Cozy Orzo And White Bean Soup Recipes

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CREAMY WHITE BEAN AND CHORIZO SOUP



Creamy White Bean and Chorizo Soup image

Categories     Soup/Stew     Milk/Cream     Bean     Sauté     Sausage     Celery     Carrot     Winter     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 13

1 pound dried cannellini or Great Northern beans (generous 2 cups)
8 cups water
3 tablespoons extra-virgin olive oil, divided
3 garlic cloves; 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, coarsely chopped (about 2 cups)
1 large carrot, coarsely chopped (about 1 cup)
1 large celery stalk, coarsely chopped (about 3/4 cup)
2 1/2 teaspoons finely chopped fresh thyme, divided
4 cups (or more) low-salt chicken broth
1 pound fresh chorizo link sausages, casings removed
1/4 cup whipping cream

Steps:

  • Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature.
  • Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)
  • Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain.
  • Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.

COZY ORZO AND WHITE BEAN SOUP



Cozy Orzo and White Bean Soup image

I say "cozy" cause this is my favorite comfort soup, it's so rich in flavour you'll want to make it every time it rains!

Provided by Le Beast

Categories     Stocks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 (398 ml) can stewed tomatoes
4 cups vegetable stock
2 tablespoons chopped sun-dried tomatoes packed in oil, drained
1 pinch dried chili pepper flakes (I use more cause I like it spicy!)
1/2 cup orzo pasta
1 (540 ml) can white kidney beans, drained and rinsed
salt and pepper, to taste
parmesan cheese, for topping

Steps:

  • In a large heavy saucepan, heat the oil over medium heat.
  • Add onion and garlic, sauté for 4 minutes or until onion is soft.
  • Add tomatoes, stock, sun-dried tomatoes and pepper flakes and bring to a boil.
  • Add orzo and simmer about 12 minutes, or until pasta is cooked, stirring often to prevent sticking on the bottom.
  • Add beans and heat through, about 5 minutes.
  • Add salt and pepper to taste.
  • Serve topped with as much parmesan cheese that you like!
  • Now pick a cozy spot on the couch and enjoy!

CREAMY WHITE BEAN AND CHORIZO SOUP



Creamy White Bean and Chorizo Soup image

Make and share this Creamy White Bean and Chorizo Soup recipe from Food.com.

Provided by Valerie in Florida

Categories     < 4 Hours

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb dried cannellini beans (generous 2 cups) or 1 lb great northern bean (generous 2 cups)
8 cups water
3 tablespoons extra virgin olive oil, divided
3 garlic cloves, 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, coarsely chopped (about 2 cups)
1 large carrot, coarsely chopped (about 1 cup)
1 large celery, coarsely chopped (about 3/4 cup)
2 1/2 teaspoons finely chopped fresh thyme, divided
4 cups low sodium chicken broth
1 lb fresh link chorizo sausage, casings removed
1/4 cup whipping cream

Steps:

  • Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature.
  • Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.).
  • Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain.
  • Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.

Nutrition Facts : Calories 1118.9, Fat 73.3, SaturatedFat 26.6, Cholesterol 154.4, Sodium 2070, Carbohydrate 55.1, Fiber 19.8, Sugar 3.7, Protein 60.3

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