.
ITALIAN SAUSAGE AND BEAN SOUP
The unusual blend of sausage and beans with coleslaw makes this soup for a cold winter night the definition of complete comfort food. The recipe doubles easily, so serve a crowd and pair with crusty bread and a tossed salad. -Stacey Bennett, Locust Grove, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 5
Steps:
- In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 16-20 minutes.
Nutrition Facts : Calories 416 calories, Fat 21g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 1411mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 12g fiber), Protein 23g protein.
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
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
ITALIAN STYLE BEAN SOUP MIX
This recipe is wonderful for gift giving. Include a packet of corn bread or muffin mix in a basket with a couple of nice soup bowls. Recipe comes from Gifts from a Jar Soups, Chiles and More.
Provided by PaulaG
Categories Pasta Shells
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- To made the mix: layer the beans in a 1 quart jar with tight-fitting lid.
- Combine the onion, basil, bouillon cubes, parsley, garlic and pepper in a small food storage bag; close bag.
- Place the seasoning bag over the beans, spreading out bag to cover beans; add pasta shells.
- Close jar, cover top of jar with fabric; attach gift tag with raffia or ribbon.
- Attached directions to preparing soup to jar.
- Soup:.
- Remove the pasta and seasoning packet from jar; set aside.
- Place the beans in a large bowl; cover with water and soak for 6 to 8 hours or overnight.
- Drain beans; discarding the water.
- Combine the soaked beans, water, pasta sauce and contents of seasoning packet in Dutch oven.
- Bring to a boil over high heat; cover, reduce heat and simmer 2 to 2 1/2 hours or until beans are tender.
- Add the pasta and spinach; cover and simmer 15 to 20 minutes or until pasta is tender.
- Season to taste, serve with grated Parmesan cheese.
Nutrition Facts : Calories 243.2, Fat 2.6, SaturatedFat 0.9, Cholesterol 2.9, Sodium 416.2, Carbohydrate 42.4, Fiber 9.5, Sugar 4.5, Protein 13.7
ITALIAN BEAN SOUP FOR THE SLOW COOKER
This hearty bean soup almost makes itself. Vary the bouillon to suite your taste using vegetable, chicken or beef. I've tried different bean combinations as well and this is one of many that works well. Great vegetarian soup when using vegetable broth! Add garlic bread and a salad and you've got a complete meal!
Provided by rsarahl
Categories Beans
Time 7h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse beans and place in a large pot.
- Cover beans with 5 cups cold water.
- Bring water to a boil; reduce heat.
- Simmer for 2 minutes.
- Remove from heat.
- Cover and let stand for 1 hour.
- Drain and rinse the beans.
- Alternatively, soak the beans overnight in cold water in a covered pan, then drain and rinse.
- In a 4 quart crock pot combine beans, 4 cups fresh water, tomatoes with juices, onion, bouillon, garlic, Italian seasoning and pepper.
- Cook on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2.
- Thirty minutes before serving, thaw green beans and stir into soup.
- Cook soup for 30 minutes more on high-heat until frozen beans are cooked and tender.
- Serve with garlic bread and a salad for a complete meal.
ITALIAN BEAN SOUP
Make and share this Italian Bean Soup recipe from Food.com.
Provided by sweetomato
Categories Beans
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion in olive oil until just beginning to brown.
- Add tomato and cook until tender.
- Add chicken broth and beans (do not drain).
- Cook for 20 minutes or until to desired temperature. Place in serving bowls and dust with grated cheese.
Nutrition Facts : Calories 136.4, Fat 5.9, SaturatedFat 1, Sodium 709.4, Carbohydrate 13.4, Fiber 4.3, Sugar 3.1, Protein 7.4
HEARTY ITALIAN WHITE BEAN SOUP
A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. -Kristina Krummel, Elkins, Arkansas
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 714mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein.
TUSCAN-STYLE ITALIAN BEAN SOUP
Make this Tuscan-Style Italian Bean Soup with a hearty pasta sauce & chopped ham. This Italian bean soup is the best thing under the Tuscan sun-or any sun!
Provided by My Food and Family
Categories Pasta
Time 40m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick saucepan on medium heat. Add escarole, ham and carrots; cook 5 min. or just until escarole starts to wilt, stirring occasionally.
- Add bouillon cubes and water; stir. Bring to boil. Stir in pasta sauce; simmer on medium-low heat 10 min., stirring occasionally.
- Stir in beans and pasta; cook 10 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 130, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 8 g
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
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