Cheesy White Bean Soup Recipes

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CHEESY WHITE BEAN SOUP



Cheesy White Bean Soup image

Give this white bean soup gets its cheesiness with a blend of shredded cheddar and Monterey Jack cheeses. Cheesy White Bean Soup uses garlic and onion.

Provided by My Food and Family

Categories     Recipes

Time 1h5m

Yield 12 servings, 1 cup each

Number Of Ingredients 6

2 cups dried cannellini beans, soaked 8 to 12 hours, drained
1 bulb garlic (about 3 oz.)
2 Tbsp. plus 1/2 tsp. olive oil, divided
1 large onion, chopped
4 cans (14-1/2 oz. each) fat-free reduced-sodium beef broth
1 pkg. (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheeses

Steps:

  • Place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Simmer on medium-low heat 30 min. or until beans until tender. Let beans cool in their cooking liquid; drain. Set aside.
  • Meanwhile, heat oven to 400°F. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. oil. Wrap loosely in foil; place on baking sheet. Bake 40 min. or until tender. Cool completely. Squeeze garlic pulp from bulb; set aside.
  • Heat remaining oil in large stockpot on medium-high heat. Add onions; cook and stir 8 to 10 min. or until tender. Add beans, garlic pulp and broth; stir until blended. Bring to boil. Simmer on medium-low heat 15 min.
  • Process soup, in batches, in blender until smooth. Return to pot. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.

Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1090 mg, Carbohydrate 25 g, Fiber 6 g, Sugar 0 g, Protein 19 g

10-MINUTE WHITE BEAN SOUP WITH TOASTED CHEESE AND TOMATO



10-Minute White Bean Soup with Toasted Cheese and Tomato image

Steeping chicken broth with sprigs of rosemary and thyme for just a few minutes adds great flavor to this creamy white bean soup. The sandwich is toasted under the broiler, not fried in butter, and served open-faced, topped with juicy chopped tomatoes.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 14

1/2 cup dry white wine
2 sprigs fresh rosemary, each about 6 inches long
2 sprigs fresh thyme
2 1/2 cups low-sodium chicken or vegetable broth
Two 15-ounce cans of cannellini or other white beans, strained and rinsed
1 small shallot, peeled, trimmed and halved
1 small garlic clove, peeled, trimmed and halved
1 tablespoon olive oil
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
4 slices crusty sourdough bread (each about 1-inch thick; 8 ounces total),
3/4 cup shredded part-skim mozzarella cheese
2 plum tomatoes, seeded and chopped (about 1 cup)
1/4 cup grated Parmesan

Steps:

  • Position a rack about 4 inches from the broiler heat source, and preheat. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer.
  • Puree the beans, shallots, garlic, oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a few grinds of pepper and 1/2 cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes.
  • Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella. Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven. Divide the tomatoes evenly among the toasts, and top with the Parmesan.
  • Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth, and return it to a gentle boil. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper. Serve with the cheese toasts.

Nutrition Facts : Calories 530 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 10 milligrams, Sodium 810 milligrams, Carbohydrate 63 grams, Fiber 9 grams, Protein 28 grams, Sugar 4 grams

CAULDRON OF BUBBLING CHEESY BEAN SOUP



Cauldron of Bubbling Cheesy Bean Soup image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

1 pound ground beef
1 can cheese soup with 1/2 can of water
1 (16-ounce) package processed cheese with jalapeno peppers
1 (15-ounce) can kidney beans, well drained
1 (15-ounce) can black beans, well drained
1 cup medium or hot salsa
6 medium individual rounds dark rye bread, unsliced

Steps:

  • Saute ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and water and bring to a very gentle simmer. Add the cheese with jalapeno peppers, and stir until melted. Remove from heat. Stir in beans and salsa and bring back to a simmer. Cut off tops of each loaf of bread, and reserve for later. Carefully hollow out center of each loaf leaving 1 1/2-inch shell. Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf. Serve hot.

CHEESY BEAN SOUP



Cheesy Bean Soup image

This rich, meaty and creamy soup is comfort food to the max. You can almost eat it with a fork! Very easy and freezes well in smaller batches so make a bunch and save it for a chilly night.

Provided by l0vetw0c00k

Categories     Black Beans

Time 25m

Yield 1 large saucepan full

Number Of Ingredients 6

1 lb lean ground beef
1 (10 3/4 ounce) can cheese soup
1 lb Velveeta Mexican cheese, cut in cubes
1 cup hot salsa
1 (15 ounce) can black beans, undrained
1 (15 ounce) can pinto beans, undrained

Steps:

  • Brown and drain ground beef.
  • Add soup, cheese and salsa.
  • Heat on medium and stir until well-blended.
  • Add beans and continue heating until well-blended.
  • Sprinkle in some crushed red pepper for added "heat," if you like.

Nutrition Facts : Calories 3601.9, Fat 173.6, SaturatedFat 99.7, Cholesterol 723.4, Sodium 10853.9, Carbohydrate 268.3, Fiber 71.2, Sugar 47.5, Protein 245.7

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