Tuscan Vegetable Soup With White Beans And Parmesan Recipes
CREAMY ITALIAN WHITE BEAN SOUP
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
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
TUSCAN WHITE BEAN SOUP
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
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
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
TUSCAN VEGETABLE SOUP WITH WHITE BEANS AND PARMESAN
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
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.
More about "tuscan vegetable soup with white beans and parmesan recipes"
30-MINUTE TUSCAN VEGETABLE SOUP RECIPE WITH WHITE BEANS
From cleancuisine.com
Reviews 2Estimated Reading Time 4 minsServings 6
- Add the onion, carrot, celery, zucchini, garlic, Italian seasoning, salt and pepper and cook, stirring occasionally, until the vegetables are tender, about 5-minutes.
- Add the broth and tomatoes and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach wilts, about 2 more minutes.
10-MINUTE WHITE BEAN SOUP WITH PARMESAN - CAFE DELITES
From cafedelites.com
5/5 (40)Total Time 15 minsCategory Dinner, SoupCalories 94 per serving
- In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
- Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes).
- Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.Serve immediately.
TUSCAN WHITE BEAN SOUP RECIPE | EATINGWELL
From eatingwell.com
4.5/5 (2)Total Time 2 hrs 15 minsCategory Healthy Italian Soup RecipesCalories 270 per serving
- Pick over and sort beans, then rinse under cold water and transfer to a large bowl. Add 3 quarts cold water, cover, and soak at room temperature for 8 to 24 hours. (To quick-soak, see Tip.) Drain and rinse the beans.
- Heat oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until starting to soften, about 8 minutes. Stir in garlic; cook until fragrant, about 1 minute.
- Stir in broth, water, the soaked beans, bay leaves, and Parmesan rind, if using. Increase heat to high, bring to a boil, and cook for 5 minutes. Reduce heat to low, partially cover, and simmer until the beans are nearly tender, 45 to 50 minutes.
- Stir in kale, tomatoes, and rosemary. Partially cover and continue to cook until the beans are tender, 30 to 45 minutes more.
BAREFOOT CONTESSA | TUSCAN WHITE BEAN SOUP | RECIPES
From barefootcontessa.com
- First, use 2 (14-ounce) cans of white cannellini beans. Drain the beans, reserving the liquid. Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree. When ready to add the beans in the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid).
WHITE BEAN-AND-PARMESAN SOUP RECIPE | REAL SIMPLE
From realsimple.com
4/5 (175)Total Time 9 hrs 45 minsServings 12
RIBOLLITA RECIPE (TWO WAYS) | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (65)Category SoupCuisine ItalianCalories 288 per serving
- Tear the bread into large pieces and put it on a large sheet pan. Drizzle with extra virgin olive oil and toss to make sure the bread is coated. Spread the bread in one layer on the sheet pan. Bake in the heated oven for about 10 minutes or until somewhat toasted and golden brown.
- In a large cooking pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, celery and carrots. Sprinkle a little kosher salt. Lower the heat to medium and cook, tossing regularly, until softened. Add the garlic, and cook for 30 seconds to 1 minute, tossing regularly (do not let the garlic brown).
- Add the tomatoes, white wine and broth. Cook over medium heat for little bit, stirring and breaking up the tomatoes with a wooden spoon.
TUSCAN VEGETABLE SOUP WITH WHITE BEANS AND PARMESAN …
From bonappetit.com
3.2/5 (6)Servings 6
- 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.
VEGETARIAN TUSCAN WHITE BEAN SOUP - THE HARVEST KITCHEN
From theharvestkitchen.com
4.3/5 (38)Total Time 1 hrCategory SoupCalories 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.
WHITE BEAN SOUP WITH PARMESAN AND KALE - AMATEUR GOURMET
From amateurgourmet.com
Estimated Reading Time 5 mins
- The night before you make the soup, rinse the beans and soak them in a large bowl of cold water. Change the water in the morning.
- In a large pot or Dutch oven, add the drained beans, the carrot, the celery, the onion, the garlic, Parmesan rind, rosemary, and dried red chili. Cover by at least an inch with cold water and season with the salt. Turn the heat to high, bring to a rapid boil for five minutes. Lower the heat to a simmer and cook, for at least an hour, until the beans are cooked through and creamy. (Note: make sure they're creamy, or you haven't cooked them long enough.) It's a good idea to taste the broth as it goes along; if it needs more salt, add it.
- When the beans are done cooking, turn off the heat and use tongs to remove the carrot, celery, onion, garlic, Parmesan rind, rosemary, and chili. It's okay if some stray rosemary needles are floating around or bits of garlic skin; this is a rustic soup. Set the beans aside.
- In your largest pot, add the olive oil and saute the onion, carrots, celery, garlic with a pinch of salt until everything is soft but not brown. Add the red chili flakes, cook a moment longer, then add the white wine and let it cook until it boils off.
TUSCAN WHITE BEAN SOUP - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
4.5/5 (8)Total Time 30 minsCategory SoupCalories 257 per serving
- Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat. Add the onions, carrots, and celery. Saute for about 4 minutes.
- Stir in the broth, beans, tomatoes, salt, and pepper. Bring the contents to a boil, then turn the heat down to low and simmer. Cover the pot and simmer for 15 minutes.
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