White Bean Soup With Pesto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHITE BEAN-PESTO SOUP



White Bean-Pesto Soup image

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

1 can (15 ounces low-sodium cannellini beans)
1 tablespoon olive oil
1-1/2 cups onion (finely chopped)
Salt and freshly ground black pepper
3-1/2 cups low-sodium chicken broth
2 small zucchini (cut into 1/2-inch dice)
2 medium tomatoes (seeded and chopped)
Parmigiano-Reggiano for grating
1 cup loosely packed fresh basil leaves
1 tablespoon olive oil
2 cloves garlic (chopped)

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



Pesto Bean Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
5 cloves garlic, thinly sliced
A pinch of red pepper flakes
2 cans cannellini beans, drained
3 tablespoons pesto
2 tablespoons grated Parmesan cheese
3 cups chicken broth
1 cup chopped celery
1/2 cup chopped black olives
1/2 cup roasted peppers

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



Puréed White Bean Soup With Pistou image

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

1 large onion, chopped
4 garlic cloves, minced
1 pound white beans, soaked for six hours (or overnight) and drained
1 bay leaf
1 sprig of fresh sage
2 1/2 to 3 quarts water, as needed (or 2 1/2 quarts water and up to 2 cups milk as needed)
Salt to taste
Freshly ground pepper
About 1/3 cup pistou
Garlic croutons for garnish (optional)

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



Italian Vegetable Soup with Beans, Spinach & Pesto image

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

1 ½ tablespoons olive oil
1 large onion, cut into small dice
3 medium carrots, peeled and sliced 1/4-inch thick
3 medium celery stalks, sliced 1/4-inch thick
1 medium bell pepper (red or yellow), stemmed, seeded and cut into medium dice
1 pound all-purpose potatoes, unpeeled and cut into medium dice
1 (16 ounce) can petite diced tomatoes
2 (15.5 ounce) cans cannellini or other white beans, undrained
6 cups low-sodium chicken broth in can or carton
7 ounces loosely packed baby spinach
1 cup frozen green peas
Salt and ground black pepper
Prepared pesto (found in grocer's refrigerated section)

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



White Bean and Canadian Bacon Soup with Pesto image

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

1 tablespoon olive oil
1 ½ cups chopped yellow onion
½ cup chopped carrot
¼ cup chopped celery
1 tablespoon chopped garlic
½ teaspoon dried thyme
4 cups vegetable broth
3 cups cooked white beans
1 (6 ounce) package Canadian-style bacon, cut into 1/4-inch cubes
¼ cup 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.

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



White-Bean Soup With Pesto image

Provided by Molly O'Neill

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 15

2 teaspoons olive oil
1 small onion, peeled and finely chopped
1 clove garlic, peeled and minced
1 small leek (white part only), cleaned and finely chopped
8 ounces dried cannellini beans, soaked overnight in water
7 cups vegetable or chicken broth, homemade or low-sodium canned
1 baking potato, peeled and cut into 1/4-inch cubes
2 tablespoons minced fresh thyme or 2 teaspoons dried
Salt and freshly ground pepper to taste
1 1/2 cups loosely packed basil leaves
1 large shallot, peeled and chopped
2 cloves garlic, peeled
1 tablespoon olive oil
1/4 cup water
1/8 teaspoon salt, plus more to tast

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



White Bean Pesto Soup image

Provided by Cathy Trochelman

Time 20m

Number Of Ingredients 8

3 15 oz. cans white beans, drained and rinsed
4 c. chicken broth
1 onion (chopped)
2 Tbsp. olive oil
2 tsp. minced garlic
1 tsp. Italian seasoning
basil pesto - approx. 1 Tbsp. per bowl
crushed red pepper flakes (optional)

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



Tomato-White Bean Soup with Pesto image

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

2 tablespoons olive oil
1 large yellow onion, chopped
4 celery stalks, chopped
2 medium carrots, chopped
3 cloves garlic, quartered
1/2 cup dry white wine or water
1 quart low-sodium vegetable stock
2 cups canned cannellini beans, rinsed and drained
1 can (14 ounces) diced tomatoes
2 bay leaves
1/2 teaspoon kosher salt, divided
2 packed cups fresh basil
1/4 cup walnuts
1/4 teaspoon freshly ground black pepper

