WHITE BEAN SOUP WITH TOMATOES AND HERBS
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- If using fresh herbs, make an herb packet by placing a large square of cheesecloth on a counter. Place the thyme, rosemary and half the oregano in the center, gather the ends together and tie to enclose. Remove the leaves from the remaining bunch of oregano, chop and reserve.
- Combine the beans, fresh herb packet or the dried herbs and water in a large saucepan or stockpot. Bring to a boil, reduce to a simmer and cook, covered, until the beans are cooked through but still firm, 1 hour. Remove from the heat. Lift out and discard the herb bundle.
- In a large stockpot, heat the olive oil or butter over medium heat. Saute the onions until golden, 15 to 20 minutes.
- Stir in the garlic and cook just until the aroma is released, about 5 minutes. Add the tomatoes and their liquid, salt, pepper and half of the reserved chopped oregano (if using fresh). Reduce the heat to medium low and cook, stirring frequently, until the liquid is evaporated. Stir in the beans and their cooking liquid and cook 5 minutes longer.
- Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer and cook about 40 minutes, or until the beans are very tender.
- Serve hot, garnished with the remaining chopped fresh oregano and lime wedges.
TOMATO AND BUTTER BEAN SOUP
Make and share this Tomato and Butter Bean Soup recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large, heavy-based pan.
- Add the onion, garlic and curry powder, then cook for 1 minute.
- Stir in the tomato puree, vegetable stock, tomatoes, potatoes and diced carrot.
- Cover and simmer for 35 minutes.
- Season to taste.
- Add the butter beans and parsley, then simmer for 10 minutes.
Nutrition Facts : Calories 218.6, Fat 7.4, SaturatedFat 1, Sodium 411.9, Carbohydrate 33.2, Fiber 7.1, Sugar 5.1, Protein 6.9
SUMMER BEAN SOUP WITH TOMATO BROWN BUTTER
I set out to create my own version of baked beans. This variation is deeply savory, with anchovies, bacon, and a brown butter-tomato sauce anchoring the flavor.
Provided by Cortney Burns
Categories Summer Soup/Stew Bean Green Bean Tomato
Yield 4 servings
Number Of Ingredients 29
Steps:
- To make the soup:
- Combine the dried beans and kombu in a large container and cover with plenty of water to soak for at least 4 hours or overnight; skip this step if using fresh beans.
- Drain the beans and kombu and add them to a large pot with enough water to cover by about 1 in. (if using fresh beans, add the kombu now). Bring to a boil over medium-high heat; meanwhile, halve the tomatoes and cut the celery, carrot, and leek into about 3 in. pieces. As soon as the water boils, decrease the heat to medium-low and add the vegetables to the pot, along with the whole shallots and minced garlic. Continue to cook at a gentle simmer until the beans are very creamy, 60 to 90 minutes for dried beans and about half that for fresh.
- Remove the pot from the heat and use a slotted spoon to reserve the tomatoes; remove and discard the other vegetables.
- Set up a sieve over a heat proof container and strain the beans (there should be about 3 cups or 480 g), reserving all the cooking liquid.
- In a blender, combine 1 cup (160 g) of the cooked beans with 2 cups (480 ml) of the cooking liquid, plus the tomatoes, anchovies, oil, maple syrup, salt, red pepper flakes, and mustard. Purée until extremely smooth, pour into a large bowl, and fold in the reserved cooked beans by hand. At this point, you can serve it right away or transfer to an airtight container and refrigerate for up to 3 days, gently rewarming over medium-low heat when you're ready to serve.
- To make the baked beans:
- While the bean soup is cooking, preheat the oven to 325°F. Cut the bacon into ¼ in. lardons; reserve 3 whole beans for garnish and cut the rest into 2 to 3 in. pieces.
- In a medium saucepan or Dutch oven, spread the bacon in an even layer and cook over medium-low heat until it starts to turn golden and crisp, about 10 minutes. Use a slotted spoon to remove the pieces but leave the fat behind.
- Increase the heat slightly, and sauté the shallots until translucent, 5 to 10 minutes. Stir in the chopped beans, bacon, and red pepper flakes. Cover with a lid or a tight layer of foil and bake until the beans are very soft, 60 to 90 minutes. Stir in the lemon zest, juice, and garlic as soon as the beans come out of the oven and cover again; the residual steam will cook the garlic.
- To make the salad:
- Thinly slice the pickled green beans on the bias. Combine with the cherry tomatoes, oil, and vinegar.
- To serve, ladle the bean soup into bowls with a big spoonful of the baked beans on top. Garnish with the pickled green bean mix, a swirl of tomato brown butter, crumbled feta, and torn fresh herbs. Leftovers can all be refrigerated in separate airtight containers, though the green bean salad is best on the day it's made, when the beans are most crisp and the tomatoes are fresh.
