Cheesy White Bean Soup Recipes

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WHITE BEAN SOUP



White Bean Soup image

A hearty and flavorful winter meal that can easily be made vegetarian, if desired.

Provided by MEADOWG

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h20m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
2 cloves garlic, crushed
1 yellow onion, chopped
1 large carrot, chopped
1 (10 ounce) can golden corn, drained
salt and pepper to taste
5 cups chicken broth
1 (15.5 ounce) can white beans
1 cup diced fresh tomatoes
1 teaspoon dried thyme
1 teaspoon dried summer savory
1 teaspoon dried parsley

Steps:

  • Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
  • Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g

CHEESY WHITE BEAN SOUP



Cheesy White Bean Soup image

Give this white bean soup gets its cheesiness with a blend of shredded cheddar and Monterey Jack cheeses. Cheesy White Bean Soup uses garlic and onion.

Provided by My Food and Family

Categories     Recipes

Time 1h5m

Yield 12 servings, 1 cup each

Number Of Ingredients 6

2 cups dried cannellini beans, soaked 8 to 12 hours, drained
1 bulb garlic (about 3 oz.)
2 Tbsp. plus 1/2 tsp. olive oil, divided
1 large onion, chopped
4 cans (14-1/2 oz. each) fat-free reduced-sodium beef broth
1 pkg. (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheeses

Steps:

  • Place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Simmer on medium-low heat 30 min. or until beans until tender. Let beans cool in their cooking liquid; drain. Set aside.
  • Meanwhile, heat oven to 400°F. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. oil. Wrap loosely in foil; place on baking sheet. Bake 40 min. or until tender. Cool completely. Squeeze garlic pulp from bulb; set aside.
  • Heat remaining oil in large stockpot on medium-high heat. Add onions; cook and stir 8 to 10 min. or until tender. Add beans, garlic pulp and broth; stir until blended. Bring to boil. Simmer on medium-low heat 15 min.
  • Process soup, in batches, in blender until smooth. Return to pot. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.

Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1090 mg, Carbohydrate 25 g, Fiber 6 g, Sugar 0 g, Protein 19 g

WHITE BEAN SOUP



White Bean Soup image

I turned to this hearty recipe after my husband had open-heart surgery. Filled with beans, veggies and chicken, it's chock full of fiber and lean protein to help fill us up. It makes a big batch so it's great to freeze for leftovers. -Elizabeth Wagner, Clio, Michigan

Provided by Taste of Home

Categories     Lunch

Time 2h20m

Yield 11 servings (1-3/4 quarts).

Number Of Ingredients 13

1/2 pound dried baby lima beans
1/2 pound dried great northern beans
2 pounds boneless skinless chicken breasts, cubed
1 teaspoon salt, divided
2 tablespoons canola oil, divided
1 large onion, chopped
3 medium carrots, sliced
2 celery ribs, thinly sliced
1 garlic clove, minced
4 cups reduced-sodium chicken broth
2 cups water
1/2 teaspoon pepper
1/4 cup minced fresh parsley

Steps:

  • Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. , Drain and rinse beans, discarding liquid; set beans aside. Sprinkle chicken with 1/2 teaspoon salt. In the same pan, saute chicken in 1 tablespoon oil until no longer pink. Drain and set aside. Saute onion in remaining oil until tender. Add the carrots, celery and garlic; saute 1-2 minutes longer. , Stir in the broth, water, pepper, beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2-1/4 hours or until beans are tender. Stir in parsley and remaining salt., Serve immediately or cool and freeze in a freezer container for up to 3 months. , To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally. Stir in 1/4 cup parsley and 1/2 teaspoons salt.

Nutrition Facts : Calories 270 calories, Fat 5g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 499mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 9g fiber), Protein 27g protein. Diabetic Exchanges

THE BEST WHITE BEAN SOUP



THE BEST WHITE BEAN SOUP image

If you ever thought that beans are boring, this creamy flavor-packed white bean soup will blow your mind! This is a simple, vegan and budget-friendly recipe that tastes and smells amazing. Added bonus? It will be on the table in 25 minutes!

