White Bean And Canadian Bacon Soup With Pesto Recipes

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BEAN AND BACON SOUP (CANNED OR DRY BEANS!)



Bean and Bacon Soup (canned or dry beans!) image

Smoky bacon and creamy white beans are combined in this familiar homestyle bean and bacon soup. So flavorful and easy to make.

Provided by Rachel Gurk

Categories     Soups and Stews

Time 50m

Number Of Ingredients 13

8 ounces thick cut bacon, diced
1 cup diced yellow onion ( (about 1 medium onion))
1 cup diced carrots ( (about 2 carrots))
3/4 cup diced celery ( (about 2 ribs of celery))
1 clove garlic, minced
2 tablespoons tomato paste
4 cups chicken broth, unsalted
3 cups water
3 (15 oz) cans great northern beans, rinsed and drained ((or 1 lb. dry beans, see note))
2 bay leaves
1 teaspoon fresh thyme ( or ½ teaspoon dried thyme)
1 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper

Steps:

  • In a large heavy bottomed pan, cook the bacon over medium heat. Remove bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat.
  • Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes.
  • Add garlic and tomato paste and cook, stirring, for another minute or until fragrant.
  • Add chicken broth, water, beans, bay leaves, thyme, salt, pepper, and half of bacon. Bring to boil, reduce to simmer and cook, partially covered, for 15-20 minutes or until vegetables are soft.
  • Remove about half of the soup, and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon, reserving some to garnish, if desired.

Nutrition Facts : ServingSize 1.5 cups, Calories 158 kcal, Carbohydrate 7 g, Protein 7 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 569 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 7 g

WHITE-BEAN SOUP WITH PESTO



White-Bean Soup With Pesto image

Provided by Molly O'Neill

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 15

2 teaspoons olive oil
1 small onion, peeled and finely chopped
1 clove garlic, peeled and minced
1 small leek (white part only), cleaned and finely chopped
8 ounces dried cannellini beans, soaked overnight in water
7 cups vegetable or chicken broth, homemade or low-sodium canned
1 baking potato, peeled and cut into 1/4-inch cubes
2 tablespoons minced fresh thyme or 2 teaspoons dried
Salt and freshly ground pepper to taste
1 1/2 cups loosely packed basil leaves
1 large shallot, peeled and chopped
2 cloves garlic, peeled
1 tablespoon olive oil
1/4 cup water
1/8 teaspoon salt, plus more to tast

Steps:

  • To make the soup, heat olive oil in a large pot over medium heat. Add onion, garlic and leek and cook until softened, about 5 minutes. Stir in beans and broth. Bring to a simmer. Cook until beans are almost tender, about 1 hour. Stir in potato cubes. Cook until potato and beans are soft, about 20 minutes. Stir in thyme, salt and pepper.
  • Meanwhile, to make the pesto, place basil, shallots and garlic in a food processor. Process until chopped. Add olive oil and water. Process until smooth, stopping several times to scrape down sides of work bowl. Season with salt. Ladle the soup into bowls, garnish with 2 teaspoons of the pesto and serve.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 8 grams, Carbohydrate 71 grams, Fat 11 grams, Fiber 12 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1464 milligrams, Sugar 11 grams

WHITE BEAN PESTO SOUP



White Bean Pesto Soup image

Provided by Cathy Trochelman

Time 20m

Number Of Ingredients 8

3 15 oz. cans white beans, drained and rinsed
4 c. chicken broth
1 onion (chopped)
2 Tbsp. olive oil
2 tsp. minced garlic
1 tsp. Italian seasoning
basil pesto - approx. 1 Tbsp. per bowl
crushed red pepper flakes (optional)

Steps:

  • Heat olive oil in large saucepan over medium heat. Saute chopped onions and garlic 2-3 minutes.
  • Add chicken broth, beans, and Italian seasoning.
  • Partially mash beans and heat soup through.
  • Serve, topped with pesto and red pepper flakes.

SIMPLE WHITE BEAN AND PESTO SOUP



Simple White Bean and Pesto Soup image

With a loaf of crusty bread on hand, this recipe will have dinner on the table in five minutes. When you have so few ingredients, the quality must be impeccable. If you have homemade chicken stock, now is the time to use it. You could use a heaping tablespoon of pre-made pesto, but the pine nuts and Parmesan can be distracting from the subtle flavors of the beans. This simplified pesto couldn't be easier. Adapted from Barbara Kafka's _Soup: A Way of Life_ by Nick Kindlesperger at Serious Eats. http://bit.ly/dtLnzy

Provided by DrGaellon

Categories     Beans

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 bunch basil, rinsed and dried
1 garlic clove
2 tablespoons olive oil
2 cups chicken stock
2 (19 ounce) cans white beans or 2 (19 ounce) cans cannellini beans, drained and rinsed
2 tablespoons grated parmesan cheese
fresh ground black pepper
salt, to taste

Steps:

  • In a small food processor, combine basil and garlic; process until finely chopped. While running, add oil slowly until a smooth puree forms.
  • Heat chicken stock and beans in a saucepan over medium-high heat. When it boils, reduce heat to medium-low, add a heaping tablespoon of the pesto (any excess can be frozen), the Parmesan and a few twists of black pepper. Simmer 1 minute to blend flavors. Taste and season with salt if needed.

