Bean Basil Soup Recipes

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CANNELLINI BEAN SOUP



Cannellini Bean Soup image

A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup. Make it a day ahead of time -- it will taste even better when you're ready to eat it.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 8 servings

Number Of Ingredients 12

2 1/2 cups dry cannellini beans
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 onions, chopped (about 2 cups)
3 cloves garlic, minced
5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups)
4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1/4 cups)
1/2 cup chopped tomatoes, fresh or canned
1/4 cup fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon coarse salt
Freshly grated Parmesan cheese
Freshly ground black pepper

Steps:

  • Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.
  • Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.
  • Add 6 cups of the soaked beans, cover with 10 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.

BASIC BEAN SOUP



Basic Bean Soup image

This is a simple, basic bean soup. It's very easy to assemble, and it tastes great, too! Try adding other vegetables, if desired.

Provided by Chris Davis

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

Yield 10

Number Of Ingredients 7

1 pound dry great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
½ pound chopped ham
¼ cup ketchup
salt and pepper to taste

Steps:

  • In a large bowl, combine the beans with the water, cover and let soak overnight.
  • In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

Nutrition Facts : Calories 180.5 calories, Carbohydrate 27 g, Cholesterol 13.4 mg, Fat 2.9 g, Fiber 7.9 g, Protein 12.8 g, SaturatedFat 0.9 g, Sodium 380.6 mg, Sugar 2.6 g

TEN BEAN SOUP I



Ten Bean Soup I image

A hearty bean soup.

Provided by Laurie Brantley

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

Time 9h50m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package dry mixed beans
4 slices bacon
½ onion, chopped
2 cloves garlic, minced
3 stalks celery, chopped
salt to taste
ground black pepper to taste

Steps:

  • Soak beans in water overnight.
  • Fry bacon slightly, then add onion, garlic, and celery. Cook until onion is tender.
  • Place drained beans in large pot. Add water to cover beans. Add bacon, onions, garlic, and celery. Cook until beans are tender (this takes a while...at least 1 1/2 hours). Add salt and pepper to taste.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 44.8 g, Cholesterol 12.7 mg, Fat 9.5 g, Fiber 19.7 g, Protein 19.6 g, SaturatedFat 2.8 g, Sodium 322.1 mg, Sugar 2.9 g

VEGETABLE-BEAN SOUP



Vegetable-Bean Soup image

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

Steps:

  • In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g

BEAN & BASIL SOUP



Bean & Basil Soup image

Make and share this Bean & Basil Soup recipe from Food.com.

Provided by CulinaryQueen

Categories     Beans

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

4 cups chicken stock
1 (28 ounce) can tomatoes, coarsely chopped
1 onion, finely chopped
1/2 teaspoon oregano
4 cups cannellini beans (rinsed if canned)
2 garlic cloves
1/2 cup fresh basil
2 teaspoons olive oil
salt and pepper
1 cup ditalini (or any small pasta)
basil leaves, for garnish

Steps:

  • In large saucepan, bring chicken stock to a boil over medium heat. Add tomatoes, onion and oregano and simmer about 10 minutes. Add beans and continue cooking until onion is tender, about another 10 minutes.
  • In blender or food processor, finely chop the garlic and basil. Add olive oil and process until combined. Using a slotted spoon, transfer half the beans and veggies to the basil mixture. Process until smooth, then stir puree back into the soup.
  • Cook pasta, reserving 1 cup of cooking water. Stir the pasta into the soup and season with salt and pepper. If the soup is too thick, thin out with the pasta cooking water.
  • Garnish with basil and serve.

Nutrition Facts : Calories 167.9, Fat 2.2, SaturatedFat 0.5, Cholesterol 2.4, Sodium 122.2, Carbohydrate 28.1, Fiber 5, Sugar 3.8, Protein 9.7

ONTARIO BEAN SOUP WITH BASIL



Ontario Bean Soup With Basil image

I really enjoy my soups and this is a favorite veg soup. Just serve with a nice french stick of bread. Delicious. I got the recipe from "The flavours of Canada by Anita Stewart

Provided by Marlitt

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/4 cup butter
1 large onion (Chopped )
1 garlic clove (Chopped )
4 medium potatoes (Cubed )
4 medium carrots (Chopped )
2 stalks celery (Chopped )
6 cups chicken stock
1 (28 ounce) can tomatoes (Chopped )
1 teaspoon salt
1/2 teaspoon pepper
1/2 bunch fresh basil (Chopped )
1 cup French style green bean
1 cup peas
2 (14 ounce) cans romano beans
2 (14 ounce) cans white kidney beans
1 cup pasta shells
2 tablespoons parsley (Chopped )
romano cheese (Grated)

Steps:

  • Saute onion in butter for 5 minutes.
  • Add garlic, potatoes, carrots, and celery.
  • Saute for 5 minutes.
  • Add stock, tomatoes, salt, pepper, and basil.
  • Boil, reduce heat and simmer for 10 minutes.
  • Add green beans, peas, both beans and pasta.
  • Simmer for 10 minutes.
  • Add parsley and serve sprinkled with cheese.

