TUSCAN-STYLE CHICKEN, BEAN AND TOMATO SOUP
Steps:
- Heat the oil in a large saucepan over medium heat and cook the onion for 10 minutes, until soft and golden. Add the carrot and celery, and cook for 5 minutes, until just soft.
- Stir in the zucchini, tomatoes, four-bean mix, chicken stock and 1 cup (250 ml) water. Add the bay leaf, oregano and lemon zest, if using. Simmer for 20 minutes, until the vegetables are tender and the chicken is cooked through.
- Stir in the chopped baby spinach leaves and cook for 2 minutes, until wilted.
WINTER CHICKEN SOUP WITH TOMATOES AND CANNELLINI BEANS
Make and share this Winter Chicken Soup With Tomatoes and Cannellini Beans recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a big soup pot over medium heat, cook the bacon until the fat renders, about 3 minutes.
- Add in the onion and garlic; stir/saute in the bacon drippings until tender and the bacon is crisp, about 5 minutes longer.
- Add all the remaining ingredients except the parmesan.
- Decrease heat to low and simmer, uncovered, until the flavors are blended, 10-15 minutes.
- Serve with Parmesan sprinkled on top.
Nutrition Facts : Calories 557.7, Fat 14.9, SaturatedFat 4.7, Cholesterol 34.8, Sodium 1106.1, Carbohydrate 70.6, Fiber 15.5, Sugar 8.9, Protein 34.6
WINTER CANNELLINI BEAN SOUP
A freeze-ahead soup that's perfect for a festive meal - no more last minute panics
Provided by Good Food team
Categories Dinner, Soup
Time 1h
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan and tip in the shallots, garlic, carrot, celery, leeks and bacon. Cook over a medium heat for 5-7 minutes, stirring occasionally, until softened but not browned.
- Pour in the stock, then add the bay leaves and oregano or marjoram. Season and bring to the boil, then cover the pan and simmer gently for 15 minutes. Tip in the beans, cover again and simmer for a further 5 minutes.
- Pour the soup into a freezer container and leave it to cool completely, then seal, label and freeze for up to a month.
- Defrost the soup at room temperature for 3 hours, (or overnight).
- Tip into a saucepan, reheat gently until bubbling, and simmer for 5 minutes. Taste for seasoning. Swirl in the chopped parsley, ladle into warm bowls and top each with a drizzle of olive oil and a parsley sprig.
Nutrition Facts : Calories 214 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.78 milligram of sodium
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