MEDITERRANEAN THAI EGGPLANT WHITE BEAN SOUP
This is the first of my Pantry Challenge recipes. I am making a dish from whatever I have at home already - those ingredients which are "just waiting around." This soup came out quite nicely, with a great texture and a wonderfully creamy and rich taste! The leftovers didn't last long, either... hubby and I ended up "fighting" over who got the last bit. :)
Provided by Julesong
Categories Beans
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Cut the ends off the eggplant then cut the eggplant lengthwise.
- Spray a baking sheet with cooking spray and lay the eggplant pieces cut-side-down on the sheet; bake the eggplant in the oven for 45 minutes.
- While eggplant is baking, grate half of the onion (you want the grated texture and intense flavor of the onion juice without the chopped texture) and chop the other half.
- When the eggplant is done, take one half and simply scoop out the soft inner parts; the other half you want to cut into chunky cubes (you can leave the peel on or not- it's up to you- but I removed it); turn off the oven.
- In a food processor, put half of the white beans, half of the chopped basil, the chopped onion (not the grated half), the garlic, half of the chopped scallions, and the half of the eggplant that you scooped out; whir the mixture until it is smooth.
- Put the processed mixture in a crockpot and add the remaining ingredients (including the other half of the divided items), and heat on low for 2 hours; alternately you could simmer it on the stove for 30 minutes.
- This is a very rich-tasting soup, so smallish servings can be a good idea.
Nutrition Facts : Calories 381.6, Fat 23.3, SaturatedFat 20.2, Sodium 226.1, Carbohydrate 36.5, Fiber 9.9, Sugar 4.9, Protein 12
MEDITERRANEAN WHITE BEAN SOUP
This thick and garlicky soup is a Mediterranean classic normally made from dried beans slowly cooked with potatoes, onions, and garlic. This version takes advantage of cooked beans and a food processor to produce a quick and hearty dinner soup. Serve with plenty of good crusty bread.
Provided by - Carla -
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 2 cups of the broth to a boil in a large saucepan.
- Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes.
- While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat.
- Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
- Add the garlic and cook for one minute.
- Add 1 cup of broth and bring to a boil.
- Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary.
- In a food processor or blender, purée the beans with the final cup of broth.
- Add to the soup and bring to a boil.
- Season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice.
- Serve with croutons or toasted bread as garnish.
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