White Bean Soup With Gremolata Recipes

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WHITE BEAN SOUP



White Bean Soup image

A hearty and flavorful winter meal that can easily be made vegetarian, if desired.

Provided by MEADOWG

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h20m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
2 cloves garlic, crushed
1 yellow onion, chopped
1 large carrot, chopped
1 (10 ounce) can golden corn, drained
salt and pepper to taste
5 cups chicken broth
1 (15.5 ounce) can white beans
1 cup diced fresh tomatoes
1 teaspoon dried thyme
1 teaspoon dried summer savory
1 teaspoon dried parsley

Steps:

  • Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
  • Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g

RED-BEAN SOUP WITH GREMOLATA



Red-Bean Soup with Gremolata image

Latin-food authority Maricel Presilla describes _sofrito_-the sautéed mix of aromatic vegetables that is the bedrock of this vegetarian soup-as the DNA of the Latin kitchen because it carries a basic flavor code. There's onion and garlic, to be sure, but also tomatoes and various herbs, spices, and chiles, depending on the region. For this red-bean soup, we were inspired specifically by Puerto Rico, as evidenced by _recao_ (an herb similar to cilantro) and by chiles that are fruity rather than hot. Just for fun, we included a last-minute sprinkling of Italian _gremolata_ for brightness.

Provided by Ruth Cousineau

Number Of Ingredients 17

1 (1-pound) bag dried red kidney beans, picked over and rinsed
1 large onion, chopped
4 large garlic cloves, chopped
4 fresh ají dulce chiles, stemmed, seeded, and chopped
2 Cubanelle peppers (Italian green frying peppers), seeded and chopped
1/2 cup chopped recao (culantro) or cilantro leaves
1/4 cup chopped sun-dried tomatoes (preferably oil-packed), drained
1/4 cup extra-virgin olive oil plus additional for drizzling
1 Turkish or 1/2 California bay leaf
1/2 teaspoon sweet piment&ocute;n (smoked paprika)
2 1/2 quarts water
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1/4 cup finely chopped flat-leaf parsley
2 1/2 quarts water
1 tablespoon fresh lemon juice

Steps:

  • Put beans in a large saucepan with enough water to cover by 2 inches. Bring to a boil, then boil 2 minutes. Remove from heat and let stand, covered, 1 hour. Drain well.
  • Cook onion, garlic, chiles, Cubanelles, recao, and sun-dried tomatoes in oil in a large heavy pot over medium heat, stirring occasionally, until browned, about 12 minutes. Add bay leaf and pimentón and cook, stirring, 2 minutes, then add beans and water and simmer, covered, until beans are very tender, 11/2 to 2 hours. Discard bay leaf.
  • Purée soup in batches in a blender (use caution when blending hot liquids). Reheat over medium-low heat. Season with salt and pepper. Stir in lemon juice.
  • Stir together zest, garlic, and parsley.
  • Serve soup sprinkled with gremolata and drizzled with oil.

WHITE BEANS WITH GREMOLATA



White Beans with Gremolata image

Gremolata is a garnish made from chopped parsley, garlic, and lemon zest. It is traditionally served with rich osso buco, but here we have stirred it into beans for a refreshing accompaniment to Roasted Poussin.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

1 pound dried cannellini beans
Finely grated zest of 6 lemons (1/4 cup)
3 garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
2 medium shallots, finely chopped
1/4 cup extra-virgin olive oil
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 pint cherry or grape tomatoes, quartered

Steps:

  • Place beans in a large pan; cover with water by 2 inches; soak overnight. Drain beans; return to pan. Cover with water by 2 inches; bring to a boil. Reduce to a simmer; cook until beans are tender, adding water if necessary, about 1 hour. Drain and transfer to a bowl to cool.
  • Meanwhile, combine zest, garlic, parsley, and shallots in a bowl. Stir in olive oil, salt, and pepper. Stir gremolata mixture into cooled beans; let sit 1 hour for flavors to blend. Stir in tomatoes, and serve.

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