Soup Base Of Garlicky White Beans And Broth Recipes

WHITE BEAN SOUP

White Bean Soup image

A hearty and flavorful winter meal that can easily be made vegetarian, if desired.

Provided by MEADOWG

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

Time 2h20m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 cloves garlic, crushed
1 yellow onion, chopped
1 large carrot, chopped
1 (10 ounce) can golden corn, drained
salt and pepper to taste
5 cups chicken broth
1 (15.5 ounce) can white beans
1 cup diced fresh tomatoes
1 teaspoon dried thyme
1 teaspoon dried summer savory
1 teaspoon dried parsley

Steps:

Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g

TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC

Tomato and White Bean Soup With Lots of Garlic image

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

Ingredients

10 garlic cloves
1/4 cup extra-virgin olive oil
2 (14-ounce) cans white beans, such as cannellini or great Northern, including their liquid
1 (28-ounce) can crushed tomatoes
1 cup stock or water, plus more as needed
Kosher salt and black pepper
Heavy cream, for serving

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.

SOUP BASE OF GARLICKY WHITE BEANS AND BROTH

Soup Base of Garlicky White Beans and Broth image

Yield about 3 quarts, enough for 2 batches or more o f finished soups

Number Of Ingredients 9

Ingredients

1 pound (about 2 1/2 cups) dry cannellini or other small dried white beans, soaked overnight or quick-soaked (see box, page 59)
4 quarts cold water, plus more if needed
3 bay leaves
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt, plus more if needed
3 tablespoons extra-virgin olive oil
6 big garlic cloves, sliced
1/4 to 1/2 teaspoon dried peperoncino (hot red pepper flakes)
A heavy-bottomed soup pot, 6- or 8-quart capacity, with a cover

Steps:

Drain the soaked beans and put them in the pot with the water, bay leaves, and olive oil. Cover the pot, and bring it to a boil over high heat, stirring occasionally. When the water is at a full boil, set the cover ajar, adjust the heat to maintain a steady gentle boiling, and cook for an hour more, until the beans are tender.
Stir in the salt, uncover, and continue cooking at a bubbling boil for another hour or more, until the beans and broth have reduced to 3 quarts. Lower the heat as the liquid evaporates and the soup base thickens, stirring now and then to prevent scorching.
When the soup base is sufficiently reduced, make the soffritto. Heat the olive oil and the sliced garlic in a skillet over medium heat for 2 minutes or so, shaking the pan now and then, until the slices are sizzling. Drop in the peperoncino, stir with the garlic, and cook another minute, or until the garlic is just starting to color.
From the soup pot, ladle out a cup of the simmering bean broth and pour it into the skillet. Let it sizzle and start to boil, shake and stir up the soffritto, and cook it for a couple of minutes in the broth. Then pour it all back into the bean pot, scraping in every bit of the soffritto, or just rinse the skillet out with more broth. Simmer the soup base for another 5 minutes with the soffritto, then remove from the heat.
The base is ready for a finished soup now; or let the whole pot cool, pick out and discard the bay leaves, and keep the soup refrigerated for 3 or 4 days or freeze, in filled and tightly sealed containers, for 4 to 6 months.

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