30 Minute White Bean And Tomato Soup Recipes

TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC

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.

10-MINUTE WHITE BEAN SOUP WITH TOASTED CHEESE AND TOMATO

Steps:

• Position a rack about 4 inches from the broiler heat source, and preheat. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer.
• Puree the beans, shallots, garlic, oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a few grinds of pepper and 1/2 cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes.
• Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella. Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven. Divide the tomatoes evenly among the toasts, and top with the Parmesan.
• Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth, and return it to a gentle boil. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper. Serve with the cheese toasts.

MY MOM'S TOMATO AND BEAN 15 MINUTE STOUP

Steps:

• Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.

TUSCAN WHITE BEAN AND TOMATO SOUP

Steps:

• Soak beans in cold water to cover in stockpot overnight. (Or boil beans 3 minutes, then soak 1 hour.).
• Add stock and bay leaves to beans.
• Simmer until tender, about 1 hour.
• Heat oil in heavy large saucepan over medium-high heat.
• Add onions,celery,and carrots and stir until softened and just beginning to color, about 5 minutes.
• Add pancetta and stir until translucent,about 3 minutes.
• Add ham, sugar and garlic and stir 5 minutes.
• Stir in tomatoes and bring to a boil.
• Reduce heat to simmer.
• Add beans and liquid and cook until thick, stirring occasionally, about 45 minutes.
• Blend in lemon juice;season with salt and pepper.
• Let soup stand at room temperature several hours.
• Garnish with parsley before serving.

30 MINUTE WHITE BEAN AND TOMATO SOUP

Steps:

• Cut bacon into 1 inch slices and cook over medium high heat in a soup pot. Cook, stirring frequently, for 5 minutes or until beginning to brown. Add onion and cook for 5 minutes stirring occasionally. Remove any excess pan drippings.
• Stir in broth, beans, tomatoes, thyme and cumin. Over high heat bring to a boil. Reduce heat to medium low and simmer 5-10 minutes. With a potato masher, mash beans about 15 times to slightly thicken the soup.
• Serve with garlic bread!