Recipes for "white bean soup"

Drain the beans that have been soaking in water. (If you haven't already soaked the beans, and you don't have time to do so overnight, you can put them in a large pot of water, bring to a boil, remove from heat, and let sit for an hour, then drain.)

Put the bacon into a large (5 to 6 quart) thick-bottomed Dutch oven on medium-high heat. Let the bacon cook for a minute or two to start rendering out some of its fat, then add the chopped onion, celery, and carrot.

Lower the heat to low, cover, and cook for 12 to 15 minutes, until the vegetables are completely cooked through and softened. Add the garlic and cook a minute more.

Add the drained beans to the pot. Add the stock, the bay leaves, thyme, salt, and pepper.

Increase the heat to high to bring to a simmer. Then, lower the heat to maintain a simmer, partially covered, for 1 hour or until the beans are very soft.

Stir in the tomato paste and the paprika. Cook for 5 more minutes.

Remove the bay leaves. Using an immersion blender, puree most of the soup. You don't want the soup to be perfectly smooth, but you want to puree enough of it so that the beans create a creamy base.

Add more salt and pepper to taste.

Garnish with crumbled cooked bacon and chopped parsley (optional) to serve.

Refrigerate covered soup for up to four days. (The soup will probably taste even better after sitting for one day.)

Freeze cooled soup in a freezer-safe zipper bag or container for up to three months.

Onions, Garlic, and Sausage: Heat the olive oil over medium-high heat. Add the onion and garlic; sauté for 10 minutes or until very soft and fragrant. Add the sausage and cook until browned. Drain out excess grease.

Spices: Add the smoked paprika and flour; sauté for one minute.

Veggies: Add broth, a little at a time. Add potatoes; bring to a simmer over low heat. Cook for 10-15 minutes or until potatoes are tender. Add kale and white beans and simmer for another 5-10 minutes.

Finish: Add half and half, salt, pepper, and lemon juice to taste. VOILA!

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red pepper flakes, if using, and sauté until the onion is translucent, very soft, and pale golden, about 7-9 minutes.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Add the broth and all of the beans, season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, and stir to combine. Cover and bring to a boil over high heat. Uncover, reduce the heat to medium-low to maintain a gentle simmer, and simmer, uncovered, for 30 minutes, to allow the flavors to meld and the broth to reduce slightly.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Line a plate with paper towels. Heat the olive oil in a small saucepan over medium-high heat until a sample sage leaf sizzles immediately after its place in the oil, about 2 minutes. Add half of the sage leaves and cook, stirring once or twice, until crisp and the edges curl and turn golden-brown, 45 seconds to 1 minute. Use a slotted spoon to transfer the fried leaves to the paper towel-lined plate and repeat with the remaining leaves. Remove the saucepan from the heat and reserve the sage-frying oil. Let the fried sage leave cool for a few minutes until cool enough to handle.

Place the parsley, garlic, and lemon zest in a small bowl. Crumble the fried sage leaves into the bowl. Season with 1/8 teaspoon kosher salt and use a fork to combine.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Once the soup has simmered, remove from the heat. Use an immersion blender to blend the soup directly in the pot until smooth, adding additional broth as needed to achieve the consistency you like. (Alternatively, blend it in batches in a regular blender.) Taste and season with additional kosher salt and pepper as needed.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Divide the soup into bowls. Garnish with gremolata and a generous drizzle of the reserved sage-frying oil.

Refrigerate leftovers in an airtight container for up to 5 days. Store any leftover gremolata and sage-frying oil in separate containers in the fridge, too, and let them come to room temperature on the counter while you rewarm the soup.

You can also freeze this white bean soup, without the gremolata, in an airtight container for up to 3 months. Defrost it in the refrigerator overnight and make the gremolata before you reheat the soup or as it’s gently simmering on the stove.

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Simply Recipes / Mihaela Kozaric Sebrek

Heat the oil in a soup pot over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 6 to 8 minutes, or until softened.

Add the fresh or canned tomatoes, rosemary, beans, 1 1/2 cups of water, salt, and pepper to the pot. Bring to a simmer and cook, uncovered, for 20 minutes, or until the tomatoes are very soft. Remove the rosemary sprig. Stir in the Parmesan.

In 2- to 3-cup batches, puree the soup in a blender until smooth, or use an immersion blender. (Warning! The soup is hot! To puree hot liquid in a blender, only fill it 1/3 full. Cover the lid with a folded dishtowel and hold it down with your hand. Start on low speed, and increase the speed gradually.)

Transfer the soup to a pot and stir in enough additional water to bring the soup to your desired consistency (up to 2 1/2 cups of water). Taste and add salt and pepper, if you like. Reheat over low heat until hot.

In a bowl, stir together the tomatoes, oil, vinegar, salt, and pepper. Just before serving, stir in the basil.

