Creamy Italian White Bean Soup Recipes

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ITALIAN WHITE BEAN SOUP



Italian White Bean Soup image

Immerse yourself in a bit of heaven with this Italian White Bean Soup. Buttery and soft cannellini beans pair with tantalizing herbs to be slowly simmered to perfection. Serve with some bruschetta to finish off one beautiful dish.

Provided by Florentina

Categories     Main

Time 7h

Number Of Ingredients 12

3 cups white beans
1 leek or yellow onion (diced)
1 carrot (chopped)
1 celery stalk (chopped)
7 cloves garlic (chopped)
1 sprig rosemary
1 sprig sage
1 bay leaves
8 cups water or vegetable stock
1.5 tsp smoked applewood sea salt ((or liquid smoke))
1 -2 Tbsp Nutritional yeast (optional)
bread + garlic for bruschetta ((1 slice/ person))

Steps:

  • Rinse and pick the beans then cover them with water and soak for 6 hours or overnight. Drain.
  • In a large heavy bottom pot heat up a good lug of olive oil and saute the leek (or onion) with the carrot and celery until they begin to soften.
  • Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.
  • Pour in the water and bring to a constant simmer. Add the bay, sage and rosemary, cover with a lid and cook for 45 minutes or until the beans are soft and tender to your liking.
  • Check the beans half way through cooking and see if you might need to add extra water if they are absorbing lots of liquid.
  • Once your beans are perfectly cooked remove from heat, stir in the nutritional yeast and season to taste with the smoked sea salt.
  • Meanwhile grill the bread on both sides until nice dark char marks form. Rub each slice on both sides with a garlic clove, lightly brush with some olive oil and finish with sea salt.
  • Ladle the soup into bowls and tear chunks of the garlic bruschetta over the top. Finish with a light drizzle of olive oil on top and enjoy.

Nutrition Facts : Calories 108 kcal, Carbohydrate 20 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 464 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

CREAMY ITALIAN WHITE BEAN SOUP



Creamy Italian White Bean Soup image

Make and share this Creamy Italian White Bean Soup recipe from Food.com.

Provided by Little Bee

Categories     Beans

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, chopped
1 stalk celery, chopped
1 garlic clove, minced
2 (16 ounce) cans white kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed and thinly sliced
1 pinch hot pepper flakes

Steps:

  • In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
  • With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
  • In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
  • Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and pepper flakes. Serve with fresh grated Parmesan cheese on top.

Nutrition Facts : Calories 271.2, Fat 5.7, SaturatedFat 1, Sodium 1078.1, Carbohydrate 39.6, Fiber 14.6, Sugar 6.2, Protein 16.9

5-INGREDIENT CREAMY WHITE BEAN SOUP



5-Ingredient Creamy White Bean Soup image

Sweet Italian sausage and white beans work double duty here to keep the number of ingredients low. The sausage is filled with spices and aromatics that punch up the flavor of the soup, so you don't have to add any extra seasonings. Plus, the onion is sautéed in the sausage fat instead of an in extra ingredient like olive oil. The white beans not only infuse the dish with tons of satisfying protein--they become super creamy when they are pureed at the end, so no cream is necessary.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 pound sweet Italian pork sausage, casings removed
1 medium yellow onion, chopped
One 32-ounce carton chicken broth
Three 15.5-ounce cans white beans, drained and rinsed
Kosher salt

Steps:

  • Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon.
  • Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes.
  • Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.

CREAMY WHITE BEAN SOUP



Creamy White Bean Soup image

Found this recipe today in our local paper and have already made it. It is fabulous! I didn't even have to adjust the seasonings, they are right on!

Provided by Marie

Categories     Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, chopped fine
4 large garlic cloves
2 (15 ounce) cans cannellini beans, undrained
5 cups water
1 teaspoon italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Heat olive oil in a 4 quart saucepan on medium high heat.
  • Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
  • Add beans, water, and seasonings.
  • Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
  • Take half of soup and blend in blender until smooth.
  • Return soup to bean mixture in pan and stir.
  • Ladle into bowls and drizzle with olive oil before serving.
  • Top with freshly grated Parmesan cheese, if desired.
  • Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.

CREAMY WHITE BEAN & ITALIAN SAUSAGE SOUP



Creamy White Bean & Italian Sausage Soup image

This recipe was in a little recipe pamphlet DH received in the mail. I added extra seasonings and increased the cooking times. I served it with hot crusty sourdough bread and it made a wonderful cold weather soup. As an added bonus using canned beans makes it a very quick and easy dish to put together. I like using the parmesean cheese and DH likes the extra "kick" of the crushed red peppers.

