No Cream Creamy White Bean Soup Recipes

CREAMY ITALIAN WHITE BEAN SOUP

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.

CREAMY WHITE BEAN SOUP

Steps:

• Heat olive oil in a 4 quart saucepan on medium high heat.
• Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
• Add beans, water, and seasonings.
• Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
• Take half of soup and blend in blender until smooth.
• Return soup to bean mixture in pan and stir.
• Ladle into bowls and drizzle with olive oil before serving.
• Top with freshly grated Parmesan cheese, if desired.
• Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.

"NO-CREAM" CREAMY WHITE BEAN SOUP

Steps:

• In a microwave bowl, add ⅓ cup olive oil and ¼ cup drained capers; cook on high for 2-4 minutes; use a slotted spoon and remove cooked capers; drain capers onto paper towel; reserve oil and set asideSee Recipe Notes
• In a large stockpot on medium heat, add 2 tablespoons oil; add chopped onion and celery; saute for 5 minutes
• Add garlic, thyme and cayenne pepper to onion mixture; combine well
• Add canned beans and their liquid to stockpot; cook on medium heat until beans begin to break up (about 8-10 minutes)
• Using a slotted spoon, ladle bean mixture into food processor; pulse on high for 2 minutes: (See Recipe Notes: Food Processor)
• Add butter and parmesan to food processor; pulse on high for 2 minutes
• Add 1 cup of chicken broth to food processor; pulse on high for 2 minutes
• Pour contents from the food processor back into large stockpot
• Add remaining ½ cup of chicken broth and one teaspoon of lemon juice; stir and cook on medium until hot; taste for salt and pepper
• Pour soup into bowls; drizzle each bowl with a few drops of fresh lemon juice and the reserved olive oil from the microwaved capers
• Sprinkle chopped parsley, basil and capers over top of soup and serve

5-INGREDIENT CREAMY WHITE BEAN SOUP

Steps:

• Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon.
• Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes.
• Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.