"SUPER-TUSCAN" WHITE BEAN SOUP
Provided by Michael Chiarello : Food Network
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cook the beans: Rinse the beans, place in a saucepan, and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for about 20 minutes, then drain.
- Return the beans to the saucepan along with the prosciutto, onion, celery, carrot, garlic, and bay leaf. Pour in the chicken stock and then add water as needed to cover the beans by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer. Remove from the heat and let the beans cool in the liquid.
- Meanwhile, make the bruschetta: Preheat a stove-top grill pan. Place the bread slices in a single layer on the grill pan and toast until each side is crisp and has grill marks, about 6 minutes. (You can also toast the bread in a 500 degrees F oven on a baking sheet.) Remove from the pan and lightly brush the bread slices on both sides with olive oil, then season lightly with salt. Let cool.
- Strain the cooled beans and other solids through a sieve, reserving the liquid. In a food processor, puree the beans and solids in batches with 3 1/2 cups of the cooking liquid and 2 tablespoons olive oil. Using a rubber spatula, push the solids through a fine mesh sieve into a clean large saucepan (you should have about 6 cups of soup in the saucepan). Season, to taste, with salt and pepper, then bring to a simmer over medium heat, stirring occasionally.
- Meanwhile, in a small skillet over high heat, warm the 1/4 cup olive oil. Turn on the fan above your stove. Add the garlic to the skillet and cook, stirring occasionally, until it begins to turn brown. Add the red pepper flakes and cook for a few seconds, then add the basil. Cook until basil wilts.
- To serve, ladle the hot soup into warmed bowls. Top the soup with the basil mixture. Serve bruschetta with each bowl, adding Parmesan, if desired.
TUSCAN WHITE BEAN & SPINACH SOUP
This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.
Provided by justcallmetoni
Categories Pasta Shells
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauce pan, sautee the shallots & garlic in the olive oil.
- Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
- Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
- Add spinach and cook until wilted.
HEARTY QUINOA AND WHITE BEAN SOUP
Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans - practically any variety will do - add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back.
Provided by Jeff Gordinier
Categories dinner, weekday, main course
Time 45m
Yield 6 servings (about 2 1/2 quarts)
Number Of Ingredients 13
Steps:
- Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.
- Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.
- Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1155 milligrams, Sugar 5 grams
SPINACH AND WHITE BEAN SOUP
For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.
Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.
HEARTY TUSCAN WHITE BEAN SOUP
This is a really easy Tuscan style white bean and spinach soup. I prefer it meatless, but mini meatballs can be added.
Provided by Shana C
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a 4 quart soup pot over medium heat.
- Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
- Add the chicken broth, tomatoes and bay leaf.
- Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
- Squeeze the water from the thawed spinach and add to the pot.
- Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
- Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
- Serve sprinkled with grated parmesan and/or pecorino romano.
Nutrition Facts : Calories 370.6, Fat 11.3, SaturatedFat 1.8, Sodium 725.5, Carbohydrate 50, Fiber 10.6, Sugar 5.4, Protein 19.2
WHITE BEAN SOUP WITH QUINOA, SPINACH, AND SHIITAKES
This white bean soup focuses on a few simple flavors. It makes great leftovers.
Provided by NICEGIRL512
Categories Spinach Soup
Time 2h40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the cannellini beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse the beans before using.
- Heat 1 tablespoon of the canola oil in a large pot over medium heat. Stir in the mushrooms, and cook until they soften and begin to give up their juices, about 4 minutes. Remove the mushrooms from the pot, and set aside. Heat the remaining tablespoon of canola oil in the pot, and stir in the sliced onions. Cook and stir until the onions have caramelized to a dark brown, about 15 minutes.
- Pour in the wine and rosemary, and bring to a boil over high heat. Once boiling, add the drained beans, and enough water to cover the beans by 1 inch. Return to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
- Stir in the cooked mushrooms and quinoa; continue cooking until the beans and the quinoa are tender, about 20 minutes more. Remove from the heat, and stir in the spinach leaves until wilted. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 62.6 g, Fat 6.6 g, Fiber 2.9 g, Protein 18.4 g, SaturatedFat 0.5 g, Sodium 48.3 mg, Sugar 1.7 g
WHITE BEAN SOUP WITH QUINOA, SPINACH, AND SHIITAKES
This white bean soup focuses on a few simple flavors. It makes great leftovers.
Provided by NICEGIRL512
Categories Spinach Soup
Time 2h40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the cannellini beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse the beans before using.
