Vegetarian Tuscan White Bean Soup Recipes
VEGETARIAN TUSCAN WHITE BEAN SOUP
Since I'm a vegetarian, I always seem to have bits of vegetables around the house. I also usually have vegetable stock on hand. This recipe came about from me trying to figure out what to do with a huge can of cannelini beans and the bits of vegetables I had laying around the house. I really enjoyed it. I hope you will too.
Provided by NewVegetarian
Categories Beans
Time 20m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put about 2 tablespoons of olive oil in a medium sauce pan over medium-high heat.
- Add all of the vegetables, the Mrs. Dash, the Italian seasoning, and the salt and sauté until the onions are semi-translucent.
- Add the bean and vegetable stock and bring to a boil.
- Transfer the soup in batches to a blender and puree until smooth. Serve hot.
Nutrition Facts : Calories 358.6, Fat 7.5, SaturatedFat 1.1, Sodium 68.1, Carbohydrate 54.6, Fiber 13.7, Sugar 2.1, Protein 20.4
TUSCAN CANNELLINI BEAN SOUP (VEGETARIAN)
I love this recipe because it is flavourful, satisfying and filling while being vegetarian and healthy. You also don't need any broth or bouillon which is great for those watching their sodium. It's from the cookbook, "Lucinda's Rustic Italian Kitchen" by Lucinda Scala Quinn. (She is also a co-host of the "Everyday Food" cooking series on PBS.)
Provided by blucoat
Categories Beans
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse beans well and place in a large pot. Cover with 4 quarts (or a little less than 4 litres) 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 minute Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 minute.
- 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 ½ but up to 2 ½ 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 and freshly black pepper and a drizzle of olive oil.
Nutrition Facts : Calories 287.1, Fat 5.8, SaturatedFat 0.8, Sodium 927.9, Carbohydrate 45.1, Fiber 17.6, Sugar 4.8, Protein 15.9
SLOW-COOKER TUSCAN WHITE BEAN SOUP RECIPE BY TASTY
Here's what you need: medium white onion, carrots, celery, garlic, chopped kale, canned diced tomatoes, white beans, salt, pepper, dried thyme, dried oregano, vegetable stock
Provided by Robin Broadfoot
Categories Lunch
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.
- Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 1082 calories, Carbohydrate 103 grams, Fat 94 grams, Fiber 15 grams, Protein 19 grams, Sugar 24 grams
TUSCAN VEGETABLE SOUP WITH WHITE BEANS AND PARMESAN
Categories Soup/Stew Bean Cheese Vegetable Vegetarian Graduation Parmesan Basil Zucchini Fall Healthy Cabbage Bon Appétit
Yield Makes12 first-course or6 main-course servings
Number Of Ingredients 17
Steps:
- Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches. Soak overnight. Drain beans.
- Heat 2 tablespoons olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots; sauté 10 minutes. Add beans, 10 cups stock, potatoes, and basil. Bring to boil. Reduce heat; cover and simmer 1 hour. Add red cabbage and zucchini. Cover and simmer until vegetables are tender, about 20 minutes longer. Uncover. Add toasted bread slices to soup and remove from heat; let stand 10 minutes. Stir in cheese. Divide soup among bowls. Top each serving with ground pepper and additional olive oil and serve.
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- Heat the olive oil in a Dutch oven or large pot (3 quart or larger), over medium heat. Add the onions and sauté until soft and translucent, about 5-7 minutes.
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