ITALIAN BEAN RECIPES

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CREAMY ITALIAN WHITE BEAN SOUP RECIPE | ALLRECIPES



Creamy Italian White Bean Soup Recipe | Allrecipes image

Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.

Provided by colleenlora

Categories     Vegetable Soup

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 (16 ounce) cans white kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
¼ teaspoon ground black pepper
⅛ teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed and thinly sliced
1 tablespoon lemon juice

Steps:

  • In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
  • With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
  • In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
  • Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

Nutrition Facts : Calories 244.7 calories, CarbohydrateContent 38.1 g, CholesterolContent 2.4 mg, FatContent 4.9 g, FiberContent 11.2 g, ProteinContent 12 g, SaturatedFatContent 0.5 g, SodiumContent 1014.4 mg, SugarContent 2.3 g

ITALIAN SAUSAGE AND BEAN SOUP RECIPE | ALLRECIPES



Italian Sausage and Bean Soup Recipe | Allrecipes image

Yummy! This soup is great! I make this soup when I make an Italian dinner for guests and everyone wants the recipe. It's also great on those cold winter days where suppers call for a hot and delicious soup. A combination of sausage and vegetable in a beefy broth. This may be made a day in advance. Tastes even better the second day. Enjoy!

Provided by Sharon

Categories     Bean and Pea Soups

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

1 pound Italian turkey sausage, casings removed
2 carrots, thinly sliced
1 large onion, chopped
1 cup thinly sliced mushrooms
⅓ cup chopped fresh parsley, divided
1 clove garlic, minced
3 cups water
1 (15 ounce) can garbanzo beans (chickpeas)
2 cubes beef bouillon
½ teaspoon dried sage
salt and ground black pepper to taste

Steps:

  • Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
  • Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.
  • Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.

Nutrition Facts : Calories 306.1 calories, CarbohydrateContent 23.7 g, CholesterolContent 85.7 mg, FatContent 12.4 g, FiberContent 5 g, ProteinContent 26.3 g, SaturatedFatContent 3.5 g, SodiumContent 1612.8 mg, SugarContent 3.6 g

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