Nutrition Facts : Calories 534.8, Fat 12.4, SaturatedFat 6, Cholesterol 27.5, Sodium 1645.2, Carbohydrate 86.3, Fiber 18.2, Sugar 16.4, Protein 22.8

CREAM OF BASIL SOUP



Cream of Basil Soup image

I really enjoy creating my own recipes. This one evolved one afternoon when I had an abundance of basil in my garden. I serve it to the ladies' reading club, and everyone wanted the recipe!-Aida Von Babbel, Coquitlam, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 7

3 cups chicken broth
1 cup minced fresh basil
1/4 cup butter, cubed
3 tablespoons all-purpose flour
White pepper to taste
3 cups milk
1/2 cup sour cream

Steps:

  • In a saucepan, simmer broth and basil, uncovered, for 15 minutes. In another saucepan, melt butter. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in broth and sour cream (do not boil).

Nutrition Facts :

TOMATO AND CANNELLINI BEAN SOUP WITH GARLIC AND BASIL



Tomato and Cannellini Bean Soup with Garlic and Basil image

With a chock-full of bright vegetables, bacon, fish and beans, this homemade soup has all the right stuff.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 10

Number Of Ingredients 21

4 cloves garlic, unpeeled
3 tablespoons olive oil
3 slices pancetta or bacon, finely chopped
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, finely chopped (1/2 cup)
1 medium stalk celery, finely chopped (1/2 cup)
3 large cloves garlic, finely chopped
2 quarts chicken broth
1 1/2 cups water
2 cans (15 oz each) cannellini beans, drained
1 can (28 oz) crushed tomatoes, undrained
1 tablespoon tomato paste
4 good-quality anchovy fillets (packed in oil or salt, bone removed if necessary), finely chopped
1 piece (2 inches) Parmesan cheese rind
2 dried bay leaves
1 large sprig fresh rosemary
1 tablespoon butter, softened
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Dash of freshly ground pepper
1/2 cup fresh basil leaves, torn into pieces

Steps:

  • In 8-inch skillet, heat unpeeled garlic over low heat (you are dry-roasting the garlic, so there is no need for oil) 25 to 30 minutes, turning occasionally, until peel is light brown and clove feels soft inside when you touch it. (Don't rush the process by turning up the heat; garlic may burn and become bitter.) Remove garlic from skillet; set garlic aside.
  • In 3-quart saucepan, heat oil over medium heat. Add pancetta and cook about 3 minutes, stirring occasionally, until slightly crisp around edges. Add onion, carrot and celery. Cook about 5 minutes, stirring occasionally, until vegetables soften but do not brown. Add finely chopped garlic and cook 30 seconds, stirring constantly. Add broth, water, beans, tomatoes, tomato paste, anchovies, the cheese rind, bay leaves and rosemary; heat to boiling. (When you've used a piece of Parmesan cheese, save the rind in the freezer. If you don't have a rind, you may want to sprinkle each serving with grated Parmesan cheese.) Reduce heat and simmer 30 minutes, stirring occasionally.
  • Peel cooled, roasted garlic cloves and place in small bowl. Add butter, salt, red pepper and pepper. Use a fork to mash garlic to a smooth paste. Spoon garlic paste into hot soup and stir well to incorporate. Sprinkle with basil and stir well. Remove bay leaves and rosemary sprig.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 5 mg, Fiber 6 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 3 g, TransFat 0 g

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Top Asked Questions

What is the best way to make bean soup?
A hearty bean soup. Soak beans in water overnight. Fry bacon slightly, then add onion, garlic, and celery. Cook until onion is tender. Place drained beans in large pot. Add water to cover beans. Add bacon, onions, garlic, and celery.
How to make tortellini soup with spinach Basil&white beans?
Brothy Tortellini soup with Spinach, Basil & White beans – a mouthwatering vegetarian soup that can be made in 25 minutes! Heat oil in a large heavy bottom pot or dutch oven over medium-high heat. Add the onion and saute 3-4 minutes stirring. Add the celery and garlic, lower heat to medium, and saute 5-6 minutes until celery is tender.
How do you make tomato soup with Basil?
Stir in basil and cook, uncovered, for 5 minutes. Pour contents of pan into a blender or food processor and process until smooth. Return to pan and stir. Add cream, savory, lemon juice, salt, and cayenne. Warm gently, but do not allow soup to boil.
How to cook potatoes and green beans for Soup?
Cover pan and cook for 20 minutes, or until potatoes and green beans are tender. Stir in basil and cook, uncovered, for 5 minutes. Pour contents of pan into a blender or food processor and process until smooth. Return to pan and stir. Add cream, savory, lemon juice, salt, and cayenne. Warm gently, but do not allow soup to boil.

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