- Basic wet salt method:
- This works for any amount of dense vegetables or dense, underripe fruit, either whole or cut up, such as carrots, turnips, beets, winter squash, onions, green beans, Brussels sprouts, green tomatoes, small apples, underripe peaches, and whole baby cabbages. Peel off any tough skins, such as on beets, winter squash, and onions, and trim the tops. Leave the vegetables whole or cut them into the desired finished shape. Place the vegetables in a nonreactive container and pour water to completely submerge them; as you do so, keep track of how much water you're adding since the amount of water will dictate the amount of salt (generally 3.5 percent salt by weight of the water for most vegetables, although cucumbers can handle 4 to 5 percent and the increased salt assists with keeping their texture crispy). With a long wooden spoon, stir kosher salt into the brine (or add the salt, cap the jar, and give it a hearty shake) until the salt is dissolved. Place a weight on top of the vegetables to keep them submerged in the brine. Seal the container, using a lid with an airlock if you have one. If you don't have an airlock, you'll just need to open the container every few days or so to release carbon dioxide buildup and check for mold. Place the container in a clean, low-light area with an ambient temperature of 60°F to 68°F until the pickles taste sour, about 3 weeks. Refrigerate indefinitely.
10-MINUTE WHITE BEAN SOUP WITH TOASTED CHEESE AND TOMATO
Steeping chicken broth with sprigs of rosemary and thyme for just a few minutes adds great flavor to this creamy white bean soup. The sandwich is toasted under the broiler, not fried in butter, and served open-faced, topped with juicy chopped tomatoes.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position a rack about 4 inches from the broiler heat source, and preheat. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer.
- Puree the beans, shallots, garlic, oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a few grinds of pepper and 1/2 cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes.
- Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella. Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven. Divide the tomatoes evenly among the toasts, and top with the Parmesan.
- Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth, and return it to a gentle boil. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper. Serve with the cheese toasts.
Nutrition Facts : Calories 530 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 10 milligrams, Sodium 810 milligrams, Carbohydrate 63 grams, Fiber 9 grams, Protein 28 grams, Sugar 4 grams
TOMATO BEAN SOUP
Chock-full of choice veggies and savory sausage, this filling soup from Diane Antonioli of Marmora, New Jersey will fit nicely into almost any event. "It's a big hit at our house," Diane acknowledges. "My husband and our three children request it all year-round."-Diane Antonioli, Marmora, New Jersey
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Place beans in a Dutch over 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 hour. , Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.
Nutrition Facts : Calories 234 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 849mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.
BLACK BEAN AND TOMATO SOUP
This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.
Provided by judy2304
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
- Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 42.3 g, Cholesterol 2.2 mg, Fat 1.5 g, Fiber 15.9 g, Protein 15.7 g, SaturatedFat 0.5 g, Sodium 1142.6 mg, Sugar 2.5 g
BUTTER BEAN, SUN-DRIED TOMATO AND PESTO SOUP
This soup is quick and easy. Use canned butter (lima) beans and a good quality vegetable stock or chicken stock. You can use home made or store bought pesto.
Provided by TishT
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put stock in a pan with the butter beans and bring just to a boil.
- Reduce the heat and stir in the tomato puree and pesto.
- Cook gently for 5 minutes.
- Transfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans.
- Process until smooth, then return the puree to the pan.
- Heat gently, stirring frequently, for 5 minutes, then season if necessary.
- Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.
TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC
This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you'll taste the full range of garlic's flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that's endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
- In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
- Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
- Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.
TOMATO GREEN BEAN SOUP
This colorful soup is delicious any time of year. When I can't get homegrown tomatoes and green beans, I've found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. -Bernice Nolan, Granite City, Illinois
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.
Nutrition Facts : Calories 58 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SUMMER TOMATO SOUP WITH BASIL CREAM
Provided by Joanna Pruess
Categories soups and stews, appetizer
Time 30m
Yield Six servings
Number Of Ingredients 10
Steps:
- In a heavy, medium-size saucepan, melt the butter just until it foams. Add the shallots or onion and saute over medium heat just until wilted and very lightly colored, about seven to eight minutes.
- Stir in two teaspoons of the salt and the tomatoes, cover tightly and cook slowly for about 12 minutes until the tomatoes are soft.
- Transfer the mixture to the bowl of a food processor fitted with a steel chopping blade and puree until smooth. Or pass the mixture through a food mill. Return the puree to the saucepan, stir in the chicken stock and milk, season with white pepper and heat gently for a few minutes.
- In a chilled bowl, beat the heavy cream just until it forms soft peaks. Stir in the remaining salt and the basil. Ladle the soup into bowls, add a good-size dollop of the basil cream in the middle of each bowl and place a couple of basil leaves in the center. To make a decorative design, swirl the cream outwards in a circular or sunburst pattern, using the tip of a knife or spoon handle.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 15 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 1092 milligrams, Sugar 16 grams, TransFat 0 grams
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