White Bean And Black Olive Soup Recipes

WHITE BEAN SOUP

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.

GREAT NORTHERN BEAN & OLIVE SOUP

Steps:

• Saute the onions and garlic in olive oil over medium heat until onions are translucent.
• Add carrot to mixture and simmer for 4 minutes.
• Add the remaining ingredients.
• Bring to a boil, reduce heat and simmer 15 minutes until vegetables are cooked.
• Serve with italian or sourdough bread slices.

BLACK BEAN AND OLIVE SOUP

Steps:

• Rinse and drain the beans. In an 8-quart saucepan with a lid, bring the beans and 7 cups of water to a boil for 2 minutes. Remove the pan from the heat, cover and let it sit for 1 hour. (The dish may be prepared in advance up to this point.).
• To continue, add the chicken broth to the pan, cover and bring it to a boil. Reduce the heat and keep at a full simmer for approximately 3 hours, or until the beans are tender.
• While the beans are cooking, start the sofrito by heating the oil in a large skillet. Add all the remaining ingredients. Cook over low heat, stirring occasionally, for 1 hour, until the mixture is very soft. Don't brown this, but slowly cook it down into a soft mush, adjusting the heat as needed. Add a tablespoon or two of water if the mixture starts to stick.
• When the beans and sofrito are done, stir the sofrito into the beans. Scoop out 1 cup, and puree in a blender. Return the puree to the pan, cover, and, over low heat, cook an additional 30 minutes.
• Stir in the vinegar 5 minutes before serving.

VEGAN BLACK AND WHITE BEAN SOUP

Steps:

• Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.

WHITE BEAN AND BLACK OLIVE SOUP

Steps:

• Sauté garlic, onion, celery, carrots, bell pepper, zucchini, salt, black pepper, oregano and basil in olive oil. Add stock or water, tomato paste, dry red wine, beans, black olives, and lemon juice. Simmer, covered, over very low heat, about ½ hour. Just before serving, add freshly chopped parsley. Optional garnish: freshly diced tomato.