Italian White Bean Soup With Greens Sbd Recipes

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ITALIAN BEAN SOUP



Italian Bean Soup image

This budget-friendly bean soup with orzo, potato and veggies is so hearty, you won't even notice it's meatless. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 13

1 medium onion, thinly sliced
1 small potato, peeled and finely chopped
1 celery rib, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/4 cup minced fresh parsley
1 tablespoon prepared pesto
1/4 cup uncooked orzo pasta
1 cup fresh baby spinach
1/4 cup grated Romano cheese

Steps:

  • In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.

Nutrition Facts :

PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS



Parmesan White Bean Soup With Hearty Greens image

Whatever you do, don't throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup's broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.

Provided by Ali Slagle

Categories     dinner, soups and stews, main course

Time 2h

Yield 4 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
1 head garlic, halved crosswise
10 ounces Parmesan rinds, enclosed in cheesecloth or muslin
1 lemon, rind peeled into thick strips with a vegetable peeler, then halved and juiced
8 sprigs fresh thyme
1/2 teaspoon red-pepper flakes
1 pound hearty greens (such as escarole, kale, mustard greens or rapini), stemmed and torn into bite-size pieces
Kosher salt and black pepper
2 (15-ounce) cans white beans (such as Great Northern or cannellini) or chickpeas, drained and rinsed
Freshly grated Parmesan, for serving

Steps:

  • To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
  • To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
  • Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
  • Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
  • Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.

HEARTY ITALIAN WHITE BEAN SOUP



Hearty Italian White Bean Soup image

A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. -Kristina Krummel, Elkins, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon olive oil
1 medium potato, peeled and cut into 1/2-inch cubes
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 medium zucchini, chopped
1 teaspoon finely chopped seeded jalapeno pepper
1 can (15-1/2 ounces) navy beans, rinsed and drained
2 to 2-1/2 cups vegetable or chicken broth
1 can (8 ounces) tomato sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 714mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein.

ITALIAN BEAN SOUP



Italian Bean Soup image

This is a hearty winter soup to take the chill from your bones. If you prefer to use canned beans, I suggest 2 cans of beans.

Provided by Lorrie in Montreal

Categories     Low Cholesterol

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups dry white beans, Northern or 2 cups navy beans
1 (28 ounce) can tomatoes
1 medium sweet onion, chopped
2 tablespoons beef bouillon granules
2 garlic cloves, minced
2 teaspoons dried Italian seasoning, crushed
1/4 teaspoon black pepper
1 (9 ounce) package frozen green beans
1 tablespoon margarine
1/8 teaspoon garlic powder
2 tablespoons grated parmesan cheese
1/8 teaspoon dried Italian seasoning, crushed
12 slices French bread, 1/2 inches thick, baguette-style

Steps:

  • Rinse dry beans.
  • In a Dutch oven combine rinsed beans and 5 cups cold water.
  • Bring to boiling; reduce heat.
  • Simmer for 10 minutes.
  • Remove from heat.
  • Cover and let stand for 1 hour. Drain and rinse beans.
  • In a slow cooker combine beans, 4 cups water, onion, tomatoes, bouillon, garlic, the 2 teaspoons Italian seasoning, and pepper.
  • Cook, covered, on high or 5-6 hours until beans are tender.
  • Thaw green beans and stir into soup.
  • Cook about 30 minutes more.
  • Meanwhile, stir together margarine,garlic powder, Parmesan, and 1/8 teaspoon Italian seasoning.
  • Spread on 1 side of each bread slice.
  • Broil 4 to 5 inches from oven broiler for.
  • 45 to 60 seconds or until crisp and light brown.
  • Watch carefully.
  • To serve, ladle soup into bowls.
  • Float 2 pieces of herb toast atop each bowl of soup.
  • Serve immediately with extra Parmesan.
  • You can also add chopped ham, Italian sausage that you brown first, or leftover beef roast.

