White Bean Soup With Hazelnut Pesto Recipes

WHITE BEAN-PESTO SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the onion, season with salt and pepper, and sauté until pale golden in color, 3 to 4 minutes. Add the chicken broth and zucchini, cover and simmer for 5 minutes.
• Drain the thin liquid from the beans, but don't rinse off the thick juices that accumulate near the bottom. Stir into the broth and continue cooking, uncovered, while you make the pesto.
• Place the basil, olive oil and garlic in the work bowl of a food processor and pulse until finely chopped. Add 2 to 3 tablespoons of the simmering broth, pulse to combine, then add the mixture to the soup. Add the chopped tomato, taste, and adjust the seasoning as needed. Cook for an additional 2 to 3 minutes, then ladle into serving bowls and top with grated cheese. Serve with Cheese and Garlic Bread (instructions follow).

WHITE BEAN SOUP

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.

WHITE BEAN SOUP

Steps:

• Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. , Drain and rinse beans, discarding liquid; set beans aside. Sprinkle chicken with 1/2 teaspoon salt. In the same pan, saute chicken in 1 tablespoon oil until no longer pink. Drain and set aside. Saute onion in remaining oil until tender. Add the carrots, celery and garlic; saute 1-2 minutes longer. , Stir in the broth, water, pepper, beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2-1/4 hours or until beans are tender. Stir in parsley and remaining salt., Serve immediately or cool and freeze in a freezer container for up to 3 months. , To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally. Stir in 1/4 cup parsley and 1/2 teaspoons salt.

PURéED WHITE BEAN SOUP WITH PISTOU

Steps:

• Combine the onion, garlic, drained beans, bay leaf, sage and 2 1/2 quarts water in a large, heavy soup pot or Dutch oven and bring to a boil. Add salt to taste, reduce the heat to low, cover and simmer 2 hours, until the beans are very tender and the broth is fragrant. Remove the bay leaf and sage sprig.
• Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Thin out as desired with water or milk.
• Ladle the soup into bowls. Stir the pistou, and if it is very stiff, thin out with a little olive oil so that you can drizzle it into each bowl and it won't just fall in as a clump. Put about 2 teaspoons on each bowl, add a few garlic croutons if desired, and serve. Diners should stir the pistou into the soup for the best flavor.

WHITE-BEAN SOUP WITH PESTO

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.

PESTO BEAN SOUP

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

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.

WHITE BEAN AND PARMESAN SOUP WITH PESTO

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.

TOMATO-WHITE BEAN SOUP WITH PESTO

Steps:

• In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic; cook, stirring, until vegetables soften, 3 to 5 minutes. Add wine; stir to scrape brown bits off bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt. Bring soup to a boil; reduce heat, cover, and simmer, stirring occasionally, until carrots are very soft, 15 to 20 minutes. In a blender, puree basil, walnuts, black pepper, remaining 1/4 teaspoon salt and 1/4 cup water. Transfer pesto to a bowl; wash blender. Remove bay leaves from soup; discard. In blender, carefully puree half of soup; transfer to a bowl; repeat with remaining half of soup. Divide soup among 4 bowls, dollop each with 1/4 pesto, and swirl in; serve.

WHITE BEAN SOUP WITH HAZELNUT PESTO

Steps:

• Soak the beans overnight. The next day, sweat the veg in the light olive oil over a low heat. Add the chopped rosemary and bay leaves.
• Drain the beans and add to the pot with the bicarbonate of soda. Pour in the stock and top up with water - the liquid should rise four inches over the beans.
• Bring to the boil, skim the surface, then simmer for around two hours until the beans have wilfully collapsed.
• Make the pesto. Roughly blitz the hazelnuts and walnuts. Pour half of the olive oil in a pan on a low heat. Add the nuts and garlic.
• Slow fry for 15 minutes, stirring regularly. Once the nuts have coloured, add the chopped herbs and chilli.
• Infuse for 10 minutes, then cool.
• Pulse in a food processor to a coarse paste. Scoop into a bowl and stir in the rest of the olive oil, vinegar, salt and pepper to taste. Once the beans are soft and mush, stir in the extra virgin olive oil and a splash of the vinegar. If you like, you can encourage the beans to break down further with a potato masher. Season extensively.
• You can either serve the pesto as a blob on top of the soup, or stir it inches.