TOMATO BEAN SOUP
Chock-full of choice veggies and savory sausage, this filling soup from Diane Antonioli of Marmora, New Jersey will fit nicely into almost any event. "It's a big hit at our house," Diane acknowledges. "My husband and our three children request it all year-round."-Diane Antonioli, Marmora, New Jersey
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Place beans in a Dutch over 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 beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.
Nutrition Facts : Calories 234 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 849mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.
MY MOM'S TOMATO AND BEAN 15 MINUTE STOUP
A stoup is thicker than soup and thinner than stew. I called my mom one rainy day from the road. I was getting a cold and I really wanted soup for supper. She said she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it.)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.
TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC
This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you'll taste the full range of garlic's flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that's endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
- In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
- Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
- Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.
TOMATO AND BEAN SOUP
This is one of those make loads and eat for days recipes - easy and tasty. If you absolutely must, you can use canned tomatoes - but only if you can't get fresh tomatoes. I got the original recipe from Australian Women's Weekly Low Fat Meals in Minutes book.
Provided by kolibri
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry onion and garlic in a pan, until onion is soft.
- Stir in the chopped tomatoes, stir more until tomatoes are soft.
- Add stock and the sauces, bring to boil and let simmer covered for 30 minutes. If you like your tomato soup smooth, you can blend the soup after this point. I like mine chunky.
- Stir in parsley and the beans. Simmer uncovered for five minutes or so, until the beans are hot.
FRESH TOMATO SOUP
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan heat olive oil over medium-high heat. Add onion and garlic and cook for approximately 5 minutes or until the onion is tender. Add flour and cook for 2 to 3 minutes, stirring constantly. Pour in chicken stock and bring to a light boil, stirring until thickened. Add tomatoes, thyme, and basil. Reduce the heat to a simmer and cook for 10 minutes. Stir in additional chicken stock if desired. Remove from heat and allow to cool slightly.
- Transfer soup in batches to a blender or food processor. Pulse until smooth. Pour soup into a large saucepan and season with kosher salt and white pepper to taste. Keep warm on low heat until ready to serve.
- Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil.
- Provided by Chef Jim Coleman
TOMATO-WHITE BEAN SOUP WITH PESTO
Provided by Kerri Conan
Categories Soup/Stew Bean Onion Tomato Vegetarian Dinner Lunch Basil Walnut Legume Vegan Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic; cook, stirring, until vegetables soften, 3 to 5 minutes. Add wine; stir to scrape brown bits off bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt. Bring soup to a boil; reduce heat, cover, and simmer, stirring occasionally, until carrots are very soft, 15 to 20 minutes. In a blender, puree basil, walnuts, black pepper, remaining 1/4 teaspoon salt and 1/4 cup water. Transfer pesto to a bowl; wash blender. Remove bay leaves from soup; discard. In blender, carefully puree half of soup; transfer to a bowl; repeat with remaining half of soup. Divide soup among 4 bowls, dollop each with 1/4 pesto, and swirl in; serve.
FRESH TOMATO AND BEAN SOUP
This recipe came from "Canadian Living" magazine. I find that this recipe uses items you would normally have on hand and it is very simple to make.
Provided by Faith77
Categories Vegan
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, heat oil over medium heat; cook onion, carrot and garlic, stirring occasionally, until softened, about 5 minutes.
- Add stock; bring to boil.
- Add beans and tomatoes; cook over medium heat until carrot and tomatoes are tender, about 10 minutes.
- Stir in basil and pepper.
Nutrition Facts : Calories 156.4, Fat 4.3, SaturatedFat 0.6, Sodium 401.1, Carbohydrate 23.1, Fiber 6.5, Sugar 4.1, Protein 7.6
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