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



White Bean Soup With Hazelnut Pesto image

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

450 g cannellini beans
2 carrots
2 onions
8 garlic cloves
3 sticks celery
3 tablespoons oil
4 sprigs rosemary
3 bay leaves
1 pinch bicarbonate of soda
1 1/2 liters chicken stock
6 tablespoons oil
1 tablespoon vinegar
150 g hazelnuts
50 g walnuts
150 ml oil
3 garlic cloves
3 sprigs rosemary
50 g parsley
1 teaspoon chili flakes
vinegar

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



White Bean and Parmesan Soup with Pesto image

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

2 tablespoons olive oil
1 medium onion, cut into 16 wedges
2 cloves garlic, minced
3 carrots, cut into 2 inch matchsticks
3 stalks celery, sliced 1/4 inch thick
1/4 lb prosciutto, cut into thin strips
4 cups reduced-sodium fat-free chicken broth
2 medium tomatoes, diced
2 (15 ounce) cans cannellini beans, drained
1/2 cup freshly grated parmigiano-reggiano cheese
fresh ground salt & pepper
pesto sauce, and additional cheese for sprinkling

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



Winter Vegetable and Bean Soup with Pesto image

Categories     Soup/Stew     Bean     Garlic     Vegetable     Low Fat     Vegetarian     Parmesan     Basil     Winter     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 17

Pesto:
2 cups (packed) fresh basil leaves
1/2 cup drained canned diced tomatoes
3 tablespoons freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
Soup:
2 large leeks (white and pale green parts only), chopped
2 medium carrots, peeled, diced
1 6-ounce white-skinned potato, peeled, diced
3 tablespoons water
8 cups canned vegetable broth
1/2 cup orzo (rice-shaped pasta)
6 ounces green beans, trimmed, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/4 teaspoon dried crushed red pepper
2 tablespoons freshly grated Parmesan cheese

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.

More about "white bean soup with pesto recipes"

TOMATO–WHITE BEAN SOUP WITH PESTO RECIPE | SELF
tomatowhite-bean-soup-with-pesto-recipe-self image
2012-04-12 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 ...
From self.com


A WHITE BEAN AND KALE SOUP RECIPE - TWO PURPLE FIGS
a-white-bean-and-kale-soup-recipe-two-purple-figs image
2019-01-23 In a medium stock pan, sauté the onion in olive oil for 8 minutes until soft and golden. Add in the mushrooms and garlic and sauté for an extra 5 minutes.
From twopurplefigs.com


THE BEST WHITE BEAN SOUP - THE CLEVER MEAL
the-best-white-bean-soup-the-clever-meal image
2019-11-08 Saute’ onion, carrot, celery in olive oil for 5 minutes. Add beans, garlic, tomato paste, potatoes, rosemary and a pinch of salt and pepper. Stir in the wine, toss well and simmer until it has evaporated. Add vegetable broth, …
From theclevermeal.com


CREAMY WHITE BEAN PESTO - READY IN JUST 5 MINUTES
creamy-white-bean-pesto-ready-in-just-5-minutes image
2021-01-16 How to make white bean pesto. Step 1: Pick the large stems out of the basil. Add the basil to the food processor with the olive oil, lemon juice, salt and garlic powder. Blend well about 1 minute. Step 2: Add the spinach to the …
From bitesofwellness.com


WHITE BEAN, SPINACH & PESTO SOUP | GIMME SOME OVEN
white-bean-spinach-pesto-soup-gimme-some-oven image
2010-08-20 3 cups chicken stock (or vegetable stock); 2 (19 oz.) cans white beans (I used Great Northern), drained; 2 cups loosely-packed fresh spinach; 2 Tbsp. pesto, homemade or store-bought; salt and freshly-ground black …
From gimmesomeoven.com


QUICK AND EASY ZUCCHINI, WHITE BEAN AND PESTO SOUP …
quick-and-easy-zucchini-white-bean-and-pesto-soup image
2011-03-28 Directions. In a 5-quart Dutch oven or heavy sauce pan, heat the oil over low-medium heat. Add the onions and sauté for 2 minutes, until translucent. Stir in the zucchini, salt, pepper and red pepper flakes, and cook, stirring …
From soupchick.com


