Creamy Cannellini Bean Amaranth Soup With Basil Recipes

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CREAMY CANNELLINI BEAN-AMARANTH SOUP WITH BASIL



Creamy Cannellini Bean-Amaranth Soup With Basil image

Make and share this Creamy Cannellini Bean-Amaranth Soup With Basil recipe from Food.com.

Provided by kelly in TO

Categories     Stocks

Time 45m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

2 large leeks, sliced, white parts only
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 cup amaranth
2 cups vegetable stock or 2 cups chicken stock
1 bay leaf
1 cup tomato puree
1 (15 ounce) can cannellini beans or 1 (15 ounce) can white beans, drained, divided
1/2 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1 teaspoon salt
freshly cracked black pepper

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.

CREAMY CANNELLINI SOUP



Creamy Cannellini Soup image

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

1 tablespoon butter
3 (3.5 ounce) links mild Italian sausage, casings removed
1 bulb fennel, finely chopped
3 cups chicken broth, divided
4 (15 ounce) cans cannellini beans, rinsed and drained, divided
1 teaspoon minced fresh thyme
½ teaspoon truffle salt
1 tablespoon extra-virgin olive oil, for drizzling

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

CREAMY HAM, BEAN, AND TORTELLINI SOUP



Creamy Ham, Bean, and Tortellini Soup image

Got leftover ham from the holiday that you don't know what to do with? Look no further. Transform it into a rich and creamy soup. Don't be surprised if your family asks you to make a ham just to have this soup from the leftovers. Garnish with shredded Parmesan cheese and chopped parsley if desired.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 45m

Yield 6

Number Of Ingredients 15

3 tablespoons butter
1 small onion, chopped
2 carrots, peeled and sliced
2 stalks celery, sliced
4 tablespoons all-purpose flour
6 cups chicken broth
2 (15 ounce) cans cannellini beans, drained
2 cups cubed fully cooked ham
2 tablespoons Dijon mustard
1 tablespoon Italian seasoning
½ teaspoon crushed red pepper flakes
8 ounces frozen four-cheese tortellini
¼ cup half-and-half
freshly grated Parmesan cheese to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Melt butter in a large soup pot over medium heat. Add onion and cook for 2 minutes. Add carrots and celery and cook an additional 2 minutes. Sprinkle flour over mixture and cook 2 more minutes.
  • Mix chicken broth, cannellini beans, ham, Dijon mustard, Italian seasoning, and crushed red pepper flakes into the pot. Bring to a boil. Reduce heat and simmer for 15 minutes.
  • Add tortellini and cook 5 minutes. Stir in half-and-half and turn stove off. Let soup sit for 5 minutes. Ladle soup into bowls and garnish with Parmesan cheese and fresh parsley.

Nutrition Facts : Calories 454 calories, Carbohydrate 45.4 g, Cholesterol 67.1 mg, Fat 20.1 g, Fiber 7.3 g, Protein 21.6 g, SaturatedFat 9.2 g, Sodium 2365.5 mg, Sugar 3 g

TOMATO AND CANNELLINI BEAN SOUP WITH GARLIC AND BASIL



Tomato and Cannellini Bean Soup with Garlic and Basil image

With a chock-full of bright vegetables, bacon, fish and beans, this homemade soup has all the right stuff.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 10

Number Of Ingredients 21

4 cloves garlic, unpeeled
3 tablespoons olive oil
3 slices pancetta or bacon, finely chopped
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, finely chopped (1/2 cup)
1 medium stalk celery, finely chopped (1/2 cup)
3 large cloves garlic, finely chopped
2 quarts chicken broth
1 1/2 cups water
2 cans (15 oz each) cannellini beans, drained
1 can (28 oz) crushed tomatoes, undrained
1 tablespoon tomato paste
4 good-quality anchovy fillets (packed in oil or salt, bone removed if necessary), finely chopped
1 piece (2 inches) Parmesan cheese rind
2 dried bay leaves
1 large sprig fresh rosemary
1 tablespoon butter, softened
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Dash of freshly ground pepper
1/2 cup fresh basil leaves, torn into pieces

Steps:

  • In 8-inch skillet, heat unpeeled garlic over low heat (you are dry-roasting the garlic, so there is no need for oil) 25 to 30 minutes, turning occasionally, until peel is light brown and clove feels soft inside when you touch it. (Don't rush the process by turning up the heat; garlic may burn and become bitter.) Remove garlic from skillet; set garlic aside.
  • In 3-quart saucepan, heat oil over medium heat. Add pancetta and cook about 3 minutes, stirring occasionally, until slightly crisp around edges. Add onion, carrot and celery. Cook about 5 minutes, stirring occasionally, until vegetables soften but do not brown. Add finely chopped garlic and cook 30 seconds, stirring constantly. Add broth, water, beans, tomatoes, tomato paste, anchovies, the cheese rind, bay leaves and rosemary; heat to boiling. (When you've used a piece of Parmesan cheese, save the rind in the freezer. If you don't have a rind, you may want to sprinkle each serving with grated Parmesan cheese.) Reduce heat and simmer 30 minutes, stirring occasionally.
  • Peel cooled, roasted garlic cloves and place in small bowl. Add butter, salt, red pepper and pepper. Use a fork to mash garlic to a smooth paste. Spoon garlic paste into hot soup and stir well to incorporate. Sprinkle with basil and stir well. Remove bay leaves and rosemary sprig.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 5 mg, Fiber 6 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 3 g, TransFat 0 g

CANNELLINI BEAN SOUP



Cannellini Bean Soup image

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

2 1/2 cups dry cannellini beans
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 onions, chopped (about 2 cups)
3 cloves garlic, minced
5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups)
4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1/4 cups)
1/2 cup chopped tomatoes, fresh or canned
1/4 cup fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon coarse salt
Freshly grated Parmesan cheese
Freshly ground black pepper

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.

BEAN & BASIL SOUP



Bean & Basil Soup image

Make and share this Bean & Basil Soup recipe from Food.com.

Provided by CulinaryQueen

Categories     Beans

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

4 cups chicken stock
1 (28 ounce) can tomatoes, coarsely chopped
1 onion, finely chopped
1/2 teaspoon oregano
4 cups cannellini beans (rinsed if canned)
2 garlic cloves
1/2 cup fresh basil
2 teaspoons olive oil
salt and pepper
1 cup ditalini (or any small pasta)
basil leaves, for garnish

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.

Nutrition Facts : Calories 167.9, Fat 2.2, SaturatedFat 0.5, Cholesterol 2.4, Sodium 122.2, Carbohydrate 28.1, Fiber 5, Sugar 3.8, Protein 9.7

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