Ladle the soup into bowls, and top each bowl with the fresh tomato garnish.

Heat oil in a large soup pot over medium-low heat. Add onion and celery; cook and stir until tender, about 5 to 8 minutes. Add garlic, and cook for 30 seconds, continually stirring.

Stir in beans, chicken broth, pepper, thyme, and 2 cups water. Bring to a boil, reduce heat, and simmer for 15 minutes.

Use a slotted spoon to remove 2 cups of bean and vegetable mixture from soup; set aside.

Blend remaining soup in small batches in a blender at low speed until smooth — it helps to remove the center piece of the blender lid to allow steam to escape.

Pour blended soup back into pot; stir in reserved beans.

Bring soup to a boil, occasionally stirring. Stir in spinach and until spinach is wilted, about 1 minute.

Stir in lemon juice and remove from heat. Serve soup with freshly grated Parmesan cheese on top.

Place beans into a large container and cover with several inches of cool water; let stand at room temperature for 8 hours to overnight. Drain and rinse before using.

Pour 4 cups water into a pressure cooker and add beans. Close the lid and cook until beans are soft, about 25 minutes. Use the natural release method to release pressure. Do not drain.

Bring a separate pot of salted water to a boil. Cook kale in boiling water until bright green and tender, about 2 minutes. Drain in a strainer and cool under cold running water. Set aside.

Heat olive oil over medium heat in a large soup pot. Cook linguica sausage in hot oil, stirring occasionally, until browned, about 5 minutes. Remove from the pot with a slotted spoon and set aside.

Add shallots to the same pot; cook and stir until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.

Return sausage to the pot. Add beans and their cooking liquid. Stir in remaining chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add kale and cook for about 4 minutes more. Season with hot sauce, salt, and pepper.

Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.

Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.

Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes. Season with Italian seasoning; cook and stir for 1 more minute.

Stir in chicken broth, white beans, tomatoes, cabbage, ham, and celery; bring to a boil. Reduce the heat to low and simmer until celery and cabbage are tender, 15 to 20 minutes.

Heat olive oil in a large pan over medium heat. Add onion and carrot and cook, stirring often, until soft, 6 to 8 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.

Stir in tomatoes, tomato paste, Italian seasoning, and red pepper flakes until well combined. Add beans, vegetable stock, lemon juice, salt, and pepper, and simmer covered for 15 to 20 minutes, stirring occasionally.

Finish the soup by stirring in spinach, cooking until just wilted, and serve hot.

Combine baby spinach and carrot in a food processor; pulse until finely chopped.

Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, 2 to 3 minutes. Stir in spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer until flavors combine, about 20 minutes.

Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.

Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until softened, about 5 minutes. Transfer to a small bowl.

Stir chicken in the residual oil; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.

Bring the soup to a boil, then reduce the heat to medium-low and cook until beans are very tender and chicken is cooked through, about 20 minutes.

Sort and wash beans according to package directions. Place in a 3 1/2-quart or larger slow cooker. Fill the cooker with water to capacity. Soak without turning on the cooker, 8 hours to overnight.

Drain excess water and refill cooker with fresh water. Turn cooker to Low and cook until beans are soft, about 8 hours.

Heat oil in a large soup pot over medium-low heat. Add onions and carrots; cook, stirring occasionally, until onions are soft and carrots begin to soften, about 5 minutes. Add ham, tomatoes, and garlic and let simmer for another 5 minutes.

Puree about 2/3 of the cooked beans in small batches in a blender or food processor, using the bean broth to help puree and adding extra water if needed. Add puree and remaining whole beans to the soup pot; add enough water to bring soup to desired thickness. Stir in parsley, thyme, celery salt, salt, and pepper. Simmer slowly, stirring occasionally, until soup is hot and all vegetables are soft, about 20 minutes.

Heat a large skillet over medium-high heat. Cook and stir diced ham in hot skillet until browned, about 5 minutes. Transfer ham to a slow cooker.

Place black beans, great Northern beans, artichoke hearts, baby corn, mushrooms, green chilies, celery, potatoes, carrot, leek, garlic, rosemary, parsley, thyme, brown sugar, Creole seasoning, white pepper, black pepper, salt, cayenne pepper, and red wine in the slow cooker.

Pour enough water in the slow cooker to cover all the ingredients.

Heat slow cooker on High until boiling; reduce heat to Low and cook about 7 hours.

Place bean soup mix (without seasoning packet) into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Strain and rinse.

Heat olive oil in a stockpot over medium heat. Add onion and sauté until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.

Pour broth over vegetable mixture and bring to a boil. Reduce the heat and add bay leaves, rosemary, basil, salt, and pepper. Add strained beans and simmer until are softened, 1 ½ to 2 hours.

In a large bowl, combine the beans with the water, cover and let soak overnight.