WHITE BEAN SOUP WITH PARMESAN AND PESTO - NICKY'S KITCHEN …
2015-10-16 Once the beans are cooked scoop out two tbsp (for garnish), then whizz up the contents of the pan with a stick blender. Stir in the parmesan a pinch of salt and pepper and …
From kitchensanctuary.com
5/5 (1)
Total Time 2 hrs 10 mins
Category Lunch
Calories 330 per serving
  • 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.
  • Once the beans are cooked scoop out two tbsp (for garnish), then whizz up the contents of the pan with a stick blender.
  • Stir in the parmesan a pinch of salt and pepper and the lemon juice. Have a taste and add more seasoning if necessary.
  • Spoon out into 4 bowls then swirl ½ a tbsp. of pesto into each bowl. Sprinkle with parmesan and black pepper, then serve.


SIMPLE RECIPES TOMATO-WHITE BEAN SOUP WITH PESTO RECIPE
2012-03-13 We usually turn to fish for omega-3 fatty acids and their brain-enhancing powers, but walnuts are a great vegetarian source of the nutrient.
From recipes.lacestreetshoes.com


MEDITERRANEAN BEAN SOUP RECIPE WITH TOMATO PESTO
2021-01-25 Discard soaking water before cooking. Cook each kind of beans separately. In a cooking pot, add beans and cover with water by 2 inches. Bring to a boil, skim off and discard any foam on the surface. Reduce heat, cover and simmer gently, stirring occasionally, until beans are tender, 1 to 1 ½ hours.
From themediterraneandish.com


RECIPE: WHITE BEAN SOUP WITH PARSLEY-WALNUT CANNABIS PESTO
2017-10-05 Pesto Directions. Combine the walnuts, Parmesan, garlic, basil, and parsley in a food processor or blender. Process until finely chopped. Add cannabis tincture and process until thoroughly mixed. Continue to puree, adding the olive oil in a steady stream through the top opening until all oil has been incorporated.
From leafly.ca


TUSCAN WHITE BEAN SOUP WITH KALE AND PESTO - RECIPES
2021-05-18 The base of this soup is white, or cannellini, beans, simmered along other vegetables, and the flavoring of the pesto completes it. You can add a pasta, such as orzo or even tortellini, yet it is also delicious without the pasta additions. Add a crusty bread and serve with a side salad. Cook in the instant pot or simmer on the stove. Ingredients: 1 pound dry …
From colorfulcookingwithjennifer.com


TUSCAN SOUP WITH WHITE BEANS - THERESCIPES.INFO
Tuscan White Bean Soup Recipe (Vegan) - Jessica in the Kitchen new jessicainthekitchen.com. How to Make White Bean Soup (Step by Step Instructions) In a large, deep pot over medium heat, add the oil to heat. Add the onions, celery and carrots, salt and pepper. Stir together and allow to sauteé for about 8 minutes, until the onions are ...
From therecipes.info


WHITE BEAN SOUP WITH CROUTONS AND SHAGGY KALE PESTO …
2021-10-24 Increase the heat to medium-high and bring the mixture to an aggressive simmer until warmed through, about 3 minutes. Remove the pot from the heat and, using a slotted spoon, scoop out and set aside about 1 cup of the beans. Stir the vinegar into the pot, then puree the soup using a handheld immersion blender.
From edibleliving.com


TUSCAN WHITE BEAN W/ BASIL PESTO - HEALTHY LIVING MARKET
Tuscan White Bean Stew with Fresh Basil Pesto. Print. Print. In a large Soup Pot over low heat, sweat the onions, carrots and celery in the olive oil until soft and fragrant (about 10 minutes). Add the Zucchini, Garlic and and thyme and saute one minute more. Add all the remaining ingredients. Bring the stew to a boil and then reduce to a simmer.
From healthylivingmarket.com


WHITE BEAN-PESTO SOUP | RECIPE | PESTO SOUP, HOMEMADE SOUP, …
Produce. 1 can 15 ounces low-sodium cannellini beans, low-sodium. 1 cup Basil, loosely packed fresh leaves. 2 cloves Garlic. 1 1/2 cups Onion. 2 Tomatoes, medium. 2 Zucchini, small.
From pinterest.com


