WHITE BEAN-CHARD SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
- Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.
WHITE BEAN, PASTA AND SWISS CHARD SOUP
Steps:
- Directions: Pick over the beans and discard any misshapen beans and stones. Rinse the beans well and drain. Put the beans in a large bowl, add cold water to cover generously, and soak for at least 4 hours or as long as overnight. Drain the beans. In a large pot over medium heat, warm the olive oil. Add the onions and sauté, stirring occasionally, until soft, about 5 minutes. Add the carrots and sauté for 3 minutes. Add half the Swiss chard and sauté until wilted, about 3 minutes. Add the broth, beans, tomatoes, basil and garlic and simmer, partially covered, until the beans are tender, about 1 hour. Remove from the heat. In a blender, puree the soup in batches, leaving some texture, and return the soup to the pot. Set over medium-high heat and add the pasta and remaining chard. Cook until the chard is wilted but still retains some color, about 3 minutes. Season with salt and white pepper and add 2 Tbs. of the parsley. Ladle the soup into warmed bowls and garnish with the remaining 2 Tbs. parsley and the cheese. Serve immediately. Serves 6
WHITE BEAN AND PASTA SOUP
My husband and I savor every spoonful of this hearty soup. It makes a real stick-to-your ribs meal when served with crusty oven-fresh bread.
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., In the same pan, cook the sausage, onion, carrot and garlic over medium heat until the meat is no longer pink; drain. Add the broth, water, currants, basil and reserved beans. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the beans are tender, stirring occasionally., Add tomatoes and pasta; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender. Serve with cheese.
Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 648mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 6g fiber), Protein 10g protein.
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