Provencal White Bean Soup South Beach Recipes

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low 7-9 hours or until beans are tender. Serve with bread.

Steps:

• In a large saucepan,heat oil over medium high heat.
• Add onion, celery, garlic, basil, rosemary, thyme and salt, reduce heat to medium low and cook, stir occasionally, 15 minutes or till veggies are softened.
• Add beans and stir to combine.
• Transfer 3/4 of the bean mixture to blender, using large spoon.
• Add both and puree until smooth.
• Return mixture to the saucepan, stir to combine, and bring to simmer just to heat through.
• Season with additional salt and pepper to taste.
• Serve warm.

Steps:

• Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
• To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
• Pistou:
• 4 large garlic cloves
• 1/4 cup tomato paste
• 24 large basil leaves
• 1/2 cup freshly grated Parmesan
• 1/2 cup good olive oil
• Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
• Yield: 1 cup

Steps:

• Place navy beans in a large bowl andadd water to cover. Let soak overnight inthe refrigerator.
• Fill a large bowl with cold water. Sliceleeks into 1/4-inch rounds; add to water.Let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift leeks out ofwater and drain in a colander. Set aside.
• In a medium, heavy-bottomed stockpot,heat olive oil over medium-low heat. Addleeks and garlic; sauté until translucent,stirring occasionally, about 6 minutes.Add parsley, rosemary, thyme, carrots,potatoes, and pepper. Cover and cook,stirring occasionally, 10 to 15 minutes;lower heat if mixture browns.
• Drain beans, discarding soaking liquid.Add beans and stock to vegetables. Cover, bring to a boil, and reduce heat to low;cook until beans are tender, about 40minutes. About 10 minutes before thebeans are done, add salt.
• Meanwhile, heat oven to 400 degrees. SprinkleGruyere over bread. Place on a cookiesheet; toast until cheese is melted andgolden, about 10 minutes.
• . Add spinach to soup; cook 1 to 2 minutes more. Divide soup among bowls andserve immediately, garnished with chervil,if desired, and Gruyere toast.

Steps:

• Make pesto. Process everything in a food processor or blender until combined. Set aside.
• For the soup, combine all of the ingredients except tomatoes, lemon juice, salt, pepper and pesto in a slow cooker.
• Cover and cook on low until beans are tender; 7-8 hours.
• Add lemon juice and tomatoes during last 30 minutes of cooking time.
• Season to taste with salt and pepper.
• Stir in 1 tablespoon of mixed herb pesto into each bowl of soup.

Steps:

• Bring a large pot of water to a boil over medium-high heat.
• Add the greens and cook for 7 minutes, or until barely tender. Coarsely chop greens prior to cooking if desired.
• Drain the greens, squeezing out as much water as possible. Can be done several hours ahead of making the soup.
• Bring the broth to a simmer in a large pot over medium-high heat.
• Add garlic and greens.
• Add beans. (If using canned beans, drain and rinse first).
• Simmer gently, partially covered for 10 minutes.
• Sprinkle with salt and pepper to taste.
• Serve with Grated Parmesan Cheese and Pepper Flakes for garnish.

Steps:

• In the bottom of a large pot, add olive oil and heat over medium heat.
• Add onions, zucchini, eggplant and garlic. Sauté for several minutes to soften onions, stirring often.
• When the onions become translucent, add all of the rest of the ingredients. Add enough vegetable broth and/or water to cover ingredients.
• Bring the soup up to a boil, and then lower the heat to a simmer. Cover and cook for 20-30 minutes or so until the eggplant is tender. Stir the soup every few minutes or so during the simmering time.
• Ladle the soup into bowls and serve with a nice hearty crusty bread.