HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
- Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
- In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.
ROSEMARY WHITE BEAN SOUP
Steps:
- In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
- In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.
TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC
This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you'll taste the full range of garlic's flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that's endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
- In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
- Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
- Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.
STEWED WHITE BEANS WITH TOMATOES AND ROSEMARY
If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.
- Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, and red-pepper flakes. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
- Add beans, and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.
WHITE BEAN STEW WITH TOMATOES AND ROSEMARY
Spicy and bursting with hints of garlic to complement the tender sausage, this richly textured bean stew is the perfect comforting winter supper.
Provided by Darina Allen
Categories Mains
Time 14h
Number Of Ingredients 11
Steps:
- In a large bowl, soak beans overnight in plenty of cold water.
- The next day, strain the beans and add to a large pot. Cover with fresh cold water, add bouquet garni, halved onion, and carrot, and bring to a simmer over medium heat. Cover and simmer until beans are soft but not mushy, 45 minutes to 2 hours. Just before the end of cooking, add salt to taste.
- Remove bouquet garni and vegetables and discard. Reserve cooking liquid for later.
- Meanwhile, in a wide saucepan over medium-low heat, warm the oil. Add the chopped onion and cook gently until soft but not colored, 6 to 7 minutes. Add garlic and cook for 1 to 2 minutes more.
- Stir in tomatoes, cooked beans, and rosemary. Simmer for 10 to 15 minutes, adding some of the bean liquid if the stew is dry. Season well with salt, black pepper, and sugar, to taste. The mixture should be loose and juicy but not swimming in liquid.☞TESTER TIP: Any cooked bean liquid that doesn't get used in the stew can be frozen and used as a vegetable broth.
Nutrition Facts : ServingSize 1 serving, Calories 293 kcal, Carbohydrate 37 g, Protein 14 g, Fat 11 g, SaturatedFat 2 g, Sodium 21 mg, Fiber 9 g, Sugar 2 g, UnsaturatedFat 9 g
BUTTER BEAN/WHITE BEAN ROSEMARY SOUP (VEGAN)
Adapted from a Barefoot Contessa recipe out of what I had in the pantry and felt like using. It originally called for cannellini but I think any kind of white bean will work. I used butter beans and it came out awesome! I think I'll try this again livened up with a little tomato paste.
Provided by the80srule
Categories Beans
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and drain the beans well.
- Put all the ingredients into a pot and bring to a boil. Reduce and let simmer, loosely covered, for about 30 minutes or until the beans and onions have softened.
- Remove the rosemary sprig and bay leaf after cooking. Puree to your liking in a blender or food processor, then garnish with some fresh parsley.
Nutrition Facts : Calories 92.2, Fat 0.3, SaturatedFat 0.1, Sodium 851.1, Carbohydrate 18.1, Fiber 4.5, Sugar 1.6, Protein 4.8
TOMATO & ROSEMARY SOUP
Make and share this Tomato & Rosemary Soup recipe from Food.com.
Provided by English_Rose
Categories Beans
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan and cook the onion over a low heat until softened. Add the garlic, rosemary and tomato paste and continue cooking for a further minute.
- Place the tomatoes and broth into the saucepan, bring to the boil and then cover and simmer for 15 minutes.
- Add the beans and cook for another 5 minutes.
- Blend or liquidize the soup until smooth, reheat and garnish with sprinkling of black pepper.
WHITE BEAN SOUP WITH ROSEMARY & PARMESAN
This hearty soup is a nice change of pace from boring old chicken noodle. Fresh veggies and rosemary lend fantastic flavor the whole family will love. -Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook the celery, onion, carrot and garlic in oil until tender. Stir in the rosemary, salt and pepper; cook 1 minute longer. Stir in broth and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook pasta according to package directions., Remove soup from the heat; cool slightly. Place a third of the soup mixture in a blender. Cover and process until pureed; return to pan. Drain pasta; stir into soup. Heat through. Sprinkle with cheese.
Nutrition Facts : Calories 155 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 778mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
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