Beanbasilsoup Recipes

BEAN & BASIL SOUP

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.

ONTARIO BEAN SOUP WITH BASIL

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.

BEAN SOUP

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.

CREAMY CANNELLINI BEAN-AMARANTH SOUP WITH BASIL

Steps:

• Cut the root end from the leeks and slice them in half vertically, then rinse throughly to remove all grit. Slice the leeks ands saute the olive oil over medium heat in a 2 quart saucepan. When the leeks are golden and soft add the garlic and cook for a minute, then add the amaranth, stock, bay leaf, and tomato puree, and bring to a boil. Reduce the heat to a simmer, cover and cook for 30 minutes.
• Put half of the beans into a food processor bowl. Puree until smooth. When the amaranth mixture is done, remove the ba leaf, then carefully pour the mixture into the processor and puree. Cover the top of the feed tube with a folded towel as you process, to keep hot liquid from flying out. Pour the puree back into the pan.
• Sire the remaining beans and the chopped herbs into the hot soup, and warm gently on the stove for 5 minutes or so. If desired, thin with water or more stock. Season with the salt and pepper to taste. Serve hot with whole grain bread.

HILLBILLY BEAN SOUP

Steps:

• Boil the drained, soaked beans with the water, bone, bay leaf and chili in a large pot.
• Reduce to a simmer and simmer for 3 hours.
• Add the remaining ingredients and simmer for 1 hour longer.
• This was a requested recipe and in my comments I said that if you dont have all the ingredients for the herb mix dont worry about it.
• Shake in what you got.
• If you go out and buy everything required in the spices-you're looking at around 50 bucks!

BASIC BEAN SOUP

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.