Provided by Katia

Categories     Main Course     Soup

Number Of Ingredients 15

2 cans (28oz - 800 grams) cannellini beans or white beans, drained
1 medium-size onion, diced
1 celery stalk, diced
1 large carrot, diced
1-2 garlic cloves, diced or pressed
1 cup (7 oz - 200 grams), frozen spinach * ((optional))
2 medium-size potatoes, peeled and cut into chunks
1 Tbsp olive oil, plus more for serving
1 Tbsp tomato paste
1/3 cup (80 ml) white wine ()
1 sprig rosemary (or 1 Tbsp of chopped fresh leaves/1/2 tsp of dried)
2 cups (500 ml) vegetable broth or hot water ()
1/2 tsp paprika ((optional))
1/2 tsp fine salt, plus more to taste
1/8 tsp black pepper, plus more to taste

Steps:

  • Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  • Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever it's easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute.
  • Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.
  • Then add the frozen spinach, the vegetable broth and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.
  • When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then remove the sprig rosemary*. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*
  • Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don't keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!

Nutrition Facts : Calories 350 kcal, Carbohydrate 57 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, Sodium 160 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving

5-INGREDIENT CREAMY WHITE BEAN SOUP



5-Ingredient Creamy White Bean Soup image

Sweet Italian sausage and white beans work double duty here to keep the number of ingredients low. The sausage is filled with spices and aromatics that punch up the flavor of the soup, so you don't have to add any extra seasonings. Plus, the onion is sautéed in the sausage fat instead of an in extra ingredient like olive oil. The white beans not only infuse the dish with tons of satisfying protein--they become super creamy when they are pureed at the end, so no cream is necessary.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 pound sweet Italian pork sausage, casings removed
1 medium yellow onion, chopped
One 32-ounce carton chicken broth
Three 15.5-ounce cans white beans, drained and rinsed
Kosher salt

Steps:

  • Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon.
  • Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes.
  • Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.

10-MINUTE WHITE BEAN SOUP WITH TOASTED CHEESE AND TOMATO



10-Minute White Bean Soup with Toasted Cheese and Tomato image

Steeping chicken broth with sprigs of rosemary and thyme for just a few minutes adds great flavor to this creamy white bean soup. The sandwich is toasted under the broiler, not fried in butter, and served open-faced, topped with juicy chopped tomatoes.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 14

1/2 cup dry white wine
2 sprigs fresh rosemary, each about 6 inches long
2 sprigs fresh thyme
2 1/2 cups low-sodium chicken or vegetable broth
Two 15-ounce cans of cannellini or other white beans, strained and rinsed
1 small shallot, peeled, trimmed and halved
1 small garlic clove, peeled, trimmed and halved
1 tablespoon olive oil
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
4 slices crusty sourdough bread (each about 1-inch thick; 8 ounces total),
3/4 cup shredded part-skim mozzarella cheese
2 plum tomatoes, seeded and chopped (about 1 cup)
1/4 cup grated Parmesan

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.

Nutrition Facts : Calories 530 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 10 milligrams, Sodium 810 milligrams, Carbohydrate 63 grams, Fiber 9 grams, Protein 28 grams, Sugar 4 grams

15-MINUTE WHITE BEAN SOUP



15-Minute White Bean Soup image

This hearty soup is perfect for lunch or a light supper.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

2 teaspoons olive oil
2 scallions, thinly sliced
1 garlic clove, minced
1/2 teaspoon dried oregano
1 can (14 1/2 ounces) vegetable broth
1 can (19 ounces) white beans, rinsed and drained
1 1/2 teaspoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons freshly grated Parmesan, for serving

Steps:

  • In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
  • Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.

