Cannellini Bean Soup Volumetrics Recipes

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CANNELLINI BEAN SOUP



Cannellini Bean Soup image

We eat a lot of bean based soups in this house and I am always looking for another one to try. Cannellini beans are some of my favorites so I had to grab this recipe when I saw it in the Winter 2008 copy of the BBC Easy Cook magazine. The recipe states that it is suitable for freezing.

Provided by Sarah_Jayne

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 shallots, finely chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
2 leeks, finely chopped
5 ounces bacon, finely chopped
1 tablespoon olive oil
47 ounces chicken stock (can use vegetable stock too)
2 bay leaves
1/2 teaspoon dried oregano
2 (15 ounce) cans cannellini beans, drained
1/4 cup fresh parsley, chopped

Steps:

  • Fry the shallots, garlic, carrot, celery, leeks and bacon in the oil for 7 minutes, until softened but not brown.
  • Pour in the stock and add the bay leaves and oregano.
  • Season and bring to the boil, cover the pan and simmer gently for 15 minutes.
  • Tip in the beans, re-cover and simmer for a further 5 minutes.
  • Swirl the chopped parsley into the soup.
  • Serve sprinkled with a little extra parsley.

CANNELLINI BEAN SOUP (VOLUMETRICS)



Cannellini Bean Soup (Volumetrics) image

Quick to make, high-fiber soup from The Volumetrics Eating Plan. Omit cheese and add some nutritional yeast for the vegan version. Use any white bean you prefer. Freezes well.

Provided by zeldaz51

Categories     Beans

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 14

1 teaspoon olive oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1 cup water
2 cups cored died tomatoes
2 cups canned cannellini beans, drained and rinsed
1 cup diced zucchini
1/2 cup frozen peas, thawed
1 cup thinly sliced carrot
1 tablespoon chopped flat leaf parsley
3/4 teaspoon dried thyme
fresh ground black pepper
2 cups vegetable broth
4 tablespoons parmesan cheese

Steps:

  • Lightly spray a 4 to 5 quart pot with cooking spray and place over medium heat. Add the oil, onion, and garlic and cook 5 minutes, stirring frequently.
  • Stir in remaining ingredients (except cheese) and bring to a simmer, stirring occasionally. Simmer 10 minutes, stirring occasionally. Sprinkle with Parmesan when serving.

Nutrition Facts : Calories 205.1, Fat 3.8, SaturatedFat 1.3, Cholesterol 4.4, Sodium 506.7, Carbohydrate 32.9, Fiber 10.7, Sugar 9.6, Protein 11.5

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