Winter Cannellini Bean Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WINTER CANNELLINI BEAN SOUP

A freeze-ahead soup that's perfect for a festive meal - no more last minute panics

Provided by Good Food team

Categories     Dinner, Soup

Time 1h

Number Of Ingredients 14



Winter cannellini bean soup image

Steps:

  • Heat the oil in a large saucepan and tip in the shallots, garlic, carrot, celery, leeks and bacon. Cook over a medium heat for 5-7 minutes, stirring occasionally, until softened but not browned.
  • Pour in the stock, then add the bay leaves and oregano or marjoram. Season and bring to the boil, then cover the pan and simmer gently for 15 minutes. Tip in the beans, cover again and simmer for a further 5 minutes.
  • Pour the soup into a freezer container and leave it to cool completely, then seal, label and freeze for up to a month.
  • Defrost the soup at room temperature for 3 hours, (or overnight).
  • Tip into a saucepan, reheat gently until bubbling, and simmer for 5 minutes. Taste for seasoning. Swirl in the chopped parsley, ladle into warm bowls and top each with a drizzle of olive oil and a parsley sprig.

Nutrition Facts : Calories 214 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.78 milligram of sodium

1 tbsp olive oil
4 shallots , finely chopped
2 garlic cloves , finely chopped
1 carrot , finely chopped
2 celery sticks, finely chopped
2 leeks , finely chopped
140g streaky bacon , finely chopped
1.4l chicken stock or vegetable stock (Kallo is good)
2 bay leaves
2 tsp chopped fresh oregano or marjoram or ½ tsp dried
2x 450g cans cannellini beans , drained and rinsed
a handful of flatleaf parsley , chopped
extra-virgin olive oil
6 tiny parsley sprigs

CANNELLINI BEAN SOUP

A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup. Make it a day ahead of time -- it will taste even better when you're ready to eat it.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 8 servings

Number Of Ingredients 12



Cannellini Bean Soup image

Steps:

  • Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.
  • Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.
  • Add 6 cups of the soaked beans, cover with 10 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.

2 1/2 cups dry cannellini beans
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 onions, chopped (about 2 cups)
3 cloves garlic, minced
5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups)
4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1/4 cups)
1/2 cup chopped tomatoes, fresh or canned
1/4 cup fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon coarse salt
Freshly grated Parmesan cheese
Freshly ground black pepper

CANNELLINI BEAN SOUP

Make and share this Cannellini Bean Soup recipe from Food.com.

Provided by keort

Categories     Beans

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11



Cannellini Bean Soup image

Steps:

  • In a large pot, slowly cook onion, fennel and celery in oil until softened.
  • Add sausage, garlic and herbs, then cook another 1-2 minute.
  • Deglaze with sherry and reduce by half.
  • Add the stock (it should cover by 1-1/2 inches-add more stock or water if needed).
  • Add beans and simmer until very soft (about 1-1/2 hours if dry).

Nutrition Facts : Calories 135.1, Fat 4.9, SaturatedFat 0.9, Cholesterol 2.7, Sodium 322.9, Carbohydrate 14.4, Fiber 3.8, Sugar 3.2, Protein 5.8

2 tablespoons olive oil
1/2 cup yellow onion, diced
1/4 cup fennel, diced
1/2 stalk celery, diced
1/2 cup Italian sausage, sliced
2 -3 garlic cloves, minced
1/2 tablespoon fresh sage, chopped
1/2 tablespoon fresh rosemary, chopped
1/2 cup dry sherry or 1/2 cup white wine
3 cups chicken stock
2 cups cannellini beans, soaked overnight and drained or 2 (15 ounce) cans cannellini beans, rinsed and drained

TUSCAN CHARD AND CANNELLINI BEAN SOUP

This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).

Provided by Callinectes Sapidus

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

Time 55m

Yield 6

Number Of Ingredients 15



Tuscan Chard and Cannellini Bean Soup image

Steps:

  • In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
  • Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
  • Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g

2 slices smoked bacon, finely chopped
1 onion, chopped
1 clove garlic, minced
¼ teaspoon freshly grated nutmeg
⅛ teaspoon crushed red pepper flakes
6 cups chicken broth, or more as needed
1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
2 tablespoons chopped sun-dried tomatoes
2 ounces Parmesan cheese rind
1 bunch red or white Swiss chard
¼ cup uncooked small pasta, such as orzo or pastina
5 large fresh sage leaves, minced
5 leaves fresh basil, coarsely chopped
1 tablespoon grated Parmesan cheese, divided
1 tablespoon extra-virgin olive oil, divided

CANNELLINI BEAN SOUP

We eat a lot of bean based soups in this house and I am always looking for another one to try. Cannellini beans are some of my favorites so I had to grab this recipe when I saw it in the Winter 2008 copy of the BBC Easy Cook magazine. The recipe states that it is suitable for freezing.