Nutrition Facts : Calories 257 g, Fat 7 g, Fiber 8 g, Protein 14 g

CREAMY WHITE BEAN SOUP



Creamy White Bean Soup image

Found this recipe today in our local paper and have already made it. It is fabulous! I didn't even have to adjust the seasonings, they are right on!

Provided by Marie

Categories     Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, chopped fine
4 large garlic cloves
2 (15 ounce) cans cannellini beans, undrained
5 cups water
1 teaspoon italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Heat olive oil in a 4 quart saucepan on medium high heat.
  • Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
  • Add beans, water, and seasonings.
  • Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
  • Take half of soup and blend in blender until smooth.
  • Return soup to bean mixture in pan and stir.
  • Ladle into bowls and drizzle with olive oil before serving.
  • Top with freshly grated Parmesan cheese, if desired.
  • Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.

CHEESY WHITE BEAN-TOMATO BAKE



Cheesy White Bean-Tomato Bake image

For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you - even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it's white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that's left to do is dot it with cheese and bake until it's as molten or singed as you like. Serve with bread and a bitter-green salad.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, weeknight, beans, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)

Steps:

  • Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  • Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you'd like, run the skillet under the broiler for a minute or 2. Serve at once.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 23 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 717 milligrams, Sugar 2 grams

CHEESY BLACK BEAN SOUP



Cheesy Black Bean Soup image

A cheesy, creamy, black bean soup. The cheesy bread topper is the perfect foil for this. You can change the texture of the soup for your taste easily by holding back some whole beans (and extra bacon) to add in at the end or by blending for less time. Servings depend on whether you serve as a main course or as part of a Soup & Sandwich/Salad combo. Prep time includes cheese grating but you could do it while the soup simmers and save a few minutes overall - it was designed to be a weekday meal and that means fast in my house.

Provided by Mrs. Rum

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 slices bacon, diced
1 large carrot, diced
1 large celery, diced
1 large shallot, minced
1 (14 ounce) can beef broth
1/4 teaspoon cayenne pepper (or less depending on your taste, we like it zippy)
3 (15 ounce) cans black beans, - 2 cans drained, 1 can undrained
salt and pepper
1 French baguette, cut into 1/2-inch slices
1/2 cup grated asiago cheese
1 cup grated smoked gouda cheese

Steps:

  • In a largish pot over medium heat render down the bacon until it's just crispy bits.
  • Add the carrot, celery, and shallot and sautee until the carrot and celery start to become tender.
  • Add the beef broth and cayenne pepper and bring to a simmer, simmer for 5 minutes.
  • Add the black beans and continue to simmer for an additional 5 minutes, until the beans are heated through.
  • Using a stick blender, (or your regular blender in batches), blend the soup until smooth.
  • With the soup back on the heat stir in the Asiago until it's melted.
  • Ladle the soup into individual crocks (or other broiler proof dishes) and top with a slice of the french bread. Sprinkle each round with grated Gouda. Broil on high for about 3 minutes until the cheese is melted and bubbly. Watch it carefully!

Nutrition Facts : Calories 915.7, Fat 19.1, SaturatedFat 7.9, Cholesterol 40.9, Sodium 1814, Carbohydrate 138.3, Fiber 31.9, Sugar 2, Protein 49.6

CREAMY ITALIAN WHITE BEAN SOUP



Creamy Italian White Bean Soup image

Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.

Provided by colleenlora

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 (16 ounce) cans white kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
¼ teaspoon ground black pepper
⅛ teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed and thinly sliced
1 tablespoon lemon juice

Steps:

  • In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
  • With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
  • In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
  • Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 38.1 g, Cholesterol 2.4 mg, Fat 4.9 g, Fiber 11.2 g, Protein 12 g, SaturatedFat 0.5 g, Sodium 1014.4 mg, Sugar 2.3 g