In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

Soak dried beans in water, 8 hours to overnight. Drain, rinse, and set aside.

Heat olive oil in a large stockpot over low heat. Cook and stir onion in hot oil until just beginning to soften, about 4 minutes. Stir in garlic and cook for 1 minute. Increase heat to medium. Add lamb; cook for 3 to 4 minutes. Stir in carrots and celery; cook for 1 minute. Stir in tomatoes, then season with parsley, thyme, oregano, pepper, and salt. Add beans and broth. Bring to a boil, cook for 5 minutes, then reduce heat to medium-low and simmer, covered, until beans are tender, about 1 hour 30 minutes.

Heat a large saucepan over medium heat. Sauté spinach in the hot saucepan until wilted. This will only take a short time, and you will not need to add more liquid to the pan.

Ladle soup into bowls. Top each serving with wilted spinach and feta cheese.

Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak for about 2 hours. Drain the water.

Simply Recipes / Sally Vargas

While the beans are soaking in step 1, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Warm on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.

Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.

Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans from step 1, the cooked onions and garlic, and the chopped celery and carrots.

Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.

Add several drops of Tabasco to taste. Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley.

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In a soup pot, heat the olive oil. When it is hot, add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper. Cook, stirring often, for 10 minutes until the vegetables look softened and the onions turn translucent.

On a plate, mash 1/2 cup of the beans with a fork or potato masher. Add them to the vegetables in the pot. Cook, stirring, for 2 minutes.

Add the remaining beans to the pot and stir well. Stir in the chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful.

Discard the oregano sprigs; the leaves will have fallen into the soup. Add additional salt and pepper to taste.

Toast the bread until lightly golden on both sides. While the toast is still hot from the toaster, sprinkle with olive oil and cheese. If you have a toaster oven, return them to the toaster for 1 minute to melt the cheese; otherwise, arrange the toasts in a skillet over medium heat, cover, and warm for about 1 minute or until the cheese has melted.

Add the kale or spinach to the pot and simmer for another 2 minutes, or just until the greens wilt.

Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like. Serve with Parmesan toasts and extra Parmesan for sprinkling.

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Heat olive oil in a large pot over medium heat. Add onion, thyme, and garlic. Sauté 5 minutes.

Sauté 10 minutes.

Bring to a boil. Reduce heat, cover and simmer for one hour.

Cover and simmer until vegetables are tender, about 20 minutes longer. Taste, and season with salt if needed.

To serve, stir in the cheese. Sprinkle in a dash of Tabasco hot sauce if you want to give the soup a little zip.

Serve with ground pepper and bread.

Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.

Place tomatillos, garlic head, and poblano pepper on the prepared baking sheet.

Roast in the preheated oven for 30 minutes. Remove from the oven and let cool.

Heat olive oil in a Dutch oven over medium heat. Add andouille sausage and cook, stirring occasionally, until slightly crisp, 5 to 7 minutes. Remove sausage to a plate.

Add onion, celery, and carrot to the Dutch oven; cook and stir for 5 minutes. Add cumin and chile powder; stir and cook for 5 to 7 minutes. Stir in cannellini beans and cook for 3 to 5 minutes.

Meanwhile, remove and discard skins from tomatillos, garlic, and poblano pepper. Transfer to a food processor and blend until combined.

Add liquified tomatillo mixture to the Dutch oven, along with chicken broth and cooked sausage. Cover, reduce heat to medium-low, and simmer for 25 minutes.

Ladle into bowls and garnish with jalapeño slices and cilantro.

Cook bacon on medium heat in a large thick-bottomed pot (5 to 6 quart) until lightly browned and fat is rendered.

Use a slotted spoon to remove bacon from the pan. Set on a plate lined with a paper towel. Drain off all but 1 Tbsp of bacon fat.

Add the chopped onion to the pot, cook in the bacon fat on medium heat until soft.

Add the minced garlic and cook a minute more.

Add the chopped peeled potatoes and cook a few minutes more.

Add the tomatoes and chicken broth. Bring to a boil, lower heat to maintain a simmer. Cover and cook until potatoes are cooked through, about 20 minutes (or longer).

Stir in the brown sugar. Add half of the beans to the mixture. Use an immersion blender to blend about half of the soup mixture (or blend half of the soup in a standing blender and return to the pot).

Add bacon to the soup and the rest of the beans. Add salt and pepper to taste.

Serve with crusty bread.

Gather the ingredients.

Heat oil in a large stockpot over medium-high heat. Sauté garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn. Season with salt and pepper; cook for another 2 to 3 minutes.

Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley. Bring to a low boil, reduce heat, cover and simmer for approximately one hour.

Separate soup into 2 equal portions; allow to cool to room temperature. Once cooled, puree 1 portion in a blender or food processor until smooth.

Return both batches to the stockpot; heat until warmed through. Adjust seasoning with salt and pepper as needed.