CREAMY CANNELLINI SOUP
Steps:
- Combine onion, sausage, and celery in a large saucepan. Cook until sausage has no pink remaining. Drain any fat.
- Add potato, seasoning, one can of cannellini beans, and 3 cups chicken broth. Bring to a boil, reduce heat and simmer 10 minutes.
- Meanwhile, combine remaining cannellini beans and 1 cup chicken broth in a blender. Blend until smooth.
- Add to soup and simmer an additional 5 minutes.
- Remove from heat, stir in pesto. Season with salt and pepper to taste.
- Garnish with parmesan cheese and parsley if desired.
Nutrition Facts : ServingSize 1.25 cups, Calories 295 kcal, Carbohydrate 32 g, Protein 16 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 1214 mg, Fiber 8 g, Sugar 1 g
CARAMELIZED ONION AND LENTIL SOUP
This healthy soup is packed with low-fat, high-fiber, protein-rich lentils that will you leave you feeling satisfied.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft and edges are browned, about 15 minutes. Add lentils and broth and season with salt and pepper. Bring to a boil; reduce to a medium simmer and cook, gradually smashing some lentils against the side of pan with a spoon to thicken soup, 10 minutes. Serve topped with a dollop of yogurt and herbs.
Nutrition Facts : Calories 229 g, Fat 4 g, Fiber 15 g, Protein 16 g
CANNELLINI AND LENTIL SOUP WITH CARAMELIZED ONIONS
Yield Makes about 9 cups, serving 4 as a main course
Number Of Ingredients 12
Steps:
- In a 4-quart heavy saucepan simmer cannellini beans in water 10 minutes. Stir in lentils, bulgur, rice, coriander, and cinnamon and simmer until cannellini are very tender and lentils fall apart, about 45 minutes. (Old beans may take longer to cook.)
- Preheat oven to 450°F.
- In a shallow baking pan toss together onions, oil, salt, and cayenne and roast in middle of oven, stirring occasionally, until golden brown, about 20 minutes. Stir onions and parsley into soup and simmer 1 minute.
RED LENTIL SOUP WITH LEMON AND CARAMELIZED ONIONS
Make and share this Red Lentil Soup With Lemon and Caramelized Onions recipe from Food.com.
Provided by celron
Categories Stocks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. melt butter in saucepan over medium heat, add onion and sautee until brown.
- 2. Sprinkle sugar over onions and cook until sticky and sweet.
- 3. Separately, in a small pot, add lentils, stock, water, cayenne, tumeric and season with salt and pepper. Bring to a boil and then simmer until lentils are soft (about 25-35 minutes).
- 3. stir in parsley and lemon juice.
- 4. ladle soup and garnish with onions.
Nutrition Facts : Calories 349.7, Fat 7.4, SaturatedFat 3.4, Cholesterol 15.1, Sodium 214.7, Carbohydrate 51.7, Fiber 8.4, Sugar 4.5, Protein 21.5
FLORENTINE CARAMELIZED ONION SOUP
Also known as "carabaccia", this is a local specialty in Florence, and is hard to find even in cookbooks specializing in Italian soups! The effect should be rich and somewhat sweet (but not too much). Adding roasted garlic would be a good variation.
Provided by Elsie Wollaston
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 3h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
- Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
- Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
- Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 75.2 g, Fat 11.2 g, Fiber 6.2 g, Protein 12.4 g, SaturatedFat 1.8 g, Sodium 470.4 mg, Sugar 18.7 g
LENTIL AND CANNELLINI BEAN SOUP
This is a low-kj classic from Good Taste magazine.I often drop in a handful of pasta in the last 10 minutes.
Provided by katew
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pot.
- Add carrot, onion and garlic.
- Cook 3 minutes till soft.
- Add stock and tomatoes, bring to boil.
- Reduce heat and simmer 20 minutes.
- Add lentils and beans, cook further 10 minutes.
- Or keep simmering till desired thickness.
- Season to taste, serve with bacon or parmesan.
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