WHITE BEAN-PESTO SOUP
This quick and easy soup is made with cannellini beans, garlic, zucchini, tomatoes, and a pesto-style basil and garlic blend added just before serving for garden-fresh flavor.
Provided by Lynne Webb
Categories Soups
Time 35m
Number Of Ingredients 11
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).
Nutrition Facts : Calories 227 kcal, Carbohydrate 28 g, Protein 12 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 171 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 7 g, ServingSize 1 serving
PESTO BEAN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
PURéED WHITE BEAN SOUP WITH PISTOU
White beans and pesto or pistou (pesto without the pine nuts) always make a nice marriage. Thin the pistou with a little extra olive oil so that you can drizzle it over the rich-tasting purée.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course
Time 2h15m
Yield 6 servings.
Number Of Ingredients 10
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.
ITALIAN VEGETABLE SOUP WITH BEANS, SPINACH & PESTO
This convenient recipe makes getting two meals on the table a snap.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
- For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 31.2 g, Cholesterol 5.4 mg, Fat 7.2 g, Fiber 8.2 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 585.5 mg, Sugar 5.8 g
WHITE BEAN AND CANADIAN BACON SOUP WITH PESTO
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
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 SOUP WITH PESTO
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, appetizer, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 15
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
WHITE BEAN PESTO SOUP
Provided by Cathy Trochelman
Time 20m
Number Of Ingredients 8
Steps:
- Heat olive oil in large saucepan over medium heat. Saute chopped onions and garlic 2-3 minutes.
- Add chicken broth, beans, and Italian seasoning.
- Partially mash beans and heat soup through.
- Serve, topped with pesto and red pepper flakes.
TOMATO-WHITE BEAN SOUP WITH PESTO
Provided by Kerri Conan
Categories Soup/Stew Bean Onion Tomato Vegetarian Dinner Lunch Basil Walnut Legume Vegan Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
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
Make and share this White Bean Soup With Hazelnut Pesto recipe from Food.com.
Provided by hectorthebat
Categories Beans
Time 14h15m
Yield 6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 841.8, Fat 70.2, SaturatedFat 8.4, Cholesterol 7.6, Sodium 748.4, Carbohydrate 39.6, Fiber 11.3, Sugar 10.6, Protein 19.1
WHITE BEAN AND PARMESAN SOUP WITH PESTO
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
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.
WINTER VEGETABLE AND BEAN SOUP WITH PESTO
Steps:
- For pesto:
- Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
- For soup:
- Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
- Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.
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- Heat the butter and oil together in a large saucepan. Add in the onion and cook on low for 5 minutes until the onion starts to soften. Add in the garlic and cook for a further 2 minutes, then add in the stock and the haricot beans. Bring to the boil and then turn down the heat to a gentle simmer. Place a lid on and cook for 90 minutes-2 hours until the beans have softened.
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