RECIPE: WHITE BEAN SOUP WITH PARSLEY-WALNUT CANNABIS PESTO
2017-10-05 White Bean Soup with Parsley-Walnut Pesto. Start to finish: 30 minutes. Yields: 16 servings. Approximate dosage: 5mg per tablespoon of pesto*. Soup Ingredients. 4 tablespoons extra-virgin olive ...
From leafly.com


AN EASY VEGETARIAN WHITE BEAN SOUP RECIPE WITH PESTO TOPPING
2021-09-01 Increase the heat to medium-high and bring the mixture to an aggressive simmer until warmed through, about 3 minutes. Remove the pot from the heat and, using a slotted spoon, scoop out and set aside 1 cup of the beans. Stir the vinegar into the pot, then puree the soup using a handheld immersion blender. Preheat the broiler.
From amp.mindbodygreen.com


WHITE BEAN SOUP WITH PASTA RECIPE | EATINGWELL
Step 1. Put a large saucepan of water on to boil. Advertisement. Step 2. Heat oil in a large pot over medium-high heat. Add mirepoix and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt, crushed red pepper and ground pepper and cook, stirring, until fragrant, about 1 minute.
From eatingwell.com


CREAMY WHITE BEAN PESTO SOUP [VEGAN, GLUTEN-FREE ... - ONE …
Add wine (or stock), basil and tarragon and stir everything to coat. Bring to a boil and let simmer until wine is reduced to half. Add chopped tomatoes, beans, stock and salt. Return to a boil and ...
From onegreenplanet.org


SWEET POTATO & WHITE BEAN SOUP & SAGE-WALNUT PESTO RECIPE
Step 1. To prepare the soup, heat a Dutch oven over medium heat. Coat pan with cooking spray. Add leek to pan; cook 8 minutes or until tender, stirring frequently. Stir in broth and 1 cup water; bring to a boil. Add potato; cook 10 minutes or until potato is tender. Stir in chard, pepper, salt, and beans; cook 3 minutes or until chard wilts.
From myrecipes.com


SAUSAGE AND WHITE BEAN SOUP WITH KALE AND BASIL PESTO
Bring to a simmer for 5 minutes. Add the kale and salt and bring to a simmer; cover, reduce heat, and simmer until kale is tender, about 10 minutes. Remove bay leaf. Serve immediately. Drizzle with basil pesto, if desired. Plunge basil leaf into a pot of boiling water for 5 to 10 seconds.
From beaninstitute.com


ORZO SOUP WITH KALE AND WHITE BEAN {30 MIN, VEGAN, GF}
2019-04-09 Cook Time. 20 mins. Total Time. 30 mins. This eight ingredient vegan orzo soup with kale and white bean topped with with pesto comes together in 30 minutes and is hearty enough for a full meal. Perfect for cooler fall nights. Gluten Free. Course: Lunch, Soup. Cuisine: American, Healthy, Vegan.
From avocadopesto.com


CREAMY WHITE BEAN LEMON PESTO ORZO SOUP. - HALF BAKED HARVEST
2022-02-14 Heat the olive oil in a large dutch oven over medium-high heat. Add the shallot, garlic, and chili flakes and cook until fragrant, about 5 minutes. Drop in the butter, then stir in the orzo. Cook until golden, 1-3 minutes. Pour in the broth and bring to a boil over high heat. Season with salt and pepper.
From halfbakedharvest.com


CREAMY WHITE BEAN SOUP WITH PESTO SWIRL - ELMLEA
Instructions. Heat the oil in large saucepan, add the onion, garlic and celery and cook for 5mins until softened. Add the bay, beans and stock, bring to a boil and cook for 30mins. Remove the bay and blend until smooth with a stick blender. Add the Elmlea Single and lemon juice, blend again and season to taste with sea salt and black pepper.
From elmlea.com


WHITE BEAN CHICKEN MEATBALL SOUP WITH PESTO & BONE …
2018-11-27 Add the beans and meatballs to the pot. Cover partially and bring the broth to a simmer. Reduce heat to low or medium-low to keep it simmering. Simmer for about 5-7 minutes or until the meatballs are cooked through. Season to taste with salt and pepper. Serve with dollops of pesto on top!
From bessiebakes.com


