PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS
Whatever you do, don't throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup's broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.
Provided by Ali Slagle
Categories dinner, soups and stews, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
- To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
- Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
- Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
- Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.
GARLICKY WHITE BEAN SOUP WITH DARK GREENS
Steps:
- 1-Rinse and drain your beans, then add to a large pot. Add 10-12 cups of water, the smashed garlic cloves, bay leaves and olive oil. Bring to a boil and turn down heat to a low simmer. Simmer until beans are soft and tender. How long this takes will depend on how old your beans are, and what type you are using, but it should generally take about 1 1/2 hours. 2-Wash and drain the baby spinach leaves (or wash and chop dark greens of your choice). Add to soup and allow to simmer while you do step three. Baby spinach will only take a few minutes to completely cook, while kale or swiss chard can take up to 10-15 minutes to really soften. 3- In a small saucepan heat the olive oil until hot. Add the tomato paste, oregano, and garlic. Continually stir until the the olive oil is tinted with red, and the garlic is softening (but not brown). Pour this flavorful mix over your beans in the pot and stir in. 4-Taste test, you will need to add plenty of salt and pepper (remember you haven't added any in yet). Serve slightly cooled. If you serve it piping hot, you won't be able to taste as much of the flavors. Enjoy!
WHITE BEAN SOUP
A hearty and flavorful winter meal that can easily be made vegetarian, if desired.
Provided by MEADOWG
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
- Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g
WHITE BEAN AND ROASTED GARLIC SOUP
Make and share this White Bean and Roasted Garlic Soup recipe from Food.com.
Provided by Sharon123
Categories Beans
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat toaster oven or oven to 425 degrees Fahrenheit.
- Tightly wrap garlic cloves in aluminum foil.
- Place on top shelf of oven and roast 30 to 35 minutes or until very tender.
- Set aside until cool enough to handle.
- Meanwhile, in 4-quart saucepan, heat oil over medium heat.
- Add onion, celery, and carrots; saute 8 to 10 minutes or until softened.
- Add water, beans, bay leaf, rosemary, and pepper.
- Heat to boiling over high heat.
- Reduce heat to low, partially cover, and simmer 25 minutes, stirring occasionally.
- Break open skin of garlic cloves and squeeze softened garlic into soup mixture.
- Simmer uncovered 15 minutes, stirring occasionally.
- Remove and discard bay leaf.
- In blender, puree soup mixture in several batches.
- Return puree to saucepan and reheat briefly.
- Salt and pepper to taste.
- To serve, divide soup among serving bowls and garnish each with some carrot strips and a celery leaf, if desired.
- Enjoy!
TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC
This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you'll taste the full range of garlic's flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that's endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
- In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
- Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
- Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.
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