White Bean Soup With Gremolata Recipes

WHITE BEAN SOUP WITH GREMOLATA

White Bean Soup With Gremolata image

Make and share this White Bean Soup With Gremolata recipe from Food.com.

Provided by JeriBinNC

Categories European

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

4 celery ribs, diced
1 red onion, diced
1 white onion, diced
4 garlic cloves, minced
1 teaspoon canola oil
4 cups chopped seeded tomatoes
4 (16 ounce) cans white beans, rinsed and drained
4 cups chicken broth
1/4 cup loosely packed fresh parsley leaves
2 fresh thyme sprigs
1 bay leaf
salt & pepper
1 dash hot sauce (optional)
gremolata
1/4 cup loosely packed parsley
4 garlic cloves
2 tablespoons parmesan cheese, grated
1 tablespoon lemon rind, grated
1 tablespoon water
1 teaspoon herbes de provence
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

For soup:.
Saute' first 4 ingredients in hot oil in a dutch oven over medium-high heat 5-10 minutes or until tender.
Add tomatoes and cook, stirring occasionally, 5 minutes. Add beans and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, at least 30 minutes.
Remove and discard thyme sprigs and bay leaf. Stir in salt and pepper to taste and hot sauce, if desired. Top each serving with a spoonful of Gremolata.
Gremolata:.
Process all ingredients in a food processor or blender until well blended or to desired consistency, stopping to scrape down sides.

Nutrition Facts : Calories 664, Fat 5.1, SaturatedFat 1.4, Cholesterol 2.2, Sodium 1162.9, Carbohydrate 117.2, Fiber 25.9, Sugar 8.7, Protein 41.8

WHITE BEANS WITH GREMOLATA

White Beans with Gremolata image

Gremolata is a garnish made from chopped parsley, garlic, and lemon zest. It is traditionally served with rich osso buco, but here we have stirred it into beans for a refreshing accompaniment to Roasted Poussin.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 9

Ingredients

1 pound dried cannellini beans
Finely grated zest of 6 lemons (1/4 cup)
3 garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
2 medium shallots, finely chopped
1/4 cup extra-virgin olive oil
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 pint cherry or grape tomatoes, quartered

Steps:

Place beans in a large pan; cover with water by 2 inches; soak overnight. Drain beans; return to pan. Cover with water by 2 inches; bring to a boil. Reduce to a simmer; cook until beans are tender, adding water if necessary, about 1 hour. Drain and transfer to a bowl to cool.
Meanwhile, combine zest, garlic, parsley, and shallots in a bowl. Stir in olive oil, salt, and pepper. Stir gremolata mixture into cooled beans; let sit 1 hour for flavors to blend. Stir in tomatoes, and serve.

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