TUSCAN TOMATO-WHITE BEAN SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
- Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
- Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.
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
TOMATO AND BEAN SOUP
This is one of those make loads and eat for days recipes - easy and tasty. If you absolutely must, you can use canned tomatoes - but only if you can't get fresh tomatoes. I got the original recipe from Australian Women's Weekly Low Fat Meals in Minutes book.
Provided by kolibri
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry onion and garlic in a pan, until onion is soft.
- Stir in the chopped tomatoes, stir more until tomatoes are soft.
- Add stock and the sauces, bring to boil and let simmer covered for 30 minutes. If you like your tomato soup smooth, you can blend the soup after this point. I like mine chunky.
- Stir in parsley and the beans. Simmer uncovered for five minutes or so, until the beans are hot.
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.
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.
EASY TOMATO BEAN SOUP
I got this recipe out of cooking light. The aromatic combination of pinto beans and tomatoes is perfect for a cold weather supper and is simple to prepare. Great with a turkey sandwich
Provided by TishT
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat a nonstick skillet with cooking spray; place over medium high heat until hot.
- Add onion, jalapeno pepper, and garlic, saute until tender Add tomatoes and next 3 ingredients, bring to a boil, stirring occasionally.
- Cover, reduce heat and simmer 15 minutes.
- To serve, ladle into individual serving bowls.
- Sprinkle 1 tsp parsley over each serving.
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