Florentine White Bean Soup With Pasta Recipes

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LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS



Lemony Pasta With Asparagus and White Beans image

Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. It's dead simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There's enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.

Provided by Melissa Clark

Categories     dinner, noodles, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large lemon, plus more fresh lemon juice for serving
1 (15-ounce) can white beans, rinsed
1 shallot, finely diced, or 2 tablespoons finely diced red onion
3 garlic cloves (2 thinly sliced, 1 finely grated)
1/4 teaspoon red-pepper flakes, plus more to taste
Kosher salt
4 tablespoons extra-virgin olive oil
1 pound short pasta, such as campanelle, fusilli or farfalle
2 bunches asparagus (about 2 pounds), ends trimmed, stalks sliced into 1/2-inch pieces
2/3 cup coarsely chopped Italian parsley leaves
1/2 cup grated Parmesan, plus more for serving
Black pepper

Steps:

  • Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
  • Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
  • Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
  • Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.

WHITE BEAN AND PASTA SOUP



White Bean and Pasta Soup image

My husband and I savor every spoonful of this hearty soup. It makes a real stick-to-your ribs meal when served with crusty oven-fresh bread.

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

1-1/2 cups dried great northern beans
3/4 pound Italian sausage links, casings removed
1 large onion, chopped
1 large carrot, chopped
3 garlic cloves, minced
6 cups chicken broth
3 cups hot water
2 tablespoons dried currants
1 teaspoon dried basil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup uncooked small shell pasta
Grated Parmesan cheese

Steps:

  • Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; 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 hour. Drain and rinse beans, discarding liquid., In the same pan, cook the sausage, onion, carrot and garlic over medium heat until the meat is no longer pink; drain. Add the broth, water, currants, basil and reserved beans. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the beans are tender, stirring occasionally., Add tomatoes and pasta; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender. Serve with cheese.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 648mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 6g fiber), Protein 10g protein.

FLORENTINE WHITE BEAN SOUP WITH PASTA



Florentine White Bean Soup with Pasta image

Serve this with a drizzle of olive oil and freshly grated parmesan cheese, if desired. From Bon Appetit.

Provided by Bev I Am

Categories     Beans

Time P1DT45m

Yield 6 serving(s)

Number Of Ingredients 12

1 (16 ounce) package dried great northern beans (about 2 1/2 cups)
16 cups water (or more)
5 cloves garlic, unpeeled,plus
3 cloves garlic, peeled,chopped
1 stalk celery, cut in half
5 tablespoons olive oil
2 medium onions, chopped (about 3 cups)
1 (14 1/2 ounce) can diced tomatoes, in juice
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1/2 teaspoon celery salt
3/4 cup tubettini pasta or 3/4 cup elbow macaroni (about 6 ounces)

Steps:

  • Place beans in large pot.
  • Add enough cold water to cover beans by 3 inches.
  • Let stand overnight.
  • Drain beans well.
  • Return to pot.
  • Add 16 cups water, 5 unpeeled garlic cloves, and celery stalk.
  • Bring mixture to boil; reduce heat to low and simmer 1 hour 15 minutes, stirring occasionally.
  • Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
  • Add onions and 3 chopped garlic cloves and sauté until golden brown, about 10 minutes.
  • Add tomatoes with juices, rosemary, sage, and celery salt to mixture, stirring to combine.
  • Add vegetable mixture to bean mixture in pot.
  • Simmer soup until beans are tender, about 45 minutes.
  • Cook pasta in another large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
  • Drain well.
  • Add cooked pasta and remaining 3 tablespoons olive oil to soup, stirring to combine.
  • Thin soup with more water, if desired.
  • Season soup to taste with salt and pepper and serve.
  • Makes 12 first-course or 6 main-course servings.

Nutrition Facts : Calories 397.3, Fat 12.3, SaturatedFat 1.9, Sodium 179.4, Carbohydrate 57, Fiber 17.1, Sugar 6, Protein 17.8

FLORENTINE WHITE BEAN SOUP WITH PASTA



Florentine White Bean Soup with Pasta image

Categories     Soup/Stew     Bean     Garlic     Onion     Pasta     Tomato     Vegetarian     Fall     Winter     Vegan     Bon Appétit

Yield Makes 12 first-course or 6 main-course servings

Number Of Ingredients 11

1 16-ounce package dried Great Northern beans (about 2 1/2 cups)
16 cups (or more) water
5 garlic cloves, unpeeled, plus 3 garlic cloves, peeled, chopped
1 celery stalk, cut in half
5 tablespoons olive oil
2 medium onions, chopped (about 3 cups)
1 14 1/2-ounce can diced tomatoes in juice
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1/2 teaspoon celery salt
3/4 cup tubettini or elbow macaroni (about 6 ounces)

Steps:

  • Place beans in large pot. Add enough cold water to cover beans by 3 inches. Let stand overnight.
  • Drain beans well. Return to pot. Add 16 cups water, 5 unpeeled garlic cloves, and celery stalk. Bring mixture to boil; reduce heat to low and simmer 1 hour 15 minutes, stirring occasionally.
  • Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and 3 chopped garlic cloves and sauté until golden brown, about 10 minutes. Add tomatoes with juices, rosemary, sage, and celery salt to mixture, stirring to combine.
  • Add vegetable mixture to bean mixture in pot. Simmer soup until beans are tender, about 45 minutes.
  • Cook pasta in another large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Add cooked pasta and remaining 3 tablespoons olive oil to soup, stirring to combine. Thin soup with more water, if desired. Season soup to taste with salt and pepper and serve.

ITALIAN WHITE BEAN AND PANCETTA SOUP



Italian White Bean and Pancetta Soup image

This soup is similar to a minestrone, but contains no tomatoes. Garnish with freshly grated cheese.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

6 ounces pancetta bacon, finely diced
¼ cup olive oil
1 cup red onion, chopped
1 cup chopped celery
1 tablespoon chopped fresh sage
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken stock
4 (19 ounce) cans cannellini beans, drained and rinsed
2 cups seashell pasta
1 teaspoon salt
2 tablespoons finely chopped fresh parsley

Steps:

  • In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
  • Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
  • Stir in minced parsley before serving, and sprinkle with grated cheese.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 79.6 g, Cholesterol 14.3 mg, Fat 17.7 g, Fiber 14.4 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 784.7 mg, Sugar 2.8 g

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Top Asked Questions

How to make Florentine white bean soup?
Florentine White Bean Soup is rated 4.3 out of 5 by 3 . This quick version of the classic Italian soup uses canned cannellini beans, so the dish comes together in about 30 minutes. In a large saucepan over medium-low heat, warm the olive oil. When it is hot, add the pancetta and sauté until it browns slightly, about 5 minutes.
How long does it take to cook cannellini beans in soup?
This quick version of the classic Italian soup uses canned cannellini beans, so the dish comes together in about 30 minutes. In a large saucepan over medium-low heat, warm the olive oil. When it is hot, add the pancetta and sauté until it browns slightly, about 5 minutes.
What is in a Florentine soup?
This hearty tomato Florentine soup has great tomato flavor from caramelized tomato paste and crushed tomatoes, with plenty of spinach that complements the flavors. The cheese and lemon topping with a hint of dried oregano adds an extra pop of flavor. Got leftover turkey?
What is vegetarian Kale and white bean soup?
This veggie-packed kale, white bean and pasta soup is hearty and flavorful. Mashing beans into the soup gives it body and creaminess without actual cream. Serve this delicious vegetarian soup with a piece of crusty whole-grain bread on the side.

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