PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS
Whatever you do, don't throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup's broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.
Provided by Ali Slagle
Categories dinner, soups and stews, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
- To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
- Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
- Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
- Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.
COLLARD GREENS & WHITE BEAN SOUP
This delicious collard greens & white bean soup recipe is a quick and easy way to use dark, leafy green vegetables that contain anti-cancer nutrients. Eaten with a chunk of wholegrain bread, this soup is a complete meal and is the perfect comfort food during cancer treatment and beyond. It can also be used over several days, or frozen for when you need a light supper.
Provided by Cook for Your Life Staff
Categories Soups
Number Of Ingredients 1
Steps:
- Pull the leaves from their stems. Cut the leaves into bite-sized pieces. Set aside.
- In a large Dutch oven, heat the oil over a medium-high flame until it starts to ripple. Add the rosemary. Let it sizzle for a moment, then add the onion, carrot, and potato. Mix well.
- Turn the heat down to medium-low. Cover and sweat the vegetables for 8-10 minutes or until they are soft and the onion is slightly golden. Stir every so often to prevent sticking or burning.
- Turn the heat up to medium high. Add the chopped garlic. Stir and cook for another 2 minutes until you start to smell its aroma. Add the collard greens and stir-fry until they start to wilt and soften.
- Add the stock and beans, plus their liquid if home-cooked. The beans and vegetables should be well covered with liquid but not drowned. Add a little extra water if needed. Bring the soup to a boil. Partially cover and turn the heat down to low. Simmer, stirring from time to time, for 20-25 minutes or until the greens are very tender.
- Adjust seasoning, then cook 5 minutes more. Mash some of the beans against the sides of the pan to thicken the soup slightly. Stir in the chopped parsley and remaining rosemary. Cook 1 minute, then turn off the heat. Let the soup sit, covered, for 5 minutes. Serve drizzled with a little olive oil, if desired.
Nutrition Facts : Calories 1038
ITALIAN BEAN SOUP WITH GREENS
Bring a touch of the Italian countryside to your dinner table with this flavorful veggie-packed soup. A hearty bowlful will warm up the coldest day!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
- Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
- Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or until spinach is wilted. Ladle soup into bowls; top each with cheese.
Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 990 mg, Sugar 7 g, TransFat 0 g
LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS
Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that's almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it's a warming, piquant, one-pot meal that's perfect for winter.
Provided by Melissa Clark
Categories soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
- Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
- When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
- Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
- Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
- Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.
ITALIAN WHITE BEAN SOUP WITH GREENS (SBD)
Just made this for lunch on my third day of the south beach diet. It is really wonderful--of course, I did triple the garlic and add more red pepper flakes, but this does not taste like diet food! Enjoy! Use vegetable broth to make this vegetarian/vegan.
Provided by spatchcock
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring large pot of water to a boil.
- Boil greens for about 5 minutes, just till tender, and then plunge into water to stop cooking.
- Squeeze out as much water as possible and set aside (you can do this step before you make the rest of the soup.).
- Bring broth to simmer in large pot over med-high heat.
- Add garlic and greens, and beans (if using canned, rinse and drain to rid the excess sodium!) Simmer gently for about ten minutes, partially covered.
- Sprinkle with salt and pepper.
- Ladle soup into bowls.
- Pass cheese and pepper flakes at table.
Nutrition Facts : Calories 111.8, Fat 1.7, SaturatedFat 0.5, Sodium 1007.2, Carbohydrate 14.9, Fiber 3.9, Sugar 1.9, Protein 10.1
WHITE BEAN AND ESCAROLE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
- Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.
WHITE BEAN AND GREENS SOUP
This nutritious, warming soup comes together in a half hour with very little prep time - a perfect weeknight meal!
Provided by Giada De Laurentiis
Categories Main Course Soup
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
- Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.
Nutrition Facts : ServingSize 4, Calories 251
WHITE BEANS AND GREENS
A sprinkling of Parmesan and savory bits of bacon add tons of flavor to tender Swiss chard and creamy white beans cooked in a zesty tomato-based sauce.
Provided by Craig
Categories Fruits and Vegetables Beans and Peas White Beans
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
- Add tomatoes, onion, and garlic to the bacon fat. Cook over medium-high until the onion has softened and turned translucent, about 5 minutes.
