Fall Vegetable Soup With White Beans Recipes

"TWICE-BOILED" VEGETABLE SOUP WITH WHITE BEANS

Categories Soup/Stew Bean Pork Potato Tomato Vegetable Sauté High Fiber Fall Spring Summer Winter Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 15

Ingredients

2/3 cup dried Great Northern beans
10 tablespoons extra-virgin olive oil
2 tablespoons chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon tomato paste
1 large russet potato, peeled, sliced
2 large carrots, peeled, sliced
2 zucchini, sliced
1 red onion, sliced
1 bunch kale or Swiss chard, stems and ribs removed, leaves sliced
4 ounces savoy cabbage, thinly sliced
4 ounces green beans, chopped
1 celery stalk, thinly sliced
1 4-ounce slice pancetta or bacon
10 cups (or more) canned low-salt chicken broth

Steps:

Place Great Northern beans in large saucepan. Add enough cold water to cover beans by 3 inches; let soak overnight. Drain. Return to saucepan. Add enough fresh cold water to cover beans by 3 inches. Simmer until beans are tender, about 1 hour. Drain. Puree 1 cup beans in processor. Set aside pureed beans and whole beans. Heat 4 tablespoons oil in heavy large pot over medium heat. Add chopped onion and parsley; sauté 3 minutes. Stir in tomato paste. Add remaining vegetables and pancetta; sauté 3 minutes. Add 10 cups chicken broth, pureed beans and whole beans. Cover; simmer until vegetables are tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper. Cool slightly. Chill uncovered until cold. Cover; chill overnight.
Bring soup to simmer. Remove pancetta. Ladle soup into bowls. Drizzle remaining oil over soup and serve.

TUSCAN VEGETABLE SOUP WITH WHITE BEANS AND PARMESAN

Tuscan Vegetable Soup with White Beans and Parmesan image

Categories Soup/Stew Bean Cheese Vegetable Vegetarian Graduation Parmesan Basil Zucchini Fall Healthy Cabbage Bon Appétit

Yield Makes12 first-course or6 main-course servings

Number Of Ingredients 17

Ingredients

1 1-pound package dried cannellini (white kidney beans)
2 tablespoons olive oil
1 large onion, finely chopped
2 tablespoons chopped fresh thyme
4 garlic cloves, minced
1/4 head of green cabbage, cut into1/2-inch pieces
2 cups chopped fresh tomatoes
4 celery stalks, cut into 1/2-inch pieces
3 carrots, cut into 1/2-inch pieces
10 cups (or more) vegetable stock or canned vegetable broth
2 medium potatoes, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 head of red cabbage, cut into 1/2-inch pieces
4 zucchini, cut into 1/2-inch pieces
6 3/4-inch-thick slices 7-grain bread, toasted
1 cup grated Parmesan cheese (about 3 ounces)
Additional olive oil

Steps:

Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches. Soak overnight. Drain beans.
Heat 2 tablespoons olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots; sauté 10 minutes. Add beans, 10 cups stock, potatoes, and basil. Bring to boil. Reduce heat; cover and simmer 1 hour. Add red cabbage and zucchini. Cover and simmer until vegetables are tender, about 20 minutes longer. Uncover. Add toasted bread slices to soup and remove from heat; let stand 10 minutes. Stir in cheese. Divide soup among bowls. Top each serving with ground pepper and additional olive oil and serve.

WHITE BEAN AND VEGETABLE SOUP

White Bean and Vegetable Soup image

Categories Soup/Stew Bean Onion Pork Potato Vegetable High Fiber Spinach Carrot Turnip Fall Gourmet

Yield Makes about 12 cups, serving 6 to 8

Number Of Ingredients 14

Ingredients

1/4 pound salt pork, rind discarded and the meat cut into 1/4-inch dice
2 cups finely chopped onion
2 large garlic cloves, minced
1 bay leaf
1 tablespoon dried rosemary, crumbled
4 ribs of celery, cut crosswise into 1/4-inches slices (about 2 cups)
4 large carrots, cut crosswise into 1/4-inch slices (about 2 cups)
1 pound turnips, peeled and cut into 3/4-inch pieces
1 pound small red potatoes
1 pound dried white beans such as Great Northern, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained
4 cups chicken broth plus, if desired, additional for thinning the soup
6 cups packed fresh spinach leaves, washed well, spun dry, and shredded coarse
1 cup dry white wine
freshly grated Parmesan to taste

Steps:

In a heavy kettle cook the salt pork over moderately low heat, stirring, until it is crisp, transfer the cracklings with a slotted spoon to paper towels, and reserve them. In the fat remaining in the kettle cook the onion, the garlic, the bay leaf, and the rosemary, stirring, until the onion is softened, add the celery, the carrots, the turnips, the potatoes, cut into 1-inch pieces, the beans, 4 cups of the broth, and 6 cups water, and simmer the mixture, covered, stirring occasionally, for 1 1/2 to 2 hours, or until the beans are tender. Stir in the spinach is cooked, and stir in the wine, the additional broth or water to thin the soup to the desired consistency, and salt and pepper to taste. Discard the bay leaf, simmer the soup, stirring, for 5 minutes, and serve it sprinkled with the Parmesan and the cracklings if desired.
To Quick Soak dried beans:
In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

FALL VEGETABLE SOUP WITH WHITE BEANS

Fall Vegetable Soup with White Beans image

This is a recipe payoff from having made the Stewed Cauliflower, Butternut Squash, and Tomatoes (page 55), beefed up with the addition of white beans, crunchy croutons, fresh thyme, and cheese. The soup is a beautiful orange color and tastes of cream, even though it has no such thing in it.

Number Of Ingredients 9

Ingredients

1 slice sourdough or other rustic bread, cut into 1/2-inch cubes
1 teaspoon extra-virgin olive oil
1 cup Stewed Cauliflower, Butternut Squash, and Tomatoes (page 55)
3/4 cup vegetable stock or water, plus more if needed
1/2 cup cooked white beans, preferably homemade (page 47), drained and rinsed
Leaves from 3 or 4 sprigs thyme
Kosher or sea salt
Freshly ground black pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

Preheat the oven to 425°F.
Put the bread cubes on a small baking sheet, drizzle with the oil, and toss to coat. Arrange in a single layer and toast in the oven for 5 to 6 minutes, until very crisp and golden brown, watching closely to avoid burning them. Use tongs to turn over the bread cubes and toast for another 5 to 6 minutes to create evenly browned croutons. Remove from the oven.
Combine the stewed vegetables and stock in a small saucepan over medium heat. Cook until hot, about 5 minutes.
Add the white beans and cook for a few minutes until heated through. Add more water if you want a thinner texture. Stir in the thyme. Taste and add salt and pepper, if desired.
Pour the hot soup into a bowl, add the croutons, sprinkle with the cheese, and eat.

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