WHITE BEAN, SPINACH & PESTO SOUP RECIPE | RECIPES.NET
2022-03-23 Instructions. Add chicken stock and white beans to a medium-sized saucepan, and bring to a boil over medium-high heat. Reduce heat to low, and stir in the fresh spinach and pesto until the spinach has wilted. Season to taste with salt and pepper. Ladle soup into bowls, and top generously with freshly-grated Parmesan cheese.
From recipes.net


WHITE BEAN SOUP WITH PESTO HERB DUMPLINGS - 101 COOKBOOKS
The soup is already vegan, you just need to make a couple tweaks to the dumplings. First, be sure to use nut milk in the dumpling batter, and omit the egg (adding an extra 1/4 cup of nut milk to the batter). The details are in the headnotes as well. The dumplings are a bit more dense, but still tasty. The one important detail to adhere to - don't oversize the dumplings.
From 101cookbooks.com


PESTO, CHICKEN, AND WHITE BEAN SOUP RECIPE - FOOD RECIPES
2021-06-25 This chicken soup gets extra flavor from Italian sausage and herby basil pesto. To make it, brown the sausage and chicken breasts in a pot, add the vegetables and some chicken broth, and stir in the beans and pesto. Add a splash of lemon juice at the end to balance the flavors, and it’s ready […]
From recipes.studio


TOMATO AND WHITE BEAN SOUP RECIPE | MYRECIPES
Instructions Checklist. Step 1. Warm oil in a large pot over medium-high heat. Add onion, celery and carrots. Cook, stirring frequently, until vegetables have softened, about 5 minutes. Stir in tomato paste and beans. Pour in broth, season with salt and pepper, increase heat to …
From myrecipes.com


PESTO CHICKEN & CANNELLINI BEAN SOUP RECIPE | EATINGWELL
Instructions Checklist. Step 1. Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add oregano and marjoram; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer.
From eatingwell.com


CREAMY WHITE BEAN & ORZO SOUP WITH PESTO - SARA SULLIVAN
2022-03-04 To garnish: Parmesan cheese and fresh parsley. Heat the olive oil in a large dutch oven over medium-high heat. Add the onion, garlic, and chili flakes and cook until fragrant, about 5 minutes. Then stir in the orzo. Cook until golden, 1-3 minutes. Pour in the broth and bring to a boil over high heat. Stir in the beans.
From sarasullivan.com


CAULIFLOWER LEAF AND WHITE BEAN SOUP WITH GENOVESE PESTO
Instructions. Heat an oven to 180C/Fan 160C/Gas Mark 4. Remove the leaves from the cauliflower and wash, then chop the thick part of the stalk into small pieces. Place in a bowl with the garlic and Olive Oil, season with salt and pepper then toss to combine. Place on a baking tray, put in the oven and roast for 15-20 minutes or until the leaves ...
From belazu.com


INSTANT POT BEAN SOUP WITH PESTO + VIDEO - PLATINGS - PAIRINGS
2019-03-29 Soup: Set Instant Pot to SAUTE and add olive oil. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic, carrots and celery. Keep stirring and cook about 5 more minutes. Add the tomatoes, chickpeas, stock, bay leaves, salt and pepper.
From platingsandpairings.com


5-INGREDIENT WHITE BEAN AND PESTO SALAD RECIPE - MASHED
2022-01-20 Rinse and drain the beans well, then pour them into a large bowl. Add the tomatoes, cucumber, olives, and pesto. Stir to combine. Taste for seasoning and add salt if needed. Ready to serve. Eat as a salad or stuff into pita pockets.
From mashed.com


WHITE BEAN SOUP WITH CAPER ALMOND PESTO | RECIPE | ALMOND …
Dec 30, 2017 - White beans add a rich, creamy texture to this soup without any dairy. A 5-minute almond pesto that you can whip up while the soup is heating adds oomph to the recipe. A 5-minute almond pesto that you can whip up while the soup is heating adds oomph to the recipe.
From pinterest.com


CREAMY CAULIFLOWER & WHITE BEAN SOUP WITH PESTO DRIZZLE
For the soup: 2. (12-ounce) bags frozen cauliflower, defrosted and patted dry. 6. whole cloves of garlic confit (or 4 cloves raw garlic) 5. tablespoons garlic confit oil, plus more for garnish. 2. teaspoons kosher salt, plus more for seasoning.
From cravingsbychrissyteigen.com


Related Search