15minutewhitebeansoup Recipes

15-MINUTE WHITE BEAN SOUP

15-Minute White Bean Soup image

This hearty soup is perfect for lunch or a light supper.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
2 scallions, thinly sliced
1 garlic clove, minced
1/2 teaspoon dried oregano
1 can (14 1/2 ounces) vegetable broth
1 can (19 ounces) white beans, rinsed and drained
1 1/2 teaspoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons freshly grated Parmesan, for serving

Steps:

In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.

Nutrition Facts : Calories 257 g, Fat 7 g, Fiber 8 g, Protein 14 g

15-MINUTE WHITE BEAN, KALE & KIELBASA SOUP

15-Minute White Bean, Kale & Kielbasa Soup image

This quick soup recipe is done in only 15 minutes thanks to convenience products like frozen chopped onion and precooked kielbasa. You'll have a warming winter soup on the table in no time!

Provided by Carolyn Casner

Categories Healthy 15 Minute Dinner Recipes

Time 15m

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
4 ½ ounces kielbasa, halved lengthwise and sliced (1 cup)
1 cup frozen chopped onion, thawed
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon ground pepper
4 cups low-sodium chicken broth
4 cups chopped kale
1 15-ounce can no-salt-added cannellini beans, rinsed

Steps:

Heat oil in a large saucepan over medium-high heat. Add kielbasa and onion; cook, stirring, for 2 minutes. Add garlic powder, cumin, thyme, smoked paprika, salt and pepper; cook, stirring, until fragrant, about 30 seconds. Add broth, kale and beans. Cover and bring to a boil. Uncover, reduce heat to maintain a simmer and cook until the kale is tender, 5 to 7 minutes.

Nutrition Facts : Calories 293 calories, Carbohydrate 26 g, Cholesterol 23 mg, Fat 16 g, Fiber 6 g, Protein 15 g, SaturatedFat 4 g, Sodium 605 mg, Sugar 4 g

FIFTEEN BEAN SOUP

Fifteen Bean Soup image

Every bit the taste of an all day recipe reduced to a working mothers schedule. I sometimes omit the bacon and replace it with sausage. Very tasty.

Provided by DANA

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Yield 6

Number Of Ingredients 7

Ingredients

1 (16 ounce) package dry mixed beans
6 slices bacon
1 onion, chopped
1 tablespoon garlic powder
1 (15 ounce) can mixed vegetables, drained
water to cover
salt and pepper to taste

Steps:

Soak beans in a large bowl overnight; drain.
In a large pot over medium high heat, combine the beans, bacon, onion, garlic powder and mixed vegetables. Fill with water to cover and season with salt and pepper to taste.
Bring to a boil, reduce heat to low and simmer for 60 to 90 minutes, or until beans are tender.

Nutrition Facts : Calories 422.6 calories, Carbohydrate 50.8 g, Cholesterol 19 mg, Fat 13.9 g, Fiber 22.4 g, Protein 21.8 g, SaturatedFat 4.2 g, Sodium 541.2 mg, Sugar 3.3 g

15-MINUTE WHITE-BEAN SOUP

15-Minute White-Bean Soup image

Make and share this 15-Minute White-Bean Soup recipe from Food.com.

Provided by SeaChelle

Categories Lunch/Snacks

Time 15m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
2 scallions, thinly sliced
1 garlic clove, minced
1/2 teaspoon dried oregano
1 (14 1/2 ounce) can vegetable broth
1 (19 ounce) can white beans, drained and rinsed
1 1/2 teaspoons fresh lemon juice
coarse salt and pepper
2 tablespoons freshly grated parmesan cheese, for serving (exclude for vegan soup)

Steps:

In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.
To store, refrigerate in an airtight container, up to three days.

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