Bean Soup Aka Starving Student Minestrone Recipes

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SPILL-THE-BEANS MINESTRONE



Spill-the-Beans Minestrone image

A meal in itself, here's a hearty soup from Reuben Tsujimura in Walla Walla, Washington that's chock-full of good-for-you veggies and vitamins. Serve with crunchy breadsticks and no one will even miss the meat!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, cut up
2 cups chopped fresh kale
1/2 cup water
1/2 cup uncooked small pasta shells
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
6 teaspoons shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, kale, water, pasta, Italian seasoning and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Sprinkle each serving with cheese.

Nutrition Facts : Calories 238 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 738mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 8g fiber), Protein 13g protein.

THREE BEAN SPRING MINESTRONE



Three bean spring minestrone image

Enjoy this three bean minestrone soup as a healthy lunch or supper. Full of protein, it will keep you going through the day and contains 3 of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Soup, Starter, Supper

Time 25m

Number Of Ingredients 12

2 tbsp olive oil , plus extra for drizzling
1 banana shallot , chopped
1 fennel bulb , thinly sliced
2 garlic cloves , chopped
400g can cannellini beans
400g can borlotti beans
700ml vegetable stock
100g green beans , chopped
rind of a vegetarian hard cheese , plus 30g, grated
150g frozen peas
1 lemon , zested
handful basil leaves , torn to serve

Steps:

  • Put the oil in a saucepan over a medium heat, add the shallot, fennel, garlic and a pinch of salt and cook until softened. Drain the beans, reserving the starchy water from half of one can. Tip these into the pan along with the stock, green beans and cheese rind. Cook for 15 mins until the green beans are completely softened.
  • Stir in the peas, cook for a couple of mins more, then stir in the lemon zest and grated cheese.

Nutrition Facts : Calories 367 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 18 grams fiber, Protein 22 grams protein, Sodium 1.3 milligram of sodium

BEAN SOUP



Bean Soup image

A tasty ham and navy bean soup.

Provided by Pat Keene

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

Yield 8

Number Of Ingredients 10

1 (16 ounce) package dried navy beans
7 cups water
1 ham bone
2 cups diced ham
¼ cup minced onion
½ teaspoon salt
1 pinch ground black pepper
1 bay leaf
½ cup sliced carrots
½ cup sliced celery

Steps:

  • Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
  • Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
  • Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 36.7 g, Cholesterol 16.7 mg, Fat 3.8 g, Fiber 14.1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 542.9 mg, Sugar 2.9 g

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