ITALIAN BEAN SOUP WITH GREENS



Italian Bean Soup with Greens image

Bring a touch of the Italian countryside to your dinner table with this flavorful veggie-packed soup. A hearty bowlful will warm up the coldest day!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
2 medium carrots, sliced (1 cup)
1 large onion, chopped (1 cup)
1 stalk celery, chopped (1/3 cup)
2 cloves garlic, finely chopped
2 cans (15 to 15.5 oz each) great northern or cannellini (white kidney) beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups vegetable broth
4 cups packed fresh spinach leaves
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
  • Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
  • Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or until spinach is wilted. Ladle soup into bowls; top each with cheese.

Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 990 mg, Sugar 7 g, TransFat 0 g

CREAMY ITALIAN WHITE BEAN SOUP



Creamy Italian White Bean Soup image

Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.

Provided by colleenlora

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 (16 ounce) cans white kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
¼ teaspoon ground black pepper
⅛ teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed and thinly sliced
1 tablespoon lemon juice

Steps:

  • In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. 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 then simmer for 15 minutes.
  • With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
  • In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
  • Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 38.1 g, Cholesterol 2.4 mg, Fat 4.9 g, Fiber 11.2 g, Protein 12 g, SaturatedFat 0.5 g, Sodium 1014.4 mg, Sugar 2.3 g

ITALIAN WHITE-BEAN-AND-MUSTARD-GREENS SOUP



Italian White-Bean-and-Mustard-Greens Soup image

Mustard greens have a sharp, radishy bite that's delicious in a bean soup, but, if you like, you can substitute kale or collards. Smaller white beans such as cannellini can be used in place of giant white beans.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 10h

Number Of Ingredients 13

1 pound dried giant white beans, such as gigante, Corona, or lima
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, finely chopped (1 1/4 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
4 cloves garlic, minced
1 1/2 pounds mustard greens, washed well and stems removed, cut crosswise into 1/2-inch-thick strips
5 thyme sprigs
5 flat-leaf parsley sprigs
2 bay leaves
1 Parmesan cheese rind (about 1 by 4 inches; optional), plus freshly grated Parmesan cheese, for sprinkling
2 quarts water
Coarse salt and freshly ground pepper
1 cup farro

Steps:

  • Place beans in a large bowl, cover with 2 inches cold water; let soak overnight at room temperature. Drain and rinse beans. (Or quick-soak them: Boil beans 1 minute, then let them sit off heat, covered, 1 hour.)
  • Preheat oven to 300 degrees. Heat oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add onion and carrots, and cook, stirring occasionally, until vegetables are golden brown in places, 8 to 10 minutes. Add garlic and greens to pot, and cook, stirring frequently, until greens wilt, about 2 minutes.
  • Tie together thyme, parsley, and bay leaves with kitchen twine, and add to pot along with beans, Parmesan rind, and water. Bring to a boil over high heat. Cover, transfer to oven, and braise 1 hour.
  • Remove from oven, and stir in 1 tablespoon salt and 1/2 teaspoon pepper. Cover, return to oven, and braise until beans are tender, about 30 minutes. Season with salt and pepper.
  • Meanwhile, bring a large pot of salted water to boil. Add farro, and cook until grains are tender and begin to split, about 25 minutes. Drain.
  • Divide farro among 6 bowls, and ladle soup over farro. Sprinkle with Parmesan, and drizzle with oil. Soup and farro can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.

ITALIAN WHITE BEAN SOUP WITH GREENS (SBD)



Italian White Bean Soup With Greens (Sbd) image

Just made this for lunch on my third day of the south beach diet. It is really wonderful--of course, I did triple the garlic and add more red pepper flakes, but this does not taste like diet food! Enjoy! Use vegetable broth to make this vegetarian/vegan.

