PROVENCAL FRENCH BEANS
Steps:
- Place the beans in a bowl and cover with water. Soak in the refrigerator overnight.
- Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock.
- In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.
QUICK AND EASY WHITE BEAN SOUP PROVENCAL
I found this recipe on a blog on line lifeloveandfood24, (pretty much sums me up too!) I love all of the different vegetables in this, and also the fact that this can be served to both a vegetarian and meat eating crowd (trust me, meat eaters, you'll LOVE This soup) it's hearty flavorful and delicious.
Provided by CHRISSYG
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In the bottom of a large pot, add olive oil and heat over medium heat.
- Add onions, zucchini, eggplant and garlic. Sauté for several minutes to soften onions, stirring often.
- When the onions become translucent, add all of the rest of the ingredients. Add enough vegetable broth and/or water to cover ingredients.
- Bring the soup up to a boil, and then lower the heat to a simmer. Cover and cook for 20-30 minutes or so until the eggplant is tender. Stir the soup every few minutes or so during the simmering time.
- Ladle the soup into bowls and serve with a nice hearty crusty bread.
Nutrition Facts : Calories 430.8, Fat 5.7, SaturatedFat 1, Cholesterol 1.2, Sodium 1440.4, Carbohydrate 79.9, Fiber 18.5, Sugar 15.5, Protein 20.8
PROVENCAL WHITE BEAN SOUP SOUTH BEACH
Make and share this Provencal White Bean Soup South Beach recipe from Food.com.
Provided by Antifreesz
Categories Beans
Time 30m
Yield 4 1 cups
Number Of Ingredients 11
Steps:
- In a large saucepan,heat oil over medium high heat.
- Add onion, celery, garlic, basil, rosemary, thyme and salt, reduce heat to medium low and cook, stir occasionally, 15 minutes or till veggies are softened.
- Add beans and stir to combine.
- Transfer 3/4 of the bean mixture to blender, using large spoon.
- Add both and puree until smooth.
- Return mixture to the saucepan, stir to combine, and bring to simmer just to heat through.
- Season with additional salt and pepper to taste.
- Serve warm.
Nutrition Facts : Calories 189.4, Fat 3.8, SaturatedFat 0.6, Sodium 160.9, Carbohydrate 29.3, Fiber 7.3, Sugar 1.3, Protein 10.7
WHITE BEAN SOUP PROVENCAL
Make and share this White Bean Soup Provencal recipe from Food.com.
Provided by dicentra
Categories Beans
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Make pesto. Process everything in a food processor or blender until combined. Set aside.
- For the soup, combine all of the ingredients except tomatoes, lemon juice, salt, pepper and pesto in a slow cooker.
- Cover and cook on low until beans are tender; 7-8 hours.
- Add lemon juice and tomatoes during last 30 minutes of cooking time.
- Season to taste with salt and pepper.
- Stir in 1 tablespoon of mixed herb pesto into each bowl of soup.
Nutrition Facts : Calories 285.7, Fat 6.6, SaturatedFat 1.2, Cholesterol 1.1, Sodium 616.4, Carbohydrate 39.9, Fiber 9.9, Sugar 3.7, Protein 18.5
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