- Heat 1 tablespoon of the canola oil in a large pot over medium heat. Stir in the mushrooms, and cook until they soften and begin to give up their juices, about 4 minutes. Remove the mushrooms from the pot, and set aside. Heat the remaining tablespoon of canola oil in the pot, and stir in the sliced onions. Cook and stir until the onions have caramelized to a dark brown, about 15 minutes.
- Pour in the wine and rosemary, and bring to a boil over high heat. Once boiling, add the drained beans, and enough water to cover the beans by 1 inch. Return to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
- Stir in the cooked mushrooms and quinoa; continue cooking until the beans and the quinoa are tender, about 20 minutes more. Remove from the heat, and stir in the spinach leaves until wilted. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 62.6 g, Fat 6.6 g, Fiber 2.9 g, Protein 18.4 g, SaturatedFat 0.5 g, Sodium 48.3 mg, Sugar 1.7 g
More about "white bean soup with quinoa spinach and shiitakes recipes"
RECIPE FOR WHITE BEAN SOUP WITH QUINOA, SPINACH, AND …
From glorioussouprecipes.com
Estimated Reading Time 1 min
SPINACH QUINOA WHITE BEAN SOUP - GREENACTIVEFAMILY
From greenactivefamily.com
SPINACH AND WHITE BEAN SOUP - DAMN DELICIOUS
From damndelicious.net
BEST SPINACH AND WHITE BEAN SOUP RECIPE - DELISH.COM
From delish.com
QUINOA CHICKPEA AND SPINACH SOUP - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
WHITE BEAN SOUP | WHITE BEAN SOUP VEGETARIAN | WHITE BEAN …
From myfamilydinner.com
SQUASH SOUP WITH WHITE BEANS AND QUINOA - MY KITCHEN LOVE
From mykitchenlove.com
SPINACH AND WHITE BEAN SOUP - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
WHITE BEAN WITH SPINACH SOUP - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SPINACH WHITE BEANS SALAD RECIPES
From recipes.servegame.org
WHITE BEAN AND KALE SOUP - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
WHITE BEAN KALE QUINOA SOUP - FORK IN THE ROAD
From forkintheroad.co
WHITE BEAN SOUP WITH QUINOA, SPINACH, AND SHIITAKES
From canolafood.blogspot.com
WHITE BEAN QUINOA SOUP RECIPE WITH KALE - EVERYDAYDISHES.COM
From everydaydishes.com
SPINACH AND WHITE BEAN SOUP | RECIPE | KITCHEN STORIES
From kitchenstories.com
SPINACH AND CANNELLINI BEAN SOUP RECIPE - THERESCIPES.INFO
From therecipes.info
HEARTY QUINOA AND BEAN SOUP RECIPE - CHATELAINE.COM
From chatelaine.com
WHITE BEAN SOUP WITH QUINOA, SPINACH, AND SHIITAKES
From pinterest.ca
10-MINUTE WHITE BEAN SOUP WITH PARMESAN - CAFE DELITES
From cafedelites.com
SHIITAKE MUSHROOM AND SPINACH SOUP RECIPE
From crecipe.com
WHITE BEAN SOUP - ERREN'S KITCHEN - RECIPES TO RELY ON
From errenskitchen.com
PINK BEAN, QUINOA, AND SPINACH SOUP - VEGKITCHEN
From vegkitchen.com
QUINOA AND WHITE BEAN SOUP - BIGOVEN.COM
From bigoven.com
THE BEST WHITE BEAN SOUP - THE CLEVER MEAL
From theclevermeal.com
KALE, QUINOA & WHITE BEAN SOUP - THE SIMPLE VEGANISTA
From simple-veganista.com
WHITE KIDNEY BEAN AND SPINACH SOUP - SHE LOVES BISCOTTI
From shelovesbiscotti.com
WHITE BEAN SOUP WITH QUINOA, SPINACH, AND SHIITAKES
From worldrecipes.org
QUINOA PEANUT WHITE BEAN SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
WHITE BEAN SOUP WITH QUINOA, SPINACH, AND SHIITAKES
From alstedefarms.com
WHITE BEAN SOUP WITH QUINOA, SPINACH, AND SHIITAKES
From pinterest.co.uk
WHITE BEAN SOUP WITH QUINOA, SPINACH, AND SHIITAKES
From pinterest.com
WHITE BEAN SOUP WITH QUINOA, SPINACH, AND SHIITAKES
From staging.alstedefarms.com
WHITE BEAN SOUP WITH QUINOA, SPINACH, AND SHIITAKES
From fooddiez.com
WHITE BEAN SOUP WITH QUINOA, SPINACH, AND SHIITAKES
From frinkfood.com
WHITE BEAN SOUP WITH QUINOA, SPINACH, AND SHIITAKES
From pinterest.com.au
You'll also love