BEAN AND BACON SOUP (CANNED OR DRY BEANS!)
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
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
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, appetizer, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 15
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
Provided by Cathy Trochelman
Time 20m
Number Of Ingredients 8
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
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
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
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
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
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
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
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
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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- Once the pot is hot, add in a small drizzle of olive oil, and the chopped bacon; crisp the bacon completely until nice and brown, then remove with a slotted spoon, drain it on some paper towel, and set it aside for a moment; reserve about 1 tablespoon of the bacon fat, and set that aside for a moment, as well; wipe out the pot, and return it to medium-high heat.
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5/5 Total Time 2 hrsServings 12
- In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
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- Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.
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- Heat the butter and oil together in a large saucepan. Add in the onion and cook on low for 5 minutes until the onion starts to soften. Add in the garlic and cook for a further 2 minutes, then add in the stock and the haricot beans. Bring to the boil and then turn down the heat to a gentle simmer. Place a lid on and cook for 90 minutes-2 hours until the beans have softened.
- Once the beans are cooked scoop out two tbsp (for garnish), then whizz up the contents of the pan with a stick blender.
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