White Bean And Canadian Bacon Soup With Pesto Recipes

PESTO BEAN SOUP

Pesto Bean Soup image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
5 cloves garlic, thinly sliced
A pinch of red pepper flakes
2 cans cannellini beans, drained
3 tablespoons pesto
2 tablespoons grated Parmesan cheese
3 cups chicken broth
1 cup chopped celery
1/2 cup chopped black olives
1/2 cup roasted peppers

Steps:

Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.

WHITE BEAN AND CANADIAN BACON SOUP WITH PESTO

White Bean and Canadian Bacon Soup with Pesto image

This hearty white bean soup is made with Canadian bacon, veggies, and pesto for a flavorful one-pot meal that's sure to warm you up on cold nights.

Provided by JonSnyde

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 ½ cups chopped yellow onion
½ cup chopped carrot
¼ cup chopped celery
1 tablespoon chopped garlic
½ teaspoon dried thyme
4 cups vegetable broth
3 cups cooked white beans
1 (6 ounce) package Canadian-style bacon, cut into 1/4-inch cubes
¼ cup pesto

Steps:

Heat oil in a pot over medium-high heat. Saute onion, carrot, and celery in the hot oil for 5 minutes. Add garlic and thyme and cook for 1 minute. Add broth, white beans, and bacon. Bring to a boil; reduce heat and let simmer for 5 minutes.
Serve topped with pesto.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 37.3 g, Cholesterol 13.2 mg, Fat 9.2 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.2 g, Sodium 668.7 mg, Sugar 4.7 g

WHITE BEAN AND PARMESAN SOUP WITH PESTO

White Bean and Parmesan Soup with Pesto image

This soup is an all time family favorite-light, fresh tasting yet filling. Since I'm a garlic freak I like to serve this with a Caesar Salad and hot rolls.

Provided by Diana Adcock

Categories Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium onion, cut into 16 wedges
2 cloves garlic, minced
3 carrots, cut into 2 inch matchsticks
3 stalks celery, sliced 1/4 inch thick
1/4 lb prosciutto, cut into thin strips
4 cups reduced-sodium fat-free chicken broth
2 medium tomatoes, diced
2 (15 ounce) cans cannellini beans, drained
1/2 cup freshly grated parmigiano-reggiano cheese
fresh ground salt & pepper
pesto sauce, and additional cheese for sprinkling

Steps:

In a large stock pot heat oil over medium heat and add garlic.
Saute for 2 minutes stirring constantly.
Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly.
Stir in tomatoes and broth.
Bring soup to a boil, reduce heat and simmer 10 minutes.
Stir in beans and simmer for another 5 minutes.
Remove from heat.
Pour soup into a serving bowl and add the cheese.
Serve immediately.
Offer additional cheese and pesto at the table.
***Donot add the cheese in the soup pot or it WILL stick to the sides.

WHITE-BEAN SOUP WITH PESTO

White-Bean Soup With Pesto image

Provided by Molly O'Neill

Categories dinner, weekday, soups and stews, appetizer, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 15

Ingredients

2 teaspoons olive oil
1 small onion, peeled and finely chopped
1 clove garlic, peeled and minced
1 small leek (white part only), cleaned and finely chopped
8 ounces dried cannellini beans, soaked overnight in water
7 cups vegetable or chicken broth, homemade or low-sodium canned
1 baking potato, peeled and cut into 1/4-inch cubes
2 tablespoons minced fresh thyme or 2 teaspoons dried
Salt and freshly ground pepper to taste
1 1/2 cups loosely packed basil leaves
1 large shallot, peeled and chopped
2 cloves garlic, peeled
1 tablespoon olive oil
1/4 cup water
1/8 teaspoon salt, plus more to tast

Steps:

To make the soup, heat olive oil in a large pot over medium heat. Add onion, garlic and leek and cook until softened, about 5 minutes. Stir in beans and broth. Bring to a simmer. Cook until beans are almost tender, about 1 hour. Stir in potato cubes. Cook until potato and beans are soft, about 20 minutes. Stir in thyme, salt and pepper.
Meanwhile, to make the pesto, place basil, shallots and garlic in a food processor. Process until chopped. Add olive oil and water. Process until smooth, stopping several times to scrape down sides of work bowl. Season with salt. Ladle the soup into bowls, garnish with 2 teaspoons of the pesto and serve.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 8 grams, Carbohydrate 71 grams, Fat 11 grams, Fiber 12 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1464 milligrams, Sugar 11 grams

SIMPLE WHITE BEAN AND PESTO SOUP

Simple White Bean and Pesto Soup image

With a loaf of crusty bread on hand, this recipe will have dinner on the table in five minutes. When you have so few ingredients, the quality must be impeccable. If you have homemade chicken stock, now is the time to use it. You could use a heaping tablespoon of pre-made pesto, but the pine nuts and Parmesan can be distracting from the subtle flavors of the beans. This simplified pesto couldn't be easier. Adapted from Barbara Kafka's _Soup: A Way of Life_ by Nick Kindlesperger at Serious Eats. http://bit.ly/dtLnzy

Provided by DrGaellon

Categories Beans

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch basil, rinsed and dried
1 garlic clove
2 tablespoons olive oil
2 cups chicken stock
2 (19 ounce) cans white beans or 2 (19 ounce) cans cannellini beans, drained and rinsed
2 tablespoons grated parmesan cheese
fresh ground black pepper
salt, to taste

Steps:

In a small food processor, combine basil and garlic; process until finely chopped. While running, add oil slowly until a smooth puree forms.
Heat chicken stock and beans in a saucepan over medium-high heat. When it boils, reduce heat to medium-low, add a heaping tablespoon of the pesto (any excess can be frozen), the Parmesan and a few twists of black pepper. Simmer 1 minute to blend flavors. Taste and season with salt if needed.

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