5-INGREDIENT PESTO BEAN SOUP RECIPE
Only 5 tasty ingredients make up our flavorful pesto bean soup with sun-dried tomatoes, cannellini beans and yummy Parmesan!
Provided by Cheryl Najafi
Categories soups
Time 15m
Number Of Ingredients 6
Steps:
- Place drained and rinsed beans into a medium-sized saucepan and add 1½ cups of chicken broth. Reserve remainder of chicken broth for later. Bring to a boil over medium-high heat then reduce heat to medium-low and simmer 8-10 minutes or until thickened.
- Add Parmesan, pesto and sundried tomatoes and stir to combine. Add as much of the remaining chicken broth as is needed to thin soup to desired consistency.
- Season to taste with salt and pepper and allow soup to heat to a simmer, but do not allow it to come to a boil. Serve and enjoy.
Nutrition Facts : Calories 264 kcal, Carbohydrate 26 g, Protein 16 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 1108 mg, Fiber 7 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving
PESTO BEAN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
- Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
- Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.
BUTTER BEAN, SUN-DRIED TOMATO AND PESTO SOUP
This soup is quick and easy. Use canned butter (lima) beans and a good quality vegetable stock or chicken stock. You can use home made or store bought pesto.
Provided by TishT
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put stock in a pan with the butter beans and bring just to a boil.
- Reduce the heat and stir in the tomato puree and pesto.
- Cook gently for 5 minutes.
- Transfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans.
- Process until smooth, then return the puree to the pan.
- Heat gently, stirring frequently, for 5 minutes, then season if necessary.
- Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.
BUTTER BEAN, SUN-DRIED TOMATO & PESTO SOUP
Make and share this Butter Bean, Sun-Dried Tomato & Pesto Soup recipe from Food.com.
Provided by Mandy
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put stock in a pan with butter beans and bring to the boil, reduce heat; stir in tomato puree and pesto. Cook gently for 5 minutes.
- Transfer 6 ladles to a blender or food processor and process until smooth, then return to pan.
- Heat gently, stirring frequently for 5 minutes, then season to taste before serving.
Nutrition Facts : Calories 237.6, Fat 3.4, SaturatedFat 0.9, Cholesterol 6.8, Sodium 959.8, Carbohydrate 37.8, Fiber 7.9, Sugar 5.6, Protein 14.6
BUTTER BEAN, SUNDRIED TOMATO AND PESTO SOUP
Categories Soup/Stew Bean Appetizer Stew Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Lunch Fall Winter Healthy
Yield 6 servings
Number Of Ingredients 4
Steps:
- 1. Pour stock into large pot. Add beans and bring to a boil. Reduce heat and stir in tomato puree and pesto. Simmer for five minutes. 2. Transfer 6-7 ladles full to a blender, scooping up plenty of beans. Process until smooth and return to pot (be careful processing the hot liquid). 3. Heat gently, stirring frequently for five minutes. Season with salt and pepper.
PESTO TOMATO SOUP
Tomato and basil is a classic flavor combination. This recipe will yield a delicious, creamy tomato soup, with a fresh swirl of pesto for a bright and colorful basil-y finish.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- In a pot, melt the butter over medium-high heat, then cook the shallots with some fresh thyme. Add the crushed tomatoes, 1 1/2 cups water and the heavy cream; simmer 20 minutes. Puree, then stir in the pesto. Season with salt.
BROWN-BUTTER BUTTER BEANS WITH LEMON AND PESTO
These roasted beans are treated in much the same way as toasted gnocchi, and yield similar results: They're nicely browned on the surface, then coated in an unctuous, lemony, buttery sauce. Make sure to have your pesto and warm brown-butter sauce ready to pour onto the beans right when they come out of the oven, so that the beans remain crispy and the sauce nice and loose. For a vegetarian version, you can swap out the anchovies for some briny capers and leave out the Parmesan. The whole experience is quite rich, so serve these with some lightly cooked leafy greens.
Provided by Yotam Ottolenghi
Categories dinner, lunch, beans, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees Fahrenheit/230 degrees Celsius. Dry the butter beans very well, then spread them out onto 2 large parchment-lined baking sheets (trays). Add 2 tablespoons oil, 1/4 teaspoon salt and plenty of pepper to each baking sheet, toss gently to combine, then spread the beans in an even layer. Roast for 15 minutes, then carefully turn over the butter beans and return to the oven, swapping the positions of both baking sheets. Roast until nicely browned and crispy, another 10 to 15 minutes. Don't worry if some of the butter beans are broken or split; this lends plenty of crisp texture.
- While the beans roast, make the pesto: Add the Parmesan, parsley, scallions, lemon zest, a good pinch of salt and a generous amount of pepper to a food processor, and pulse a few times to finely chop. Add the remaining 3 tablespoons oil and blitz until combined. Transfer to a bowl, stir in 4 teaspoons lemon juice, and set aside.
- Add the butter to a large skillet and melt over medium-high heat. Once melted, cook for 4 to 5 minutes, swirling the pan occasionally, until beginning to brown and smell nutty. Add the garlic (it will bubble vigorously) and cook for 1 minute. Stir in the anchovies and cook for 30 to 60 seconds more, or until the garlic is very lightly golden. Stir in the red-pepper flakes, then remove from the heat. Stir in the remaining lemon juice.
- Using the parchment paper as a sling, transfer the roasted butter beans to a large platter or divide among plates. Pour the brown butter mixture on top. Dot with some of the pesto, and serve right away, passing the remaining pesto in a bowl alongside.
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