Italian Veal And Cannellini Bean Soup Recipes

RECIPE FOR CANNELLINI BEAN SOUP

Steps:

• In a large sauce pan saute the onions with 3 Tablespoons olive oil over medium heat until translucent.
• Add in crushed garlic and saute for 3 minutes.
• Add cannellini beans and broth.
• Cook until all beans are tender - mash down some of the beans to add some creaminess to the soup.
• Add greens and cook down for about 15 minutes.
• Add in 1/4 cup dry white wine and half the cheese. Stir.
• Cook another 10 minutes.
• Serve in bowls and sprinkle remaining cheese on top.

ITALIAN CANNELLINI BEAN SOUP

Steps:

• In 3 1/2 quart dutch oven over medium heat, warm 3 tablespoons of olive oil. Cook pancetta in oil for 5 minutes, Add onion, carrot and celery and cook 8 minutes. Add garlic and cook for 1 minute. Add beans, broth and thyme and simmer over low heat for 10 minutes.
• Take off heat and puree with immersion blender until smooth. Stir in cheese. Add salt and black pepper to taste.
• Slice a baguette loaf into 1/2" slices. Brush both sides of slices with olive oil. Salt both sides. Toast bread until golden. Top toasted slices with a good tapenade spread (I use Trader Joes' tomatoe and fresh basil brushetta.
• Serve and enjoy.

ITALIAN VEAL AND CANNELLINI BEAN SOUP

Steps:

• Mix all ingredients except bell pepper and basil in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until veal is tender.
• Stir in bell pepper and basil.
• Cover and cook on high heat setting about 15 minutes or until hot.

CANNELLINI BEAN SOUP

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.

ITALIAN SAUSAGE SOUP WITH CANNELLINI BEANS

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
• Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
• Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
• After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

ITALIAN BEAN SOUP

Steps:

• In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.

TUSCAN CHARD AND CANNELLINI BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
• Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
• Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

SAUSAGE & CANNELLINI BEAN SOUP

Steps:

• Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.

CAVOLO NERO AND CANNELLINI BEAN SOUP

Steps:

• Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add kale; cook until just tender, 3 to 5 minutes. Drain, reserving 1/4 cup cooking liquid. Plunge kale into ice bath. Drain.
• Heat oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, chile, and fennel seeds; cook, stirring occasionally, 2 minutes.
• Stir in stock, beans, and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, 30 to 40 minutes.
• Add kale and reserved cooking liquid. Season with salt and pepper. Cook, stirring, until kale is tender, about 5 minutes. Divide bread and soup among 4 bowls.

CANNELLINI BEAN SOUP

Steps:

• Fry the shallots, garlic, carrot, celery, leeks and bacon in the oil for 7 minutes, until softened but not brown.
• Pour in the stock and add the bay leaves and oregano.
• Season and bring to the boil, cover the pan and simmer gently for 15 minutes.
• Tip in the beans, re-cover and simmer for a further 5 minutes.
• Swirl the chopped parsley into the soup.
• Serve sprinkled with a little extra parsley.