Bean Carrot And Leek Soup Recipes

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LEEK AND CANNELLINI BEAN SOUP



Leek and Cannellini Bean Soup image

This soup is a terrific choice for those over sixty, as it's abundant in nutrients one especially needs later in life. These include healthy plant protein (older adults are prone to protein insufficiency), fiber, vitamin K, potassium, lysine to aid in calcium absorption, and folate to help reduce homocysteine levels, which are a major risk factor for heart disease. And of course, all soups are soft and so are a favorite for anyone with dental difficulties.

Provided by Angelo Acquista

Categories     Soup/Stew     Bean     Leek     Healthy     Carrot     Celery     Turnip     Low Fat     Low Cholesterol     HarperCollins

Yield 4 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
2 cups chopped leeks
1 cup chopped carrots
1 cup chopped celery
1 cup diced turnip
1/2 tablespoon salt
6 cups chicken stock or water
1 1/2 (14-to 16-ounce) cans cannellini beans, drained and rinsed (about 2 1/2 cups)
1/4 cup grated Parmigiano cheese

Steps:

  • 1. In a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
  • 2. Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
  • 3. Add the cannellini beans and simmer for another 2 minutes.
  • 4. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.

CARROT BEAN SOUP



Carrot Bean Soup image

This is a simple, delicious, pureed soup. You can reduce prep time by using frozen carrots and onions. This was adapted from a recipe out of Jane Brody's "Good Food Book." I made some changes so it was easier to make and more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

Provided by Anne Sainz

Categories     Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 lb carrot, peeled and sliced
1 large onion, chopped
2/3 cup celery, sliced (2 or 3 stalks)
2 garlic cloves, sliced
1 (15 ounce) can low-sodium small white beans, rinsed and drained
2 (15 ounce) cans low sodium vegetable broth

Steps:

  • Put all ingredients in a large saucepan (at least 3 quarts).
  • Bring soup to a boil, stirring frequently to prevent burning on the bottom.
  • Reduce heat and simmer, stirring occasionally, until the vegetables are soft, about 30 minutes.
  • Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

Nutrition Facts : Calories 187.7, Fat 0.7, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 37.9, Fiber 9.2, Sugar 7.6, Protein 9.4

LEEK AND BEAN SOUP



Leek and Bean Soup image

Make and share this Leek and Bean Soup recipe from Food.com.

Provided by English_Rose

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 garlic cloves, crushed
2 large leeks, washed and chopped
1 potato, peeled and diced into 1/2in pieces (about 8oz)
3 1/4 cups vegetable broth
4 tablespoons fresh parsley, finely chopped
1 (14 ounce) can borlotti beans, drained and rinsed

Steps:

  • Heat the oil in a large, heavy-based saucepan. Sauté the garlic and leeks for 4-5 minutes until starting to soften but not colour.
  • Add the potato and vegetable stock, stir and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the vegetables are tender. Purée to a smooth consistency using an electric hand blender or food processor. Stir in the beans and half of the parsley and allow to heat through.
  • Serve the soup in deep bowls with a pinch of parsley on top.

Nutrition Facts : Calories 237.6, Fat 4, SaturatedFat 0.6, Sodium 251.5, Carbohydrate 40.8, Fiber 12.1, Sugar 2.2, Protein 11.3

RABBIT, CARROT, LEEK, AND GREEN BEAN RAGOûT



Rabbit, Carrot, Leek, and Green Bean Ragoût image

Categories     Stew     Rabbit     Leek     Green Bean     Carrot     White Wine     Fall     Simmer     Gourmet

Yield Makes 4 servings.

Number Of Ingredients 13

1 (3-pound) rabbit (thawed if frozen), cut into 8 serving pieces
1 tablespoon unsalted butter
1/4 cup dry white wine
2 cups fat-free chicken broth
2 tablespoons chopped garlic
1/2 tablespoon fresh thyme
1 teaspoon kosher salt
1 bay leaf (not California)
4 small (2-inch) red onions (1/2 pound total)
3 large leeks, white and pale green parts only, cut into 1/2-inch-thick rounds
3 large carrots, cut diagonally into 1/2-inch-thick slices
1/2 pound small (1-inch) boiling potatoes (about 8)
1/2 pound haricots verts or regular green beans, cut diagonally into 2-inch pieces

Steps:

  • Remove fat, kidneys, and liver from rabbit if necessary. Pat rabbit dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a wide 6-quart heavy pot over moderately high heat until foam subsides, then brown rabbit in 2 batches, 2 to 3 minutes per side. Transfer as browned to a plate. Add wine to pot and boil 30 seconds. Add broth and deglaze pot by boiling, scraping up brown bits. Mince and mash garlic with thyme and salt and stir into broth with bay leaf and rabbit. Simmer, covered, 40 minutes.
  • While rabbit is simmering, quarter onions lengthwise, leaving enough of core intact to keep layers together. Soak leeks in a large bowl of water 10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl. Lift leeks out of water.
  • Scatter onions, leeks, carrots, and potatoes over and around rabbit and continue to simmer, covered, until rabbit and vegetables are tender, 40 to 50 minutes.
  • When rabbit is almost done, cook beans in a large pot of boiling salted water until just tender, 3 to 5 minutes, and drain in a colander.
  • Stir beans into ragout, then transfer rabbit and vegetables with a slotted spoon to a deep platter and keep warm. Boil cooking liquid until reduced to about 3/4 cup and whisk in remaining 1/2 tablespoon butter. Pour some of sauce over rabbit and vegetables and serve the rest on the side.

BEAN, CARROT AND LEEK SOUP



Bean, Carrot and Leek Soup image

Make and share this Bean, Carrot and Leek Soup recipe from Food.com.

Provided by Pearlesyarn

Categories     Chowders

Time 50m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 8

1 leek, sliced
1 carrot, diced
250 g dried cannellini beans
water
2 teaspoons dried herbs
1 tablespoon sunflower oil
2 bay leaves
1 vegetable stock cube

Steps:

  • Soak the beans in cold water to cover overnight then cook until tender.
  • Heat the sunflower oil in a large heavy based pan and saute the leek and carrot until soft.
  • Add the beans, their cooking water, the veg stock cube, herbs and bay leaves and cook the soup until the veggies are tender; adding additional water if needed.
  • Serve hot with buttered brown bread on the side.
  • Prep time does not include soaking and cooking the beans.

Nutrition Facts : Calories 258.1, Fat 4, SaturatedFat 0.5, Sodium 30, Carbohydrate 42.1, Fiber 16.4, Sugar 3, Protein 15.2

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