Florentine White Bean Soup With Pasta Recipes

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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.

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.

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