Bushs Smoky White Bean And Tomato Soup Recipes

Steps:

• If using fresh herbs, make an herb packet by placing a large square of cheesecloth on a counter. Place the thyme, rosemary and half the oregano in the center, gather the ends together and tie to enclose. Remove the leaves from the remaining bunch of oregano, chop and reserve.
• Combine the beans, fresh herb packet or the dried herbs and water in a large saucepan or stockpot. Bring to a boil, reduce to a simmer and cook, covered, until the beans are cooked through but still firm, 1 hour. Remove from the heat. Lift out and discard the herb bundle.
• In a large stockpot, heat the olive oil or butter over medium heat. Saute the onions until golden, 15 to 20 minutes.
• Stir in the garlic and cook just until the aroma is released, about 5 minutes. Add the tomatoes and their liquid, salt, pepper and half of the reserved chopped oregano (if using fresh). Reduce the heat to medium low and cook, stirring frequently, until the liquid is evaporated. Stir in the beans and their cooking liquid and cook 5 minutes longer.
• Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer and cook about 40 minutes, or until the beans are very tender.
• Serve hot, garnished with the remaining chopped fresh oregano and lime wedges.

Steps:

• Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
• In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
• Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
• Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.

Steps:

• Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
• In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
• When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
• When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
• Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

Steps:

• Heat a 2-quart sauce pot over medium, add the raw bacon and cook 4 minutes until the bacon is crispy.
• Add the onions and cook 3-4 minutes, until translucent. Add the garlic, herbs, and chili flakes, cook for 1 minute. Add the tomatoes and cook for 2 minutes. Add the cannellini beans with their liquid and chicken stock, bring to a simmer. Let cook for 15 minutes. Season with salt and pepper to taste.

Steps:

• Heat a 2-quart sauce pot over medium, add the raw bacon and cook 4 minutes until the bacon is crispy.
• Add the onions and cook 3-4 minutes, until translucent. Add the garlic, herbs, and chili flakes, cook for 1 minute. Add the tomatoes and cook for 2 minutes. Add the cannellini beans with their liquid and chicken stock, bring to a simmer. Let cook for 15 minutes. Season with salt and pepper to taste.

Steps:

• Heat a 2-quart sauce pot over medium, add the raw bacon and cook 4 minutes until the bacon is crispy.
• Add the onions and cook 3-4 minutes, until translucent. Add the garlic, herbs, and chili flakes, cook for 1 minute. Add the tomatoes and cook for 2 minutes. Add the cannellini beans with their liquid and chicken stock, bring to a simmer. Let cook for 15 minutes. Season with salt and pepper to taste.