Chunky Veggie Cannellini Bean Soup Recipes

CHUNKY VEGGIE & CANNELLINI BEAN SOUP

Chunky Veggie & Cannellini Bean Soup image

Discover a new family favorite with Chunky Veggie & Cannellini Bean Soup. This cannellini bean soup includes cream cheese for an extra creamy touch.

Provided by My Food and Family

Categories Beans

Time 1h

Yield 16 servings, 1 cup each

Number Of Ingredients 10

Ingredients

1/2 cup each chopped onions, carrots and celery
1/4 cup KRAFT Balsamic Tomato Basil Vinaigrette Dressing
1 lb. smoked spicy sausage (kielbasa or andouille) links, chopped
4-1/2 cups water
2 cans (15 oz. each) cannellini beans, rinsed
2 cans (14 oz. each) fat-free reduced-sodium chicken broth
1/2 lb. Yukon gold potatoes (about 2), peeled, chopped
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley

Steps:

Cook onions, carrots and celery in dressing in large saucepan on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
Add sausage; cook 5 min. or until evenly browned, stirring frequently. Add all remaining ingredients except cream cheese spread, dill and parsley; mix well. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally.
Mash carefully with potato masher to break up some of the beans and potatoes; simmer 10 min., stirring occasionally. Gradually add cream cheese spread, stirring after each addition until cream cheese is completely melted and mixture is well blended. Stir in herbs.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 520 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 1 g, Protein 6 g

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Chunky Vegetarian Vegetable Soup (Fast and Easy) image

I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.

Provided by jbr319

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

Time 50m

Yield 10

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
½ onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can tomato sauce
4 carrots, peeled and cut into 1/4-inch rounds
2 baking potatoes, cut into bite-size pieces
1 cup frozen corn
1 cup frozen shelled edamame (green soybeans)
1 cup frozen sliced okra
2 leaves kale, roughly chopped
salt to taste
1 teaspoon ground black pepper

Steps:

Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g

TUSCAN CANNELLINI BEAN SOUP (VEGETARIAN)

Tuscan Cannellini Bean Soup (Vegetarian) image

I love this recipe because it is flavourful, satisfying and filling while being vegetarian and healthy. You also don't need any broth or bouillon which is great for those watching their sodium. It's from the cookbook, "Lucinda's Rustic Italian Kitchen" by Lucinda Scala Quinn. (She is also a co-host of the "Everyday Food" cooking series on PBS.)

Provided by blucoat

Categories Beans

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

Rinse beans well and place in a large pot. Cover with 4 quarts (or a little less than 4 litres) 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 minute Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 minute.
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 ½ but up to 2 ½ 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 and freshly black pepper and a drizzle of olive oil.

Nutrition Facts : Calories 287.1, Fat 5.8, SaturatedFat 0.8, Sodium 927.9, Carbohydrate 45.1, Fiber 17.6, Sugar 4.8, Protein 15.9

CHUNKY VEGETABLE/BEAN SOUP

Chunky Vegetable/bean Soup image

Make and share this Chunky Vegetable/bean Soup recipe from Food.com.

Provided by William Uncle Bill

Categories Beans

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

4 cups vegetable stock or 4 cups chicken broth
1 large onion, chopped coarse
2 medium potatoes, peeled and cubed 1/2 inch
2 stalks celery, chopped,include leaves
1 cup fresh green beans, cut diagonally into 1/2 inch lengths
2 cups thinly sliced white cabbage
1 cup fresh spinach or 1 cup frozen spinach, chopped
1 large carrot, peeled and sliced
1 large sweet red pepper, seeded and diced
1 large green pepper, seeded and diced
2 teaspoons dried dill weed or 1/4 cup chopped fresh dill
19 fluid ounces red kidney beans, drained
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
1/4 cup freshly grated parmigiano-reggiano cheese or 1/4 cup grated parmesan cheese

Steps:

In a medium size cooking pot, add vegetable stock, onion and potatoes; bring to boil, reduce heat and simmer covered for 10 minutes.
Add celery, green beans, cabbage, spinach, carrots, red and green peppers, dill weed, kidney beans, cover and simmer for another 15 minutes or until vegetables are just tender.
Add salt, black pepper and cayenne pepper.
Adjust seasonings to taste.
When serving, sprinkle each serving with grated Parmesan cheese.
Serve hot.

Nutrition Facts : Calories 101.7, Fat 1, SaturatedFat 0.5, Cholesterol 1.8, Sodium 142.7, Carbohydrate 20.2, Fiber 4.7, Sugar 4.2, Protein 4.6

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