CREAMY WHITE BEAN AND CARROT SOUP WITH ROSEMARY OIL
Provided by Molly O'Neill
Categories one pot, side dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cook the beans as directed in white-bean recipe. Drain the beans, but reserve the cooking liquid. Remove the herb stems and season with the salt and pepper. Place the beans in a food processor with 3 cups of the cooking liquid and puree until smooth. Add the remaining 1/4 teaspoon salt.
- Transfer the soup to a saucepan and place over medium heat until hot. Taste and season with additional salt and pepper if needed. Ladle the soup among 4 bowls and swirl 1/4 teaspoon of the rosemary oil into each. Garnish with a sprig of rosemary and serve.
WHITE BEAN AND ROSEMARY SOUP
I was at a "soup party" the other day and this was one of the soups presented and shared. FANTASTIC! The hostess also made the same recipe only reduced the broth by 2 cups and added ground cooked turkey to make it like a chili.(THIS MAKES IT NON-VEGETARIAN, unless you use an alternative) Cheeses and hot pepper flakes were set tableside so everyone could add to their liking. I love that this is a healthy and versatile soup. "Beans are full of healthy phytochemicals. In addition to this, beans contain a lot of dietary fiber. This is important because research now suggests that getting fiber from FOOD sources is the key to reducing risk of many cancers, including colon cancer. Fiber from fiber supplements does not appear to reduce risk of colon cancer. Try this tasty recipe for white bean soup to get more fiber and phytochemicals into your diet!" Adopted from the Caring4Cancer newsletter
Provided by Chef1MOM-Connie
Categories Beans
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse well and drain white beans. Rinsing away the liquid around canned beans can help cut down on the amount of gas you may experience from beans.
- In a large pot, warm the olive oil over medium-high heat. Add onion, carrot, and celery. Saute while stirring lightly until vegetables are soft (5 to 10 minutes).
- Add garlic and rosemary and saute for another 3 to 4 minutes.
- Add drained beans and vegetable stock.
- Bring to a boil, reduce heat, and simmer gently for 20 to 30 minutes.
- After simmering, place 1/3 to ½ of the bean soup in the blender.
- Carefully blend until thick and smooth. Caution: Be very careful when blending, letting steam and heat escape every few seconds, by lifting blender lid slowly throughout blending. If steam and heat build up, the lid can blow off the blender.
- Return blended soup to pot and stir to mix.
- Season with salt and pepper.
- Ladle soup into bowls and sprinkle each bowl with a little parmesan cheese.
- See above for chili variation.
- * if you do not like pureed soup, do not use the blender method just eat as cooked. I like it without the blender method.
Nutrition Facts : Calories 359.5, Fat 9.3, SaturatedFat 2.2, Cholesterol 5.5, Sodium 141.6, Carbohydrate 52.3, Fiber 12, Sugar 3.8, Protein 18.7
WHITE BEAN SOUP WITH ROSEMARY & PARMESAN
This hearty soup is a nice change of pace from boring old chicken noodle. Fresh veggies and rosemary lend fantastic flavor the whole family will love. -Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook the celery, onion, carrot and garlic in oil until tender. Stir in the rosemary, salt and pepper; cook 1 minute longer. Stir in broth and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook pasta according to package directions., Remove soup from the heat; cool slightly. Place a third of the soup mixture in a blender. Cover and process until pureed; return to pan. Drain pasta; stir into soup. Heat through. Sprinkle with cheese.
Nutrition Facts : Calories 155 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 778mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
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