Tomato And Cannellini Bean Soup Recipes

Steps:

• Beans Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35-45 minutes. Let beans cool in cooking liquid; discard bay leaves.
• Do ahead
• Beans can be cooked 3 days ahead. Cover and chill.
• Soup:
• Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, 1/2 tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.
• Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30-45 minutes.
• Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.
• Do ahead
• Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.

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.

Steps:

• Cut the root end from the leeks and slice them in half vertically, then rinse throughly to remove all grit. Slice the leeks ands saute the olive oil over medium heat in a 2 quart saucepan. When the leeks are golden and soft add the garlic and cook for a minute, then add the amaranth, stock, bay leaf, and tomato puree, and bring to a boil. Reduce the heat to a simmer, cover and cook for 30 minutes.
• Put half of the beans into a food processor bowl. Puree until smooth. When the amaranth mixture is done, remove the ba leaf, then carefully pour the mixture into the processor and puree. Cover the top of the feed tube with a folded towel as you process, to keep hot liquid from flying out. Pour the puree back into the pan.
• Sire the remaining beans and the chopped herbs into the hot soup, and warm gently on the stove for 5 minutes or so. If desired, thin with water or more stock. Season with the salt and pepper to taste. Serve hot with whole grain bread.

Steps:

• Melt the butter in a stock pot over medium head and add the onion. Saute for about 5 minutes and then add the herbs, salt, bay leaves and rice. Saute for 2 minutes.
• Add the tomatoes and water and bring to a boil. Lower the heat to a simmer and simmer for about 20 minutes, stirring occasionally.
• After 20 minutes add the cauliflower and cook until just tender, about 5 minutes.
• Add the beans and the garlic and continue cooking for about 5-8 minutes or until the cauliflower is tender and the garlic has lost its rawness.
• Serve with a grilled cheese sandwich for a special treat:-).

Steps:

• In 8-inch skillet, heat unpeeled garlic over low heat (you are dry-roasting the garlic, so there is no need for oil) 25 to 30 minutes, turning occasionally, until peel is light brown and clove feels soft inside when you touch it. (Don't rush the process by turning up the heat; garlic may burn and become bitter.) Remove garlic from skillet; set garlic aside.
• In 3-quart saucepan, heat oil over medium heat. Add pancetta and cook about 3 minutes, stirring occasionally, until slightly crisp around edges. Add onion, carrot and celery. Cook about 5 minutes, stirring occasionally, until vegetables soften but do not brown. Add finely chopped garlic and cook 30 seconds, stirring constantly. Add broth, water, beans, tomatoes, tomato paste, anchovies, the cheese rind, bay leaves and rosemary; heat to boiling. (When you've used a piece of Parmesan cheese, save the rind in the freezer. If you don't have a rind, you may want to sprinkle each serving with grated Parmesan cheese.) Reduce heat and simmer 30 minutes, stirring occasionally.
• Peel cooled, roasted garlic cloves and place in small bowl. Add butter, salt, red pepper and pepper. Use a fork to mash garlic to a smooth paste. Spoon garlic paste into hot soup and stir well to incorporate. Sprinkle with basil and stir well. Remove bay leaves and rosemary sprig.

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
• Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
• Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
• Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
• Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
• Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.