ITALIAN BEAN SOUP WITH GREENS
Bring a touch of the Italian countryside to your dinner table with this flavorful veggie-packed soup. A hearty bowlful will warm up the coldest day!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
- Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
- Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or until spinach is wilted. Ladle soup into bowls; top each with cheese.
Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 990 mg, Sugar 7 g, TransFat 0 g
ITALIAN STYLE BEAN SOUP MIX
This recipe is wonderful for gift giving. Include a packet of corn bread or muffin mix in a basket with a couple of nice soup bowls. Recipe comes from Gifts from a Jar Soups, Chiles and More.
Provided by PaulaG
Categories Pasta Shells
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- To made the mix: layer the beans in a 1 quart jar with tight-fitting lid.
- Combine the onion, basil, bouillon cubes, parsley, garlic and pepper in a small food storage bag; close bag.
- Place the seasoning bag over the beans, spreading out bag to cover beans; add pasta shells.
- Close jar, cover top of jar with fabric; attach gift tag with raffia or ribbon.
- Attached directions to preparing soup to jar.
- Soup:.
- Remove the pasta and seasoning packet from jar; set aside.
- Place the beans in a large bowl; cover with water and soak for 6 to 8 hours or overnight.
- Drain beans; discarding the water.
- Combine the soaked beans, water, pasta sauce and contents of seasoning packet in Dutch oven.
- Bring to a boil over high heat; cover, reduce heat and simmer 2 to 2 1/2 hours or until beans are tender.
- Add the pasta and spinach; cover and simmer 15 to 20 minutes or until pasta is tender.
- Season to taste, serve with grated Parmesan cheese.
Nutrition Facts : Calories 243.2, Fat 2.6, SaturatedFat 0.9, Cholesterol 2.9, Sodium 416.2, Carbohydrate 42.4, Fiber 9.5, Sugar 4.5, Protein 13.7
ITALIAN MIXED BEAN SOUP
This is my standard bean soup recipie that I've been using for a couple of years. It's highly adaptable and makes a pot big enough to feed myself and my bf one meal a day for a whole week. Generally I take it to work for an easy lunch. :) It looks like a lot of work to make but it's actually quite simple. The cooking time includes the 8 hours of soaking for the beans.
Provided by Umberle
Categories Lunch/Snacks
Time 10h20m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Pick through the dried beans and discard any shrivled or broken beans. Also watch out for tiny stones. You can use any mix of beans you like but my mix tends to inclue equal parts navy beans, pinto beans, and kidney beans.
- Put the beans in a large pot and add water enough to cover the beans by a good 3 inches. Cover and let soak for at least 8 hours or overnight. (alternately you can put the beans in a pot, cover with water, bring to a boil, cover and remove from heat, let stand for an hour. It yields a differnt texture but still yummy).
- Drain beans.
- Heat the oil in a large pot over medium heat. Saute the onions and garlic until the onion becomes translucent or about 3 minutes. Add the celery and carrots, saute another 2-3 minutes.
- Add the 8 cups of water, bouillon cubes and beans. Bring to a boil. Cover and lower heat to simmer. Simmer for 1 hour and 40 minutes.
- Add lentils, tomatoes, spinach, ground red pepper, oregano, and basil. Cover and simmer 20 minutes more.
- Both beans and lentils should be soft at this point. If they are not let them simmer longer.
- Add salt and pepper to taste.
Nutrition Facts : Calories 126, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 182.5, Carbohydrate 21, Fiber 9.1, Sugar 4.9, Protein 7.4
HEARTY ITALIAN WHITE BEAN SOUP
A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. -Kristina Krummel, Elkins, Arkansas
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 714mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein.
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