Bread And Bean Soup Recipes

NAVY BEAN SOUP I

A hearty soup that will warm you on a cold night.

Provided by ANGCHICK

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 4h25m

Yield 9

Number Of Ingredients 15

Navy Bean Soup I image

Steps:

Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 35.7 g, Cholesterol 14.9 mg, Fat 3.4 g, Fiber 13 g, Protein 16.1 g, SaturatedFat 1 g, Sodium 878.6 mg, Sugar 4.2 g

Ingredients

1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
½ pound chopped ham
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
3 cups water

TUSCAN WHITE BEAN AND BREAD SOUP (RIBOLLITA)

Taken from The Best International Recipe, posted for safekeeping. Do not use sliced sandwich bread in place of the crusty bread. If necessary, substitute chard for the kale.

Provided by cellogirl2

Categories Chard

Time 2h

Yield 8 serving(s)

Number Of Ingredients 15

Tuscan White Bean and Bread Soup (Ribollita) image

Steps:

Adjust an oven rack to the middle position and heat the oven to 300 degrees.
Spread the bread cubes out over a rimmed baking sheet and bake until dried but not browned, about 30 minutes; set aside.
Process half the beans and 1/4 cup sof the water in a food processor until mostly smooth, about 12 pulses, stopping to scrape down the sides of the bowl as needed; set aside.
Heat oil in a large Dutch oven over medium heat until shimmering.
Add carrots, onion, kale stems, and 1/2 teaspoons salt and cook until vegetables are softened, 8 to 10 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes and cook until softened, about 2 minutes.
Stir in pureed beans, remaining whole beans, remaining water, kale leaves, potato, and bay leaves and bring to a simmer.
Reduce heat to low, partially cover, and simmer until potato is tender, about 40 minutes.
Stir in rosemary sprig and 2 cups of dried bread cubes into the soup, cover, and let stand off the heat until the bread is soggy and falling apart, 15 to 20 minutes.
Discard rosemary sprig and bay leaves and stir to break up bread pieces and thicken the soup.
Season to taste with salt and pepper.
Divide remaining bread cubes among individual bowls and ladle thickened soup over the top.
Drizzle olive oil over top of each portion and serve, passing out the Parmesan cheese separately.

Nutrition Facts : Calories 319.7, Fat 9.8, SaturatedFat 1.4, Sodium 255.6, Carbohydrate 47.9, Fiber 10.5, Sugar 6.1, Protein 13.4

Ingredients

6 cups ciabatta, cut into 1-inch chunks
2 (15 ounce) cans cannellini beans, drained and rinsed
6 cups water
1/3 cup extra virgin olive oil, plus extra for serving
3 medium carrots, peeled and chopped fine
1 onion, minced
1 bunch kale, thick stems and leaves separated, stems chopped fine, and leaves sliced into 1-inch-thick strips (about 1 pound)
salt
6 medium garlic cloves, minced
1 (28 ounce) can diced tomatoes, drained
1 large russet potato, peeled and cut into 1/2-inch chunks
2 bay leaves
1 sprig fresh rosemary
ground black pepper
grated parmesan cheese, for serving

BRATS AND BEANS SOUP

Browned and crumbled bratwurst and navy beans come together in a cheesy, cream-based soup that's perfect for cold fall and winter days. Carrots and spinach add color and additional nutritional value. Pair it with corn muffins and a beer or cider!

Provided by Heather Savage

Time 35m

Yield 7

Number Of Ingredients 11

Brats and Beans Soup image

Steps:

Remove and discard bratwurst casings. Cook bratwurst, carrots, and onion in a large skillet over medium-high heat until bratwurst is browned and crumbly, about 7 minutes. Add cooked navy beans, chicken broth, and jalapenos; bring to a boil.
Whisk 1/2 cup milk with flour; add to soup and stir until thickened, about 3 minutes. Reduce heat. Add remaining 1 cup milk and shredded Cheddar cheese; stir until cheese is melted.
Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.

Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.5 g, Cholesterol 87.5 mg, Fat 34 g, Fiber 9.3 g, Protein 27.2 g, SaturatedFat 15.9 g, Sodium 1548.7 mg, Sugar 5.2 g

Ingredients

1 (19.8 ounce) package bratwurst sausages
2 medium carrots, chopped
1 medium onion, chopped
3 cups cooked navy beans
2 cups chicken broth
¼ cup pickled jalapeno pepper slices, chopped
1 ½ cups milk, divided
¼ cup all-purpose flour
1 (8 ounce) package shredded Cheddar cheese
2 cups torn fresh spinach
salt and ground black pepper to taste

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Heat 1 tbsp. olive oil in a large pot over medium heat. Add onion and garlic; cook until transparent, about 5 minutes. Add carrots and celery and cook, stirring often, 5 minutes. Stir in broth and beans, then bring to a boil. Reduce heat, cover, and simmer about 15 minutes. Add tomatoes and chard and simmer another 15 minutes, covered.
Meanwhile, preheat oven to 350°. Lay bread pieces on a rimmed baking sheet in a single layer. Drizzle with remaining 2 tbsp. olive oil and sprinkle with salt and pepper. Toast in oven until slightly golden, about 10 minutes. Set croutons aside.
Divide soup among serving bowls and top each with a few warm croutons. Grate parmesan directly over soup if you like.

Bread And Bean Soup Recipes

NAVY BEAN SOUP I

A hearty soup that will warm you on a cold night.

TUSCAN WHITE BEAN AND BREAD SOUP (RIBOLLITA)

Taken from The Best International Recipe, posted for safekeeping. Do not use sliced sandwich bread in place of the crusty bread. If necessary, substitute chard for the kale.

BRATS AND BEANS SOUP

Browned and crumbled bratwurst and navy beans come together in a cheesy, cream-based soup that's perfect for cold fall and winter days. Carrots and spinach add color and additional nutritional value. Pair it with corn muffins and a beer or cider!

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