TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC - NYT COOKI…
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
Total Time 30 minutes
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.
LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS RECIPE
Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect for winter.
Provided by Melissa Clark
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
- Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
- When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
- Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
- Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
- Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.
More about "ny times white bean soup recipes"
WHITE BEAN AND SPRING VEGETABLE STEW RECIPE | BON A…
This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create. Just keep in mind that for the best results, you have to soak the beans overnight. Though asparagus and peas scream “spring!” this really is a stew for all seasons—those veggies can be swapped with whatever looks good at the market, as long as they’re quick-cooking and/or thinly sliced.
From bonappetit.com
Reviews 4.6
From bonappetit.com
Reviews 4.6
- Drain reserved radishes. Place horseradish root on a plate with a Microplane (the way you’d serve Parmesan). Bring Dutch oven full of stew directly to the table. Serve with fried bread, pistou, radishes, lemon wedges, and horseradish alongside.
See details
WHITE BEAN AND SPRING VEGETABLE STEW RECIPE | BON A…
This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create. Just keep in mind that for the best results, you have to soak the beans overnight. Though asparagus and peas scream “spring!” this really is a stew for all seasons—those veggies can be swapped with whatever looks good at the market, as long as they’re quick-cooking and/or thinly sliced.
From bonappetit.com
Reviews 4.6
From bonappetit.com
Reviews 4.6
- Drain reserved radishes. Place horseradish root on a plate with a Microplane (the way you’d serve Parmesan). Bring Dutch oven full of stew directly to the table. Serve with fried bread, pistou, radishes, lemon wedges, and horseradish alongside.
See details
HARISSA AND WHITE BEAN CHILI RECIPE - NYT COOKING
The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you’d like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don’t like tomato skins or don’t want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
- Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.
See details
HOW TO COOK BEANS - NYT COOKING
Easy, healthy and economical, beans are a home cook's secret weapon. Melissa Clark teaches you all the tricks.
From cooking.nytimes.com
From cooking.nytimes.com
- How and where you store your beans, lentils and more, both before and after cooking, can dramatically affect flavor and texture.Store uncooked dried beans in a dark, cool cabinet for up to a year. They really go downhill after two years, so throw out all your old beans, especially if you can’t remember when you bought them. If you can find a harvest date on your package of beans, all the better. Some beans may have been stored in a warehouse for months or even a year before they arrive at your market. Cooked beans are best stored in their cooking liquid in the refrigerator for up to 5 days. Or drain the beans and toss them with a little oil, salt and pepper (or a vinaigrette) before chilling. This both preserves them and flavors them. Beans can turn mushy in the freezer, but if you do want to try to freeze them, do so in their cooking liquid.
See details
WHITE BEAN AND SPRING VEGETABLE STEW RECIPE | BON A…
This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create. Just keep in mind that for the best results, you have to soak the beans overnight. Though asparagus and peas scream “spring!” this really is a stew for all seasons—those veggies can be swapped with whatever looks good at the market, as long as they’re quick-cooking and/or thinly sliced.
From bonappetit.com
Reviews 4.6
From bonappetit.com
Reviews 4.6
- Drain reserved radishes. Place horseradish root on a plate with a Microplane (the way you’d serve Parmesan). Bring Dutch oven full of stew directly to the table. Serve with fried bread, pistou, radishes, lemon wedges, and horseradish alongside.
See details
OUR MOST POPULAR RECIPES OF 2021 - THE NEW YORK TIMES
Dec 03, 2021 · Below is a list of the 20 most popular new recipes on New York Times Cooking this year. (View our top 50 recipes here.) Scroll down to see our No. 1 recipe of 2021. ... Lemony White Bean Soup …
From nytimes.com
From nytimes.com
See details
CHEESY WHITE BEAN TOMATO BAKE - THE ENDLESS MEAL®
Oct 30, 2021 · Ingredients you’ll need. Olive oil – Will give you the best flavor, but cooking oil will work, too; Garlic – choose 3 big cloves for max flavor.; Fire-roasted tomatoes – These are extra …
From theendlessmeal.com
From theendlessmeal.com
See details
OUR MOST POPULAR RECIPES OF 2021 - THE NEW YORK TIMES
Dec 03, 2021 · Below is a list of the 20 most popular new recipes on New York Times Cooking this year. (View our top 50 recipes here.) Scroll down to see our No. 1 recipe of 2021. ... Lemony White Bean Soup …
From nytimes.com
From nytimes.com
See details
CHEESY WHITE BEAN TOMATO BAKE - THE ENDLESS MEAL®
Oct 30, 2021 · Ingredients you’ll need. Olive oil – Will give you the best flavor, but cooking oil will work, too; Garlic – choose 3 big cloves for max flavor.; Fire-roasted tomatoes – These are extra …
From theendlessmeal.com
From theendlessmeal.com
See details
OUR MOST POPULAR RECIPES OF 2021 - THE NEW YORK TIMES
Dec 03, 2021 · Below is a list of the 20 most popular new recipes on New York Times Cooking this year. (View our top 50 recipes here.) Scroll down to see our No. 1 recipe of 2021. ... Lemony White Bean Soup …
From nytimes.com
From nytimes.com
See details
CHEESY WHITE BEAN TOMATO BAKE - THE ENDLESS MEAL®
Oct 30, 2021 · Ingredients you’ll need. Olive oil – Will give you the best flavor, but cooking oil will work, too; Garlic – choose 3 big cloves for max flavor.; Fire-roasted tomatoes – These are extra …
From theendlessmeal.com
From theendlessmeal.com
See details