Provided by spatchcock

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs escarole (I used kale) or 1 1/2 lbs beet leaves, trimmed (I used kale)
6 cups chicken broth (I used half of each) or 6 cups vegetable broth (I used half of each)
1 -5 garlic clove (I'm sure I used at least 5!)
1 cup cooked white beans (I used northern beans, cannellini or other white beans would work too) or 1 cup canned white beans (I used northern beans, cannellini or other white beans would work too)
kosher salt, to taste
white pepper, to taste
freshly grated parmesan cheese (to finish)
red pepper flakes (for garnish)

Steps:

  • Bring large pot of water to a boil.
  • Boil greens for about 5 minutes, just till tender, and then plunge into water to stop cooking.
  • Squeeze out as much water as possible and set aside (you can do this step before you make the rest of the soup.).
  • Bring broth to simmer in large pot over med-high heat.
  • Add garlic and greens, and beans (if using canned, rinse and drain to rid the excess sodium!) Simmer gently for about ten minutes, partially covered.
  • Sprinkle with salt and pepper.
  • Ladle soup into bowls.
  • Pass cheese and pepper flakes at table.

Nutrition Facts : Calories 111.8, Fat 1.7, SaturatedFat 0.5, Sodium 1007.2, Carbohydrate 14.9, Fiber 3.9, Sugar 1.9, Protein 10.1

TUSCAN WHITE BEAN SOUP



Tuscan White Bean Soup image

This Tuscan White Bean Soup is an easy vegetable soup made with sautéed veggies, tomatoes, white beans, in a hearty tomato & vegetable broth! It has so much flavorful, is easy to throw together, and is a soup you will make on repeat once you try it.

Provided by A Simple Palate

Categories     Main Course     Soup

Time 1h

Number Of Ingredients 15

2 tbsp olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
2 celery stalks, diced
2 large carrots, diced
2 zucchini, diced
3 cups chopped kale
1 can 15 oz fire roasted diced tomatoes
1 can 15 oz cannellini beans
2 tbsp tomato paste
4 cups vegetable broth
2 teaspoons (each) dried thyme, oregano, basil
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes ((adjust to desired level of spice))

Steps:

  • Sauté vegetables: In a large pot or dutch oven on medium heat, sauté in olive oil onion, carrots, celery, and a little salt for 4-5 minutes. Add garlic and zucchini, cook for 3 additional minutes.
  • Add liquids and simmer: Add diced tomatoes, tomato paste, vegetable broth, cannellini beans, and all of seasonings. On low-medium heat, cover and let soup simmer for 30 minutes - stir occasionally. Turn burner off and stir in kale leaves.
  • Taste and serve: Before serving, taste the soup. If it needs more flavor add a pinch more salt at a time until just right. Note: salt is your friend. It doesn't just add to a dish, it draws out flavor from the ingredients. Garnish with fresh chopped basil, grated parmesan, and serve!

Nutrition Facts : Calories 121 kcal, Carbohydrate 18.6 g, Protein 4.7 g, Fat 4 g, Sodium 923.5 mg, Sugar 5.2 g, ServingSize 1 serving

EASY ITALIAN WHITE BEAN STEW



Easy Italian White Bean Stew image

Provided by Alex

Time 45m

Number Of Ingredients 20

2 tbsp extra virgin olive oil
4 ounces bacon or ham, diced small (about 4 strips of bacon)
1.5 cups yellow onion, diced (about 1/2 medium onion)
1 cup celery, diced (about 2 stalks)
3 large cloves of garlic, minced
1/2 tsp crushed chili flakes
a splash of white wine (if you have some open, you can omit) (about 3-4 tbsp is a splash to me...)
2 [15-ounce] cans great northern beans, drained and rinsed (no salt added)
1 [32-ounce] carton of vegetable broth or chicken broth
1 parmesan cheese rind
1 tsp dried rosemary (you can sub 1 fresh sprig of rosemary if you have it! )
1/2 tsp dried oregano
1 bay leaf
zest of 1/2 lemon
1 tsp kosher salt, or more to taste ()
1/2 tsp freshly cracked black pepper, or more to taste
3 cups baby spinach (you can omit this if you don't have it.)
juice of 1 lemon (about 2 tablespoons)
grated parmesan cheese
flat leaf parsley, chopped

