CANNELLINI BEAN SOUP
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
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.
TUSCAN CHARD AND CANNELLINI BEAN SOUP
This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).
Provided by Callinectes Sapidus
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
- Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
- Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g
CREAMY CANNELLINI SOUP
This soup takes advantage of canned cannellini beans, but feel free to adjust and use dry beans. The addition of Italian sausage is completely optional.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
- Ladle soup into bowls and serve with a drizzle of olive oil.
Nutrition Facts : Calories 458 calories, Carbohydrate 52.3 g, Cholesterol 31.2 mg, Fat 17 g, Fiber 14.4 g, Protein 21.5 g, SaturatedFat 5.4 g, Sodium 2099.6 mg, Sugar 1.1 g
CANNELLINI SOUP WITH PARMESAN
Categories Soup/Stew Bean Appetizer Sauté Parmesan Winter Prosciutto Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery and sauté until vegetables are soft, about 10 minutes. Add beans, broth, sage, Parmesan rinds, and prosciutto; simmer over medium-low heat, stirring occasionally, until flavors blend and soup thickens slightly, about 40 minutes. Using tongs, remove cheese rinds.
- Puree about 5 cups soup in processor and return to pot. Season with salt and pepper. (Soup can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm before serving.) Ladle soup into bowls and serve, passing grated Parmesan cheese and additional olive oil separately.
CREAMY GARLIC, CANNELLINI BEAN & ESCAROLE SOUP WITH PARMESAN RECIPE - (4.3/5)
Provided by KatrinaB
Number Of Ingredients 11
Steps:
- Heat heavy saucepan or dutch oven over medium heat. Coat the bottom of the pan with oil. Crush garlic and add to oil. Stir 3-4 minutes. Remove garlic and set aside. Add carrot and onion and saute 5 minutes. Finely chop reserved garlic and return to the pot Add Cannellini beans. Slowly pour in the half and half and stir. Next add the vegetable broth and escarole and stir. Season with salt and pepper Simmer uncovered for about 10 minutes Ladle into bowls and top each serving with 1 tablespoon Parmesan cheese.
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