- Add Swiss chard and chicken stock, cover, and steam until chard is tender, about 10 minutes.
- Add beans and chopped bacon. Cook until liquid has evaporated, about 3 minutes. Sprinkle with Parmesan and season with salt and pepper.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 31.7 g, Cholesterol 12.1 mg, Fat 5.1 g, Fiber 8 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 834.7 mg, Sugar 1.3 g
CREAMY WHITE BEAN AND GREEN CHILE SOUP
One lazy weekend afternoon right after Christmas, in the midst of taking down the tree and lots of cleaning, I threw this fast and easy soup together to feed our little family fast with minimal dishes and effort involved. Garnish with cheese or chopped onions. We got out a few chips to dip in it also. It was a hit!
Provided by AishaSahar
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 16m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium-high heat until bubbling and frothy. Whisk in flour until it forms a smooth, golden paste, about 45 seconds. Pour in milk slowly, whisking constantly. Reduce heat to medium-low; cook and stir until thickened, about 5 minutes.
- Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 40.3 g, Cholesterol 47.6 mg, Fat 16.2 g, Fiber 5.8 g, Protein 16 g, SaturatedFat 10.1 g, Sodium 589.2 mg, Sugar 11.4 g
ITALIAN WHITE-BEAN-AND-MUSTARD-GREENS SOUP
Mustard greens have a sharp, radishy bite that's delicious in a bean soup, but, if you like, you can substitute kale or collards. Smaller white beans such as cannellini can be used in place of giant white beans.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 10h
Number Of Ingredients 13
Steps:
- Place beans in a large bowl, cover with 2 inches cold water; let soak overnight at room temperature. Drain and rinse beans. (Or quick-soak them: Boil beans 1 minute, then let them sit off heat, covered, 1 hour.)
- Preheat oven to 300 degrees. Heat oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add onion and carrots, and cook, stirring occasionally, until vegetables are golden brown in places, 8 to 10 minutes. Add garlic and greens to pot, and cook, stirring frequently, until greens wilt, about 2 minutes.
- Tie together thyme, parsley, and bay leaves with kitchen twine, and add to pot along with beans, Parmesan rind, and water. Bring to a boil over high heat. Cover, transfer to oven, and braise 1 hour.
- Remove from oven, and stir in 1 tablespoon salt and 1/2 teaspoon pepper. Cover, return to oven, and braise until beans are tender, about 30 minutes. Season with salt and pepper.
- Meanwhile, bring a large pot of salted water to boil. Add farro, and cook until grains are tender and begin to split, about 25 minutes. Drain.
- Divide farro among 6 bowls, and ladle soup over farro. Sprinkle with Parmesan, and drizzle with oil. Soup and farro can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.
HAM, WHITE BEAN, AND COLLARD GREENS SOUP (CROCK POT)
I had a ham shank and some greens that I wanted to use up, but I was also on my way to work so I wanted it to be something I could cook in my slow cooker. After combining bits and pieces of other recipes, this is what I came up with. We ended up loving it so I decided to post it for safekeeping.
Provided by JJ_Ohio
Categories One Dish Meal
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place smoked ham shank in crock pot.
- Open can of beans and rinse thoroughly. Place beans in a large bowl.
- Combine all of the ingredients with the beans (except for salt and pepper) and mix thoroughly. Pour over ham shank.
- Cover and cook on low for 7 - 8 hours. Remove ham shank from crock. Discard skin, fat and bone. Chop up remaining ham and put back into the crock. Add salt and pepper to taste and adjust any seasoning (more thyme, tobasco, paprika, etc). After adjusting I like to finish off by putting the cover back on and cooking for an additional 30 min on high just to let the adjusted flavor meld together. Remove bay leaves and discard. Portion into four bowls.
- I had a multigrain baguette that I cut into slices. I smeared each slice with a thin layer of goat cheese and we ate that with it. But I bet cornbread would be equally delicious.
Nutrition Facts : Calories 246.3, Fat 3.3, SaturatedFat 0.9, Cholesterol 6, Sodium 373, Carbohydrate 36.7, Fiber 9.7, Sugar 7, Protein 14.2
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