Provided by Luby Luby Luby

Categories     Beans

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 15

3 (15 1/2 ounce) cans white beans (not dried, I use Great Northern)
1 (1 lb) package bulk Italian sausage, casing removed
2 tablespoons vegetable oil
1 large onion, chopped
1 carrot, peeled and shredded
1 celery rib, diced
1 tablespoon minced garlic
2 (14 ounce) cans chicken broth
1 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/8 teaspoon ground cayenne pepper
grated parmesan cheese (optional)
crushed dried red pepper (optional)

Steps:

  • Drain beans in colander and remove 1 1/2 cups beans and place in mixing bowl.
  • Using a potato masher or the back of a spoon mash beans to a fairly smooth consistency then set aside.
  • In large skillet cook sausage over medium heat breaking up into small pieces until browned.
  • Remove sauage from skillet and place on paper towels to absorb grease.
  • In heavy dutch oven or stock pot heat oil over medium heat.
  • Add chopped onions, carrots and celery to hot oil and cook until softened, about 20-25 minutes.
  • Add broth, whole beans and minced garlic to vegetable mixture.
  • Bring to a simmer, lower heat and stir in cooked sausage and reserved mashed beans.
  • Add seasonings, cover and simmer gently over medium heat for about 30 minutes.
  • Add heavy cream and cook covered over low heat for about 10 minutes.
  • Place in bowls and sprinkle with grated parmesean cheese and crushed red pepper flakes, if desired.

Nutrition Facts : Calories 1105.6, Fat 66.7, SaturatedFat 28, Cholesterol 167.8, Sodium 2138.1, Carbohydrate 82.2, Fiber 17.1, Sugar 3.2, Protein 46.3

CREAMY WHITE BEAN SOUP WITH SPICY PAPRIKA OIL



Creamy White Bean Soup With Spicy Paprika Oil image

As easy as it is fast, this simple blended white bean soup relies upon cheap staples like canned beans, stock, garlic, olive oil, shallots and dried herbs. An artful drizzle of paprika oil enlivens it. While the soup simmers, toast red-pepper flakes and smoked paprika in olive oil to make a vibrant red sauce inspired by Chinese chile oil. The soup is great before blending - it's more like a stew - but purées to a creamy white. You could top the soup with sautéed quartered button mushrooms, roasted vegetables or toasted croutons, but the paprika oil provides deep flavor, and is the only garnish you truly need.

Provided by Alexa Weibel

Categories     dinner, weekday, soups and stews, main course

Time 30m

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
3 large shallots, minced (about 2/3 cup)
4 large celery stalks, peeled and thinly sliced
5 garlic cloves, minced
3 teaspoons dried Italian seasoning or herbes de Provence
1 1/2 teaspoon fennel seeds (optional)
3/4 teaspoon finely chopped fresh rosemary (optional)
Kosher salt and black pepper
6 cups chicken or vegetable stock
3 (14-ounce) cans cannellini beans (or chickpeas), rinsed
2 cups half-and-half or almond milk
1/3 cup extra-virgin olive oil
1 1/2 teaspoons smoked (hot or sweet) paprika
1/2 teaspoon red-pepper flakes

Steps:

  • Prepare the soup: In a large pot, heat 1/4 cup oil over medium. Add the shallots, celery, garlic, Italian seasoning, fennel seeds (if using) and rosemary (if using); season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes, reducing the heat to medium-low if needed to avoid browning the vegetables.
  • Add the stock and rinsed beans, and bring to a boil over high. Once the mixture comes to a boil, cook over medium-high until flavors meld and stock thickens, about 15 minutes.
  • While the soup cooks, prepare the paprika oil: Heat 1/3 cup oil in a small skillet over the lowest heat on your smallest burner. Add the paprika and red-pepper flakes and cook, stirring frequently, just until toasted and flavors bloom, 1 to 2 minutes. Strain, discarding flakes, then set paprika oil aside.
  • Working in batches if needed, transfer the soup to a blender and purée until smooth, adding half-and-half or almond milk to thin to desired consistency. Season to taste with salt and pepper.
  • Divide among bowls and drizzle with strained paprika oil to serve.

HEARTY ITALIAN WHITE BEAN SOUP



Hearty Italian White Bean Soup image

A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. -Kristina Krummel, Elkins, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon olive oil
1 medium potato, peeled and cut into 1/2-inch cubes
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 medium zucchini, chopped
1 teaspoon finely chopped seeded jalapeno pepper
1 can (15-1/2 ounces) navy beans, rinsed and drained
2 to 2-1/2 cups vegetable or chicken broth
1 can (8 ounces) tomato sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 714mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein.

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