Soup Base Of Garlicky White Beans And Broth Recipes

TUSCAN WHITE BEAN AND GARLIC SOUP

Steps:

• Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
• Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

WHITE BEAN SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
• Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

WHITE BEAN AND ROASTED GARLIC SOUP

Steps:

• Heat toaster oven or oven to 425 degrees Fahrenheit.
• Tightly wrap garlic cloves in aluminum foil.
• Place on top shelf of oven and roast 30 to 35 minutes or until very tender.
• Set aside until cool enough to handle.
• Meanwhile, in 4-quart saucepan, heat oil over medium heat.
• Add onion, celery, and carrots; saute 8 to 10 minutes or until softened.
• Add water, beans, bay leaf, rosemary, and pepper.
• Heat to boiling over high heat.
• Reduce heat to low, partially cover, and simmer 25 minutes, stirring occasionally.
• Break open skin of garlic cloves and squeeze softened garlic into soup mixture.
• Simmer uncovered 15 minutes, stirring occasionally.
• Remove and discard bay leaf.
• In blender, puree soup mixture in several batches.
• Return puree to saucepan and reheat briefly.
• Salt and pepper to taste.
• To serve, divide soup among serving bowls and garnish each with some carrot strips and a celery leaf, if desired.
• Enjoy!