Steps:

  • Heat a dutch oven (or large soup pot) over medium heat.
  • Add the olive oil and bacon and cook, stirring, until the bacon is almost cooked, 3-4 minutes.
  • Add the onion, celery, garlic, and chili flakes and a pinch of salt and pepper. Continue to cook, stirring, until the vegetables are tender, about 5 minutes.
  • Add the white wine and continue to cook, stirring and scraping up any of the browned bits on the bottom, until the wine has reduced by half, about 2 minutes.
  • Add the beans, broth, cheese rind, rosemary, oregano, bay leaf, lemon zest, salt, and pepper and bring contents to a boil. Once boiling, reduce the heat to a light simmer (about medium-low heat), cover, and cook for about 25 minutes, stirring occasionally.
  • Stir in spinach, if using, and the juice of a lemon. Taste and add more salt and pepper, if desired. Continue to cook, uncovered and simmering, for about 5 more minutes.
  • Serve in bowls and top with a tiny drizzle of olive oil, a sprinkle of grated parmesan and parsley. Enjoy.

TUSCAN BEAN SOUP WITH GREENS



Tuscan Bean Soup with Greens image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

1/4 cup olive oil
1 medium onion, diced
2 cloves garlic, diced fine
3 1/2 cups chicken stock
3 cups torn broccoli rabe
3 cups torn kale
2 cans cannellini beans
1 large can whole tomatoes
3 sprigs fresh thyme or 1 teaspoon dried thyme
Salt and pepper to taste

Steps:

  • In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently until wilted. Add the beans to the pot and stir to combine. Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and stir to combine. Add the thyme and season with salt and pepper to taste. Bring to a simmer and cook until heated through. Serve hot.

COLLARD GREEN AND WHITE BEAN SOUP



Collard Green and White Bean Soup image

A very healthy and tasty soup or vegetable side dish high in protein, fiber, and nutrients. Despite any reservations you might have (as I did!), you will like this dish. It was inspired by a recipe I saw on Dr. Oz's TV show in 2012. Eat as a hearty soup or over a bed of rice. This can serve as a good lunch or, with chicken or fish, as a full dinner meal.

Provided by Sassa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 1h15m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
1 cup diced onion
1 (32 ounce) carton chicken broth
2 (15 ounce) cans cannellini beans, rinsed
1 bunch collard greens, stems removed and torn into 2-inch pieces
2 tablespoons white wine vinegar
1 teaspoon Italian seasoning
salt and ground black pepper to taste
1 dash hot pepper sauce, or more to taste

Steps:

  • Heat oil in a large heavy pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken broth, cannellini beans, collard greens, vinegar, and Italian seasoning and bring mixture to a boil. Reduce heat to medium-low, cover, and simmer until collard greens are tender, 40 to 45 minutes.

Nutrition Facts : Calories 164.7 calories, Carbohydrate 25.6 g, Cholesterol 3.7 mg, Fat 3.4 g, Fiber 7.6 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 1047 mg, Sugar 2.2 g

EASY ITALIAN WHITE BEAN SOUP



Easy Italian White Bean Soup image

Get long-simmered flavor in less time with creamy canned cannellini beans, mashed and blended with basil and plenty of vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 9

2 (15-oz.) cans cannellini beans, drained, rinsed
2 teaspoons olive or vegetable oil
2 medium carrots, chopped (1 cup)
2 medium stalks celery, thinly sliced (1 cup)
1/4 cup chopped onion
1 garlic clove, minced
3 cups vegetable or chicken broth
1 teaspoon dried basil leaves
1/8 teaspoon pepper

Steps:

  • Mash 1/2 cup of the drained beans; set aside. Heat oil in large saucepan over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently.
  • Add all remaining ingredients including mashed and whole beans. Bring to a boil. Reduce heat; simmer 10 to 12 minutes or until vegetables are tender.

