QUICK WHITE BEAN SOUP RECIPES

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MEDITERRANEAN WHITE BEAN SOUP - KITCHN



Mediterranean White Bean Soup - Kitchn image

A wholesome recipe for vegetarian white bean soup with wilted spinach and Parmesan.

Provided by Sheela Prakash

Categories     Soup

Total Time 1800S

Prep Time 600S

Cook Time 1200S

Yield 4

Number Of Ingredients 13

2 (15-ounce) cans white beans
1 medium yellow onion
4 cloves garlic
1/4 teaspoon red pepper flakes (optional)
2 tablespoons olive oil
4 cups low-sodium vegetable or chicken broth
1 (14-ounce) can diced tomatoes
2 sprigs fresh rosemary
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Parmesan rind (optional)
5 ounces baby spinach (about 5 packed cups)
Grated Parmesan cheese, for serving

Steps:

  • Drain and rinse 2 cans white beans and set aside. Finely chop 1 medium yellow onion and mince 4 cloves garlic.
  • Heat 2 tablespoons olive oil in a Dutch oven or large pot until shimmering. Add the onion and sauté until softened and translucent, 3 to 5 minutes. Add the garlic and 1/4 teaspoon red pepper flakes, if using, and sauté until fragrant, about 1 minute more.
  • Pour in 4 cups low-sodium vegetable or chicken broth, 1 can diced tomatoes and their juices, and the white beans. Add 2 fresh rosemary sprigs, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 Parmesan rind, if using, and stir to combine. Bring to a boil. Reduce the heat to maintain a simmer, and simmer uncovered for 10 minutes to allow the flavors to meld.
  • Stir in 5 ounces baby spinach (about 5 packed cups), a few handfuls at a time, until just wilted, 1 to 2 minutes. Serve garnished with grated Parmesan cheese.

Nutrition Facts : SaturatedFatContent 2.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 61.6 g, SugarContent 8.2 g, ServingSize Serves 4, ProteinContent 23.2 g, FatContent 10.7 g, Calories 426 cal, SodiumContent 846.4 mg, FiberContent 13.3 g, CholesterolContent 0 mg

TUSCAN WHITE BEAN AND GARLIC SOUP RECIPE | GIADA DE ...



Tuscan White Bean and Garlic Soup Recipe | Giada De ... image

Provided by Giada De Laurentiis

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 11

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

Steps:

  • Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
  • Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

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MEDITERRANEAN WHITE BEAN SOUP - KITCHN
A wholesome recipe for vegetarian white bean soup with wilted spinach and Parmesan.
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Calories 426 cal per serving
  • Stir in 5 ounces baby spinach (about 5 packed cups), a few handfuls at a time, until just wilted, 1 to 2 minutes. Serve garnished with grated Parmesan cheese.
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