RECIPE FOR CANNELLINI BEAN SOUP
Steps:
- In a large sauce pan saute the onions with 3 Tablespoons olive oil over medium heat until translucent.
- Add in crushed garlic and saute for 3 minutes.
- Add cannellini beans and broth.
- Cook until all beans are tender - mash down some of the beans to add some creaminess to the soup.
- Add greens and cook down for about 15 minutes.
- Add in 1/4 cup dry white wine and half the cheese. Stir.
- Cook another 10 minutes.
- Serve in bowls and sprinkle remaining cheese on top.
WHITE BEAN 'N' BARLEY SOUP
"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.
Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 831mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
BROCCOLI AND CANNELLINI BEAN SOUP
Soup's on! This colorful and creamy soup is a delicious way to eat your veggies.
Yield serves 5, 1 1/2 cups per serving
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.
- Stir in the garlic. Cook for 30 seconds, stirring frequently.
- Pour in the broth. Cook, still over medium-high heat, for 5 to 6 minutes, or until the mixture comes to a boil, stirring occasionally.
- Stir in the broccoli. Cook, covered, for 7 to 8 minutes, or until tender, stirring occasionally.
- Stir in 1 can of beans, the salt, pepper, and 1 teaspoon hot-pepper sauce.
- In a food processor or blender, process the soup in batches until smooth. Carefully return the soup to the saucepan. Stir in the half-and-half, Parmesan cheese, and remaining 1 can beans. Cook over medium heat for 1 to 2 minutes, or until heated through, stirring constantly. Serve with additional hot-pepper sauce if desired.
- Making creamy soups right in the saucepan is a breeze hen you use a hand blender, also known as an immersion blender. This wand-shaped gadget with a blender blade at the bottom has become a staple in many kitchens. It's easy to use and less messy than transferring the soup between the saucepan and a blender or food processor.
- (Per Serving)
- Calories: 223
- Total Fat: 4.0g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.5g
- Cholesterol: 4mg
- Sodium: 363mg
- Carbohydrates: 33g
- Fiber: 9g
- Sugars: 5g
- Protein: 15g
- Dietary Exchanges
- 2 Starch
- 1 Vegetable
- 1 Lean Meat
BARLEY BROCCOLI SOUP
This original recipe of mine was a winner in a barley soup contest. Barley makes it hearty and nutritious - and it's a good way to use broccoli and asparagus from your garden. I'm a member of Dairy Women of North Dakota and enjoy creating and collecting recipes in which I can use our farm's products. Along with our dairy operation, husband Ronald and I and our two sons grow barley, wheat, corn, alfalfa and soybeans.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.
Nutrition Facts : Calories 145 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 620mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
BROCCOLI BARLEY SOUP
The addition of barley makes this both a flavorful and hearty broccoli soup.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender. , In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 240 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 816mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 6g fiber), Protein 8g protein.
ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)
A hearty and filling Italian soup packed with vegetables, pancetta, cannellini beans, and pearl barley.
Provided by Erinn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 2h5m
Yield 4
Number Of Ingredients 12
Steps:
- Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
- Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
- Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
- Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 77.2 g, Cholesterol 5 mg, Fat 17.6 g, Fiber 19.4 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1739.1 mg, Sugar 3.3 g
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