White Bean Soup Spanish Style Recipes

HEARTY TUSCAN WHITE BEAN SOUP

Hearty Tuscan White Bean Soup image

This is a really easy Tuscan style white bean and spinach soup. I prefer it meatless, but mini meatballs can be added.

Provided by Shana C

Categories Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 carrots, chopped
2 stalks celery, chopped
1/4 teaspoon dried thyme
1 bay leaf
3 (14 ounce) cans chicken broth
1 (14 ounce) can diced tomatoes, undrained
2 (15 ounce) cans white beans, any variety
1 (10 ounce) packaged frozen chopped spinach, thawed
3/4 cup macaroni, uncooked
salt and pepper
grated parmesan cheese, and or pecorino romano cheese, to serve

Steps:

Heat the oil in a 4 quart soup pot over medium heat.
Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
Add the chicken broth, tomatoes and bay leaf.
Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
Squeeze the water from the thawed spinach and add to the pot.
Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
Serve sprinkled with grated parmesan and/or pecorino romano.

Nutrition Facts : Calories 370.6, Fat 11.3, SaturatedFat 1.8, Sodium 725.5, Carbohydrate 50, Fiber 10.6, Sugar 5.4, Protein 19.2

WHITE BEAN SOUP - SPANISH STYLE

White Bean Soup - Spanish Style image

After making a pot of baked beans, I had almost 2 quarts of beans and broth leftover; I decided I would really like a bowl of some sort of soup. Michael and I had enjoyed some Pistou in Provence, so I thought it might be good.. Instead, I found a Spanish influenced recipe that I adapted to our tastes. I am writing it down, so we can have it again.

Provided by Sweetiebarbara

Categories Beans

Time 2h

Yield 1 pot of soup, 4 serving(s)

Number Of Ingredients 13

Ingredients

6 ounces bacon (1/2 package)
1 ounce olive oil
2 large carrots (cut into 1-inch rounds)
2 celery ribs (chopped)
2 Spanish onions (yellow onions, chopped)
2 garlic cloves (crushed and chopped)
2 quarts white beans (cooked, including broth)
1 quart chicken stock
1 bay leaf
3 sprigs thyme (1 tsp dry)
1 sprig rosemary (a small sprig or 1/4 tsp dry)
1 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

Steps:

In a large pot, gently fry bacon, set bacon aside, and discard grease.
Brown carrot rounds in remaining bacon grease, using drizzles of olive oil as needed.
Add celery and cook until semi tender.
Add onions and cook until translucent.
Add garlic, spices, bay leaf, and continue cooking for about 5 minutes.
Add chicken stock and bring up to boil.
Add beans with broth, crumbled bacon, salt, pepper, and simmer for about 1 hour.
Correct seasoning, remove bay leaf, garnish with more crumbled bacon, and serve with crusty bread.

Nutrition Facts : Calories 983.8, Fat 30.8, SaturatedFat 8.6, Cholesterol 36.1, Sodium 1348.3, Carbohydrate 129.6, Fiber 27.5, Sugar 9.7, Protein 50.2

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