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From rachaelrayshow.com


CREAMY CAULIFLOWER WHITE BEAN SOUP - THE HARVEST KITCHEN
2021-06-05 Add beans, broth, thyme and Parmesan cheese wedge and bring to a simmer, then reduce heat to low. Simmer on low for about 15 - 18 minutes, or until cauliflower is soft. Season with salt and freshly ground black pepper to taste. Purée with an immersion blender (or slightly cool and blend in a stand blender).
From theharvestkitchen.com


SOUTHERN WHITE BEAN SOUP RECIPE - PAULA DEEN
Add white beans and broth; bring to a boil. Reduce heat and simmer for 20 minutes. Add salt and pepper to taste. Transfer the soup to a blender or food processor; puree until fairly smooth. If desired, slice the top off each of the loaves and hollow out about 1 1/2 cups of bread from each. (Save bread to make croutons or bread crumbs later.)
From pauladeen.com


WHITE BEAN AND HAM SOUP RECIPE | BUNS IN MY OVEN
2018-03-20 Stir in the garlic and cook 30 more seconds. Add the water and Italian seasoning to the pot along with the dried beans. Bring to a boil over medium heat, reduce to a simmer, and cover with a lid. Cook, stirring every 30 minutes, for 2 hours or until beans are mostly tender. Add the ham, salt, and pepper to the soup.
From bunsinmyoven.com


WHITE BEAN SOUP WITH HAM, BACON AND CHEDDAR | HURST BEANS
Use a measuring cup to add 4 cups of the cooked beans to a blender. Add in 1 1/2 cups of the broth to the blender. Puree until smooth and creamy. Add mixture back into the slow cooker. Stir. Add in bacon, ham, cheddar and packet of seasoning that was reserved. Salt …
From hurstbeans.com


HOW TO MAKE A WHITE BEAN SOUP RECIPE FROM SCRATCH
Pour in the beans, chicken broth, and add the salt and pepper. Bring the soup to a simmer, place the lid on slightly ajar, and then lower the heat to low. Cook the soup until the potatoes are soft and falling apart, about 15 minutes. Add a little extra chicken broth, if you want it soupy, or leave it …
From beanrecipes.com


BEAN SOUP {TUSCAN STYLE} - COOKING CLASSY
Cover soup with lid, bring soup to a light boil, then reduce heat to medium-low and let simmer until veggies are tender, about 12 - 15 minutes. Add beans and spinach, let heat just until spinach wilts, about 30 seconds. Remove from heat.
From cookingclassy.com


CREAMY WHITE BEAN SOUP RECIPE | EATINGWELL
Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids. Alternatively, pour 2 cups of the soup into a medium bowl; process until smooth using an immersion blender.) Step 3. Pour the pureed soup back into the remaining soup in the pot; stir to combine.
From eatingwell.com


CHEESY TACO SOUP CROCK POT - THERESCIPES.INFO
Cheesy Crock Pot Taco Soup - Recipes That Crock! hot www.recipesthatcrock.com. 4 cups shredded Cheddar cheese Garnish: crushed tortilla chips shredded Cheddar cheese, sour cream Instructions Brown your beef on the stove over medium heat (or in a browning slow cooker, then drain Put your ground beef in your crock pot Pour your tomato sauce, veggies (undrained), …
From therecipes.info


EASY ROSEMARY GARLIC WHITE BEAN SOUP - BUDGET BYTES
2019-09-07 Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant. Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil.
From budgetbytes.com


10 BEST WHITE BEAN SOUP CANNED BEANS RECIPES - YUMMLY
2022-06-05 Tomato & White Bean Soup With Garlic Bread Bertolli. garlic bread, Bertolli Tomato & Basil Sauce, salt, ground black pepper and 4 more.
From yummly.com


MEDITERRANEAN WHITE BEAN SOUP | KITCHN
2020-05-20 Pour in 4 cups low-sodium vegetable or chicken broth, 1 can diced tomatoes and their juices, and the white beans. Add 2 fresh rosemary sprigs, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 Parmesan rind, if using, and stir to combine.
From thekitchn.com


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