Tomato Rice Soup With Garlic And Cannellini Beans Recipes

TOMATO AND CANNELLINI BEAN SOUP

Steps:

• Beans Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35-45 minutes. Let beans cool in cooking liquid; discard bay leaves.
• Do ahead
• Beans can be cooked 3 days ahead. Cover and chill.
• Soup:
• Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, 1/2 tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.
• Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30-45 minutes.
• Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.
• Do ahead
• Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.

TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC

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 RICE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
• Season to taste with salt and pepper. Stir in the basil, and serve.

TOMATO-RICE SOUP

Steps:

• Cook a few cloves of chopped garlic with chopped onion, celery, parsley and carrot in abundant olive oil until the onion is translucent.
• Add .5 cup white or brown rice and cook, stirring, until fragrant, then add a bit of tomato paste; stir
• Add 4 cups vegetable stock or water and 2 cups of chopped fresh or canned tomatoes; bring to a boil and simmer until the rice is half-tender, about 10 minutes for white rice, 25 for brown.
• Add a cup of chopped collard greens and a little red wine and cook until the greens are tender, just a few minutes. Serve.

CANNELLINI RICE

Steps:

• In a deep skillet or saute pan set over moderate heat, warm the oil until it is hot. Add the onion, green pepper, and garlic, and cook the mixture, stirring occasionally, for 5 minutes, or until softened. Add the tomatoes, bay leaves, oregano, Italian seasoning, and lemon pepper, and cook the mixture 1 minute. Dissolve the bouillon in the water, add to the tomato mixture and simmer, stirring occasionally, for 10 minutes.
• Add the rice, cannellini beans, and salt, and simmer the mixture, stirring occasionally, for 5 minutes more, or until beans and rice are heated through. Mixture will have the consistency of a risotto. Remove and discard bay leaves. Season with the olive oil and sprinkle with cheese to taste.

TOMATO AND CANNELLINI BEAN SOUP WITH GARLIC AND BASIL

Steps:

• In 8-inch skillet, heat unpeeled garlic over low heat (you are dry-roasting the garlic, so there is no need for oil) 25 to 30 minutes, turning occasionally, until peel is light brown and clove feels soft inside when you touch it. (Don't rush the process by turning up the heat; garlic may burn and become bitter.) Remove garlic from skillet; set garlic aside.
• In 3-quart saucepan, heat oil over medium heat. Add pancetta and cook about 3 minutes, stirring occasionally, until slightly crisp around edges. Add onion, carrot and celery. Cook about 5 minutes, stirring occasionally, until vegetables soften but do not brown. Add finely chopped garlic and cook 30 seconds, stirring constantly. Add broth, water, beans, tomatoes, tomato paste, anchovies, the cheese rind, bay leaves and rosemary; heat to boiling. (When you've used a piece of Parmesan cheese, save the rind in the freezer. If you don't have a rind, you may want to sprinkle each serving with grated Parmesan cheese.) Reduce heat and simmer 30 minutes, stirring occasionally.
• Peel cooled, roasted garlic cloves and place in small bowl. Add butter, salt, red pepper and pepper. Use a fork to mash garlic to a smooth paste. Spoon garlic paste into hot soup and stir well to incorporate. Sprinkle with basil and stir well. Remove bay leaves and rosemary sprig.

RICE AND TOMATO SOUP

Steps:

• I like to make an unfussy rice and tomato soup (for myself, too, sometimes, especially when I'm trying to balance out my characteristic gluttony) by diluting a good, bought tomato sauce with water, adding a handful or so of basmati rice, and cooking until the rice is tender, about 8 to 10 minutes. With children it makes more sense to leave the soup fairly solid, but you can add water from a boiled kettle toward the end of cooking time if you want a thinner soup rather than liquid tomato-rice stew. Grate Parmesan on top and eat - with bibs.

TOMATO RICE SOUP WITH GARLIC AND CANNELLINI BEANS

Steps:

• Melt the butter in a stock pot over medium head and add the onion. Saute for about 5 minutes and then add the herbs, salt, bay leaves and rice. Saute for 2 minutes.
• Add the tomatoes and water and bring to a boil. Lower the heat to a simmer and simmer for about 20 minutes, stirring occasionally.
• After 20 minutes add the cauliflower and cook until just tender, about 5 minutes.
• Add the beans and the garlic and continue cooking for about 5-8 minutes or until the cauliflower is tender and the garlic has lost its rawness.
• Serve with a grilled cheese sandwich for a special treat:-).

CONTADINA® "CREAMY" TOMATO SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
• Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.
• Top with fresh basil before serving, if desired.