WHITE BEAN AND CANADIAN BACON SOUP WITH PESTO



White Bean and Canadian Bacon Soup with Pesto image

This hearty white bean soup is made with Canadian bacon, veggies, and pesto for a flavorful one-pot meal that's sure to warm you up on cold nights.

Provided by JonSnyde

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

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 ½ cups chopped yellow onion
½ cup chopped carrot
¼ cup chopped celery
1 tablespoon chopped garlic
½ teaspoon dried thyme
4 cups vegetable broth
3 cups cooked white beans
1 (6 ounce) package Canadian-style bacon, cut into 1/4-inch cubes
¼ cup pesto

Steps:

  • Heat oil in a pot over medium-high heat. Saute onion, carrot, and celery in the hot oil for 5 minutes. Add garlic and thyme and cook for 1 minute. Add broth, white beans, and bacon. Bring to a boil; reduce heat and let simmer for 5 minutes.
  • Serve topped with pesto.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 37.3 g, Cholesterol 13.2 mg, Fat 9.2 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.2 g, Sodium 668.7 mg, Sugar 4.7 g

WHITE BEAN AND PARMESAN SOUP WITH PESTO



White Bean and Parmesan Soup with Pesto image

This soup is an all time family favorite-light, fresh tasting yet filling. Since I'm a garlic freak I like to serve this with a Caesar Salad and hot rolls.

Provided by Diana Adcock

Categories     Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, cut into 16 wedges
2 cloves garlic, minced
3 carrots, cut into 2 inch matchsticks
3 stalks celery, sliced 1/4 inch thick
1/4 lb prosciutto, cut into thin strips
4 cups reduced-sodium fat-free chicken broth
2 medium tomatoes, diced
2 (15 ounce) cans cannellini beans, drained
1/2 cup freshly grated parmigiano-reggiano cheese
fresh ground salt & pepper
pesto sauce, and additional cheese for sprinkling

Steps:

  • In a large stock pot heat oil over medium heat and add garlic.
  • Saute for 2 minutes stirring constantly.
  • Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly.
  • Stir in tomatoes and broth.
  • Bring soup to a boil, reduce heat and simmer 10 minutes.
  • Stir in beans and simmer for another 5 minutes.
  • Remove from heat.
  • Pour soup into a serving bowl and add the cheese.
  • Serve immediately.
  • Offer additional cheese and pesto at the table.
  • ***Donot add the cheese in the soup pot or it WILL stick to the sides.

WHITE BEAN & BACON SOUP



White Bean & Bacon Soup image

This white bean and bacon soup is a copycat of the one at Seasons 52 and it is fantastic. The pesto adds a great flavor, but feel free to omit if you don't have it.

Provided by @MakeItYours

Number Of Ingredients 12

½ pound bacon, chopped
1 TBS olive or grapeseed oil
1 TBS butter
1 cup small-diced onion
½ cup diced carrots
5 cloves garlic, minced
4 15-ounce cans of Cannellini beans (white beans), drained and rinsed
a few pinches salt and pepper
1 TBS herbs (like basil or Italian seasoning)
2 dashes of Tabasco or a sprinkling of red pepper
32 (4 cups) ounces of chicken stock
¼ cup pesto

Steps:

  • In a large heavy-bottom pot over medium-high heat, cook the chopped bacon until crisp.
  • Remove the pot from the heat. Remove the bacon with a slotted spoon, drain it on a paper towel and place it in a small bowl for later use.
  • Discard all but 1 TBS of the bacon fat. Add the olive oil and butter to the bacon fat and return the pot to the heat. Once melted, add your onions and carrots and allow them to cook till softened, stirring occasionally - about 5 minutes.
  • Add the garlic and stir frequently for about 2 minutes.
  • Add the beans, salt & pepper, seasoning(s) and stock. Stir well.
  • Add Tabasco/red pepper and half of your reserved crispy bacon; simmer over med-low, covered, for 45 minutes to an hour.
  • With 10 minutes left to go, use a spoon to mash about ¼ of the beans, which will make the soup a bit creamier. Reduce the heat to low until the soup is finished cooking. Remove from the heat, taste, and adjust your seasoning.
  • Let the soup sit for at least 10 minutes prior to serving. When ready to serve, ladle into small bowls, top with a dollop of pesto and some crispy bacon and enjoy! This soup is fabulous reheated as well.

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