White Bean And Endive Soup Recipes

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WHITE BEAN SOUP



White Bean Soup image

A hearty and flavorful winter meal that can easily be made vegetarian, if desired.

Provided by MEADOWG

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

Time 2h20m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
2 cloves garlic, crushed
1 yellow onion, chopped
1 large carrot, chopped
1 (10 ounce) can golden corn, drained
salt and pepper to taste
5 cups chicken broth
1 (15.5 ounce) can white beans
1 cup diced fresh tomatoes
1 teaspoon dried thyme
1 teaspoon dried summer savory
1 teaspoon dried parsley

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.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g

WHITE BEANS AND GREENS



White Beans and Greens image

Provided by Marisa McClellan

Number Of Ingredients 7

1/4 cup extra virgin olive oil
10-12 cups chopped greens (choose 2-3 of the following: spring mix, romaine, curly endive, escarole, baby arugula, or spinach)
3-4 garlic cloves (minced)
4 cups cooked white beans (rinsed)
1/3 cup grated Parmesan or Pecorino
juice of 1 lemon
salt and pepper to taste

Steps:

  • Heat the oil in a large skillet over high heat until it shimmers and then heap the greens into the pan. Put a lid on the pan to help the greens wilt a little.
  • After 2 to 3 minutes of cooking, check to see if the greens have wilted. If so, add the garlic, beans, and cheese and stir to combine. Add a 2-3 tablespoons of water and cook for another minute or two, until the greens are tender and the liquid in the pan has coalesced into a creamy sauce.
  • Add the lemon juice, a little salt, and 6 or 7 turns of a pepper grinder. Taste and adjust the seasonings until you're pleased.
  • Serve hot or at room temperature.

WHITE BEAN PUREE ON ENDIVE



White Bean Puree on Endive image

Provided by Patricia Heaton

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 clove garlic, chopped
1/2 medium onion, finely chopped
One 15-ounce can cannellini beans, rinsed and drained
1 cup chicken broth
1 teaspoon sugar
1 pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh mint, plus about 24 small leaves, for garnish
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon finely grated lemon zest plus juice of 1/2 lemon
3 to 4 Belgian endives

Steps:

  • Heat the oil in a medium skillet over medium heat until it shimmers. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the beans, broth, sugar, red pepper flakes and salt and black pepper to taste. Increase the heat to medium high and bring to a boil. Reduce the heat to maintain a brisk simmer and cook, stirring occasionally, until the liquid has reduced by about half, about 8 minutes.
  • Transfer to a food processor and pulse until almost smooth. Transfer to a bowl and stir in the chives, mint, parsley and lemon zest and juice; season with salt and pepper.
  • Trim the bottom 1/2 inch of the stem from the endives. Remove the large outer leaves and reserve for another use. Carefully separate the medium and small leaves, trimming the stem more as necessary. Reserve the baby leaves for another use.
  • Spoon some of the bean puree onto the base of the medium and small leaves and garnish each with a small mint leaf. Arrange decoratively on a platter. Serve immediately.

WHITE BEAN AND ENDIVE SOUP



White Bean And Endive Soup image

Provided by Florence Fabricant

Categories     dinner, weekday, soups and stews, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound endives
Juice of 1/2 lemon
2 cloves garlic, minced
3 1/2 cups chicken stock
1/2 cup cooked white (cannellini) beans
Salt and freshly ground white pepper

Steps:

  • Wash the endives and trim off the cores. Chop them and put them in a heavy saucepan with the lemon juice. Cover and cook over very low heat until the endives are tender, about 10 minutes. Stir in the garlic.
  • Add the chicken stock and simmer for 15 minutes.
  • Puree the soup in a blender or a food processor, then return it to the saucepan.
  • Puree the beans and stir them into the saucepan and simmer another 5 minutes. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 550 milligrams, Sugar 2 grams

WHITE BEAN AND ESCAROLE SOUP



White Bean and Escarole Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 ounces pancetta, chopped (about 1/3 cup)
1 small onion, chopped
4 cloves garlic, minced
1 small sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 head escarole, (about 1 pound) coarsely chopped
5 cups chicken broth, homemade or low-fat canned
2 (15-ounce) cans Great Northern (cannellini) beans, rinsed and drained
1 cup chopped canned tomato
Kosher salt and freshly ground black pepper
Freshly grated Parmesan, optional

Steps:

  • Heat the oil in a soup pot, over medium heat, add the pancetta, and cook until just brown, about 5 minutes. Transfer the pancetta to a plate with a slotted spoon and set aside. Add the onion to the pot and cook, stirring occasionally until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes, cook until translucent, about 3 minutes more.
  • Stir in the escarole and cook until just wilted, about 2 minutes. Add the broth, beans, tomato, and bring to a gentle simmer. Season with salt, to taste. Cover, and cook until slightly thickened, about for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper, to taste. Serve in bowls with a drizzle of olive oil and Parmesan, if desired.

WHITE BEANS WITH BACON AND ENDIVE



White Beans with Bacon and Endive image

Categories     Bean     Side     Quick & Easy     Buffet     Bacon     Spring     Endive     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (side-dish) servings

Number Of Ingredients 6

8 slices bacon, coarsely chopped
1 medium onion, chopped
1 1 1/4- to 1 1/2-pound head curly endive, rinsed, leaves torn coarsely
2 large garlic cloves, chopped
2 15-ounce cans cannellini (white kidney beans), drained well
1/3 cup canned beef broth

Steps:

  • Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Set bacon aside. Add onion to drippings in pot and sauté until beginning to soften, about 4 minutes. Add half of endive with water still clinging to leaves. Cover pot and cook until endive is wilted, stirring once, about 4 minutes. Add remaining half of endive and chopped garlic. Cover and cook until endive leaves are wilted but still bright green, stirring once, about 4 minutes. Add cannellini, beef broth, and bacon. Cook bean mixture until heated through, stirring often, about 5 minutes. Season to taste with salt and pepper.

CURLY ENDIVE AND BEAN SOUP



Curly Endive and Bean Soup image

Categories     Soup/Stew     Bean     Leafy Green     Quick & Easy     Low Cal     Lunch     Ham     Winter     Endive     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 to 8

Number Of Ingredients 6

3 tablespoons olive oil
6 large garlic cloves, chopped
2/3 cup diced ham (about 3 ounces)
2 large heads curly endive, cut into bite-size pieces
6 cups canned low-salt chicken broth
1 15-to 16-ounce can Great Northern beans, drained

Steps:

  • Heat oil in heavy large Dutch oven over medium heat. Add garlic; sauté until just tender, about 3 minutes. Add ham; stir 1 minute. Add endive, broth and beans; simmer until endive wilts and is tender but still bright green, about 10 minutes. Season with salt and pepper.

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