Nutrition Facts : Calories 265, Carbohydrate 56 g, Cholesterol 0 mg, Fat 1/2, Fiber 15 g, Protein 19 g, SaturatedFat 0 g, ServingSize 1 1/3 Cups, Sodium 1280 mg, Sugar 6 g

ITALIAN WHITE BEAN AND SPINACH SOUP



Italian White Bean and Spinach Soup image

Make and share this Italian White Bean and Spinach Soup recipe from Food.com.

Provided by Lorrie in Montreal

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 medium onion, chopped
1 stalk celery, chopped
1 garlic clove, finely chopped
white kidney beans, rinsed and drained (cannellini)
2 cups water
1 (14 1/2 ounce) can chicken broth
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon dried thyme
10 -12 ounces spinach, tough stems trimmed
1 tablespoon fresh lemon juice
freshly grated parmesan cheese (optional)

Steps:

  • In 3-quart saucepan, heat oil over medium heat.
  • Add onion and celery; cook, stirring, until celery is tender,5 to 8 minutes. Stir in garlic and cook 30 seconds.
  • Add beans, water, broth, pepper, and thyme; heat to boiling over high heat. Reduce heat and simmer 15 minutes.
  • Roll up several spinach leaves together, cigar fashion, and thinly slice. Repeat with remaining spinach.
  • With slotted spoon, remove 2 cups beans from soup mixture and reserve.
  • Spoon one-fourth of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth.
  • Pour into bowl.
  • Repeat with remaining mixture.
  • Return puree and reserved beans to saucepan; heat to.
  • boiling over medium-high heat.
  • Stir in spinach and cook until wilted, about 1 minute.
  • Remove from heat and stir in lemon juice.

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Calories 303 per serving
  • Add the onion, carrots and celery and sauté for about 5 minutes until softened. Add the garlic and sauté for another minute or two.
  • Add the beans, vegetable stock, water and bay leaves. Bring to a boil and stir in the tomato paste until it dissolves.


GREEN BEAN SOUP RECIPE - LA CUCINA ITALIANA
2020-10-09 2. Lightly sauté the onion and leek in a saucepan with a tablespoon of oil, then add in the green beans and carrot; cover with the broth and add the rind of the speck; bring to a boil then add in the potatoes. 3. Cook for 10 minutes, then add in a tablespoon of tomato paste and the speck cut into strips. Cook for another 10-15 minutes; season ...
From lacucinaitaliana.com
5/5 (2)
Category Sides And Vegetables
Servings 6
Total Time 45 mins


ESCAROLE AND WHITE BEAN SOUP - SHE LOVES BISCOTTI
2020-01-11 How to make escarole and beans. In a large pot, heat 3 tablespoons of olive oil over medium-high heat. Lower the heat to medium, add the diced onions (1 medium) and saute for about 5-7 minutes until soft. Add the minced garlic (3-4 cloves) and diced celery (2 …
From shelovesbiscotti.com
5/5 (4)
Total Time 1 hr 45 mins
Category Soup
Calories 233 per serving


EASY ITALIAN WHITE BEAN SOUP RECIPE
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From crecipe.com


ITALIAN PEASANT SOUP WITH GREENS | ITALIAN FOOD FOREVER
Fresh greens from the garden are cooked up, then mixed into a delicious homemade broth to create a soup. To make this light bowl of soup more filling protein is added by floating a perfectly fried golden egg on top. You could vary this soup by adding cooked white beans, fried chopped pancetta and onions, or make it an even heartier dish by placing a grilled slice of crusty bread in the bottom ...
From italianfoodforever.com


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