SIMPLE RED BEAN SOUP RECIPE RECIPES

SIMPLE CHICKEN AND WHITE BEAN SOUP RECIPE | ALLRECIPES

Simple Chicken and White Bean Soup Recipe | Allrecipes image

A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.

Provided by MaxMama

Categories Soup

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 teaspoons chopped garlic
4 skinless, boneless chicken breast, chopped
2 (14.5 ounce) cans great Northern beans
20 ounces chicken broth
1 (4 ounce) can chopped green chiles (such as Old El Paso®)
12 sprigs cilantro, chopped
2 teaspoons salt
½ teaspoon cayenne pepper

Steps:

Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

Nutrition Facts : Calories 302.8 calories, CarbohydrateContent 34 g, CholesterolContent 42.9 mg, FatContent 7 g, FiberContent 7.7 g, ProteinContent 26.5 g, SaturatedFatContent 1.3 g, SodiumContent 1495.8 mg, SugarContent 2.7 g

KALE AND WHITE BEAN SOUP RECIPE | REAL SIMPLE

Kale and White Bean Soup Recipe | Real Simple image

Provided by Sara Quessenberry

Total Time 30 minutes

Yield Serves 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
4 cloves garlic, chopped
2 stalks celery, sliced
1 large onion, chopped
kosher salt and black pepper
2 15.5-ounce cans cannellini beans, rinsed
1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
2 tablespoons chopped fresh rosemary
½ cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
1 tablespoon fresh lemon juice
1 loaf country bread, warmed

Steps:

Heat the oil in a large pot over medium-high heat.
Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.
Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.

Nutrition Facts : Calories 205 calories, CarbohydrateContent 29 g, CholesterolContent 5 mg, FatContent 6 g, FiberContent 5 g, ProteinContent 10 g, SaturatedFatContent 2 g, SodiumContent 610 mg, SugarContent 1 g

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