Italian White Beans And Rice Soup Recipes

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CREAMY ITALIAN WHITE BEAN SOUP



Creamy Italian White Bean Soup image

Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.

Provided by colleenlora

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 (16 ounce) cans white kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
¼ teaspoon ground black pepper
⅛ teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed and thinly sliced
1 tablespoon lemon juice

Steps:

  • In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
  • With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
  • In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
  • Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 38.1 g, Cholesterol 2.4 mg, Fat 4.9 g, Fiber 11.2 g, Protein 12 g, SaturatedFat 0.5 g, Sodium 1014.4 mg, Sugar 2.3 g

QUICK ITALIAN RICE SOUP



Quick Italian Rice Soup image

A quick and simple soup full of veggies and protein to fill anyone's appetite!

Provided by Arizona Desert Flower

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 30m

Yield 8

Number Of Ingredients 8

1 pound ground beef
½ cup chopped onion
1 (14.5 ounce) can no salt-added diced tomatoes with Italian herbs
1 (15 ounce) can low-sodium Great Northern beans
2 (32 ounce) cartons reduced-sodium beef broth
1 (12 ounce) package frozen mixed vegetables
1 teaspoon dried oregano
1 (5.5 ounce) package Knorr® Rice Sides™ - Beef

Steps:

  • In a large pot over medium high heat, cook ground beef and onions, breaking up larger ground beef pieces, until beef is thoroughly cooked and no longer pink. Drain off fat.
  • Stir in tomatoes, beans, and broth; bring to a simmer over medium-high heat. When mixture begins to bubble, add vegetables and rice. Allow to come back to a simmer; reduce heat to medium for a gentle simmer.
  • Cook until rice is tender and vegetables are warmed through, about 8 minutes.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 29.6 g, Cholesterol 35.5 mg, Fat 8.9 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 3.2 g, Sodium 389.2 mg, Sugar 2.5 g

ITALIAN WHITE BEAN SOUP



Italian White Bean Soup image

Immerse yourself in a bit of heaven with this Italian White Bean Soup. Buttery and soft cannellini beans pair with tantalizing herbs to be slowly simmered to perfection. Serve with some bruschetta to finish off one beautiful dish.

Provided by Florentina

Categories     Main

Time 7h

Number Of Ingredients 12

3 cups white beans
1 leek or yellow onion (diced)
1 carrot (chopped)
1 celery stalk (chopped)
7 cloves garlic (chopped)
1 sprig rosemary
1 sprig sage
1 bay leaves
8 cups water or vegetable stock
1.5 tsp smoked applewood sea salt ((or liquid smoke))
1 -2 Tbsp Nutritional yeast (optional)
bread + garlic for bruschetta ((1 slice/ person))

Steps:

  • Rinse and pick the beans then cover them with water and soak for 6 hours or overnight. Drain.
  • In a large heavy bottom pot heat up a good lug of olive oil and saute the leek (or onion) with the carrot and celery until they begin to soften.
  • Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.
  • Pour in the water and bring to a constant simmer. Add the bay, sage and rosemary, cover with a lid and cook for 45 minutes or until the beans are soft and tender to your liking.
  • Check the beans half way through cooking and see if you might need to add extra water if they are absorbing lots of liquid.
  • Once your beans are perfectly cooked remove from heat, stir in the nutritional yeast and season to taste with the smoked sea salt.
  • Meanwhile grill the bread on both sides until nice dark char marks form. Rub each slice on both sides with a garlic clove, lightly brush with some olive oil and finish with sea salt.
  • Ladle the soup into bowls and tear chunks of the garlic bruschetta over the top. Finish with a light drizzle of olive oil on top and enjoy.

Nutrition Facts : Calories 108 kcal, Carbohydrate 20 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 464 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

ARBORIO RICE AND WHITE BEAN SOUP



Arborio Rice and White Bean Soup image

Soup is the ultimate comfort food. This hearty, satisfying soup with arborio rice is low in fat and comes together in less than 30 minutes. -Deanna McDonald, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
3 garlic cloves, minced
3/4 cup uncooked arborio rice
1 carton (32 ounces) vegetable broth
3/4 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1 package (16 ounces) frozen broccoli-cauliflower blend
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups fresh baby spinach
Lemon wedges, optional

Steps:

  • In a large saucepan, heat oil over medium heat; saute garlic 1 minute. Add rice; cook and stir 2 minutes. Stir in broth and herbs; bring to a boil. Reduce heat; simmer, covered, until rice is al dente, about 10 minutes., Stir in frozen vegetables and beans; cook, covered, over medium heat until heated through and rice is tender, 8-10 minutes, stirring occasionally. Stir in spinach until wilted. If desired, serve with lemon wedges.

Nutrition Facts : Calories 303 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 861mg sodium, Carbohydrate 52g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.

HEARTY ITALIAN WHITE BEAN SOUP



Hearty Italian White Bean Soup image

A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. -Kristina Krummel, Elkins, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon olive oil
1 medium potato, peeled and cut into 1/2-inch cubes
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 medium zucchini, chopped
1 teaspoon finely chopped seeded jalapeno pepper
1 can (15-1/2 ounces) navy beans, rinsed and drained
2 to 2-1/2 cups vegetable or chicken broth
1 can (8 ounces) tomato sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 714mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein.

ITALIAN STYLE RICE AND BEANS



Italian Style Rice and Beans image

Make and share this Italian Style Rice and Beans recipe from Food.com.

Provided by BeccaB3c

Categories     Rice

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

1 (14 1/2 ounce) can Italian-style diced tomatoes
1 (15 1/2 ounce) can bush's best cannellini or 1 (15 1/2 ounce) can bush's best great northern beans, drained and rinsed
2/3 cup instant rice
1/4 teaspoon italian seasoning or 1/2 teaspoon dry basil
fresh pepper, to taste

Steps:

  • Place all ingredients in medium saucepan.
  • Cook 3-4 minutes, covered, over medium-high heat.
  • Uncover pan and continue cooking 2-3 minutes, or until rice is tender.
  • Dish is slightly saucy when completely cooled.

Nutrition Facts : Calories 143.6, Fat 0.4, SaturatedFat 0.1, Sodium 153.4, Carbohydrate 29.1, Fiber 4.7, Sugar 2.5, Protein 6.7

BEANS AND RICE SOUP



Beans and Rice Soup image

This recipe was inspired by my pre-vegetarian days of corned beef soup. I had a sudden craving for my childhood favorite when I had an epiphany. I realized that refried beans would have a similar mushy texture and color of the canned corned beef in soup. Then I thought of beans and rice (I don't know why). Here's the result

Provided by Le Cuisinier Exquis

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (14 ounce) cans vegetable broth
3/4 cup wild rice
2 small potatoes
1 (14 ounce) can refried beans
1 cup water
salt and pepper
1 dash cayenne pepper (or more if desired)

Steps:

  • Combine vegetable broth, rice, onion, and potatoes in a medium pot.
  • Cook until rice is done (about 30 min).
  • Add refried, beans, water, salt and pepper, and red pepper to taste.
  • Keep on the burner until hot.

Nutrition Facts : Calories 265.9, Fat 1.7, SaturatedFat 0.5, Cholesterol 7.9, Sodium 305.1, Carbohydrate 52.8, Fiber 9, Sugar 1.6, Protein 11.6

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