RECIPE FOR HAM BEAN SOUP RECIPES

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VEGETARIAN WHITE BEAN SOUP RECIPE: HOW TO MAKE IT



Vegetarian White Bean Soup Recipe: How to Make It image

The home economists in our Test Kitchen simmered up this fresh-tasting meatless soup. Hearty with two kinds of beans, it makes a satisfying entree. Round out the meal with Walnut Zucchini Muffins or warm dinner rolls.

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10 servings.

Number Of Ingredients 11

2 small zucchini, quartered lengthwise and sliced
1 cup each chopped onion, celery and carrot
2 tablespoons canola oil
3 cans (14-1/2 ounces each) vegetable broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Minced fresh oregano, optional

Steps:

  • In a large saucepan, saute the zucchini, onion, celery and carrot in oil over medium heat until crisp-tender, 5-7 minutes. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 5 minutes. If desired, garnish with fresh oregano.

Nutrition Facts : Calories 117 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 555mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 5g protein. Diabetic Exchanges 1 starch

KALE AND WHITE BEAN SOUP RECIPE | EPICURIOUS



Kale and White Bean Soup Recipe | Epicurious image

Provided by EPICURIOUS.COM

Total Time 3 hr

Cook Time 1 hr

Yield Makes 6 main-course servings

Number Of Ingredients 15

1 lb dried white beans such as Great Northern, cannellini, or navy
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf (not California)
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped
Accompaniment:provolone toasts

Steps:

  • Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.
  • Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
  • While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
  • Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.

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