Provided by Sarah_Jayne

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12



Cannellini Bean Soup image

Steps:

  • Fry the shallots, garlic, carrot, celery, leeks and bacon in the oil for 7 minutes, until softened but not brown.
  • Pour in the stock and add the bay leaves and oregano.
  • Season and bring to the boil, cover the pan and simmer gently for 15 minutes.
  • Tip in the beans, re-cover and simmer for a further 5 minutes.
  • Swirl the chopped parsley into the soup.
  • Serve sprinkled with a little extra parsley.

4 shallots, finely chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
2 leeks, finely chopped
5 ounces bacon, finely chopped
1 tablespoon olive oil
47 ounces chicken stock (can use vegetable stock too)
2 bay leaves
1/2 teaspoon dried oregano
2 (15 ounce) cans cannellini beans, drained
1/4 cup fresh parsley, chopped

SLOW COOKER RIBOLLITA

Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it's fresh from the pot, but it is also perhaps the most noble of leftovers.

Provided by Hugh Acheson

Yield 8 servings

Number Of Ingredients 16



Slow Cooker Ribollita image

Steps:

  • Place the beans in a large bowl and add cold water to cover by 3 inches. Cover the bowl and soak the beans in the refrigerator overnight.
  • The next day, pour the beans and their soaking liquid into a slow cooker. Add enough fresh water to cover the beans by 2 inches, cover with the lid, and cook on the high setting for 4 hours.
  • Place a very large sauté pan over medium heat. Add the olive oil, and when the oil shimmers, add the onion. Season with salt and cook for 5 minutes, stirring every minute or so, until softened. Add the carrots, celery, butternut squash, and garlic, and cook for 5 more minutes, until starting to soften. Transfer the vegetables to the slow cooker. Add the tomatoes, crushing each one in your hand as you add it. Add the bouquet garni, 1 tablespoon salt, and 1/2 tablespoon of the red pepper flakes. Cook on the low setting for 3 hours.
  • Uncover the slow cooker, remove the bouquet garni, and add the kale, bread, 1 cup of the Parmigiano-Reggiano, and the remaining 1/2 tablespoon red pepper flakes. Stir the soup well, season with more salt to taste, and serve with the remaining Parmigiano-Reggiano sprinkled on top.

1 pound dried cannellini beans
2 tablespoons extra-virgin olive oil
1 large sweet onion, small-diced
Kosher salt
2 large carrots, small-diced
3 celery stalks, small-diced
1/2 large butternut squash, peeled and small-diced (2 cups)
1 head garlic, cloves separated, peeled, and thinly sliced
1 (28-ounce) can San Marzano tomatoes, drained
Bouquet garni: 2 bay leaves plus a couple sprigs each of fresh sage, oregano, flat-leaf parsley, and thyme, tied together with twine
1 tablespoon crushed red pepper flakes
1 pound cavolo nero (a.k.a. dinosaur kale or Tuscan kale), leaves torn into small pieces, stems finely minced
3 cups torn country bread, toasted
1 1/2 cups finely grated Parmigiano-Reggiano cheese
Special Equipment
6-quart (or larger) slow cooker

SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP

I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!

Provided by Chris&Kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15



Savory Kale, Cannellini Bean, and Potato Soup image

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
  • Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Nutrition Facts : Calories 262 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 5.4 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 245.2 mg, Sugar 4.2 g

2 tablespoons extra-virgin olive oil
1 onion, diced
¾ cup diced carrot
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 cups water
1 cup white wine
3 potatoes, halved and sliced
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh sage
½ teaspoon chopped fresh thyme
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups finely chopped kale leaves
1 small red chile pepper, seeded and chopped fine
ground black pepper to taste

More about "winter cannellini bean soup recipes"

MEDITERRANEAN WHITE BEAN SOUP {VEGAN}
Web Jan 24, 2019 Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to …
From feelgoodfoodie.net
mediterranean-white-bean-soup-vegan image


17 CANNELLINI BEAN RECIPES - INSANELY GOOD
Web Jun 16, 2022 Complete with cannellini beans, tomatoes, garlic, and chicken broth, the flavors in this dish are spot on. And this one-pot dish comes together in just 20 to 30 minutes! 4. White Bean Ragout If you …
From insanelygoodrecipes.com
17-cannellini-bean-recipes-insanely-good image


10 BEST GIADA CANNELLINI BEAN SOUP RECIPES | YUMMLY
Web Jan 21, 2023 The Best Giada Cannellini Bean Soup Recipes on Yummly | Hearty Italian Beef And Vegetable Soup, Restaurant-style Italian Minestrone, Vegetarian Pasta E Fagioli ... cannellini beans, chicken …
From yummly.com
10-best-giada-cannellini-bean-soup-recipes-yummly image


CREAMY CANNELLINI SOUP {QUICK & HEARTY} - SPEND WITH …
Web 2 cans cannellini beans 15 oz each, drained and rinsed, divided 4 cups chicken broth divided 1 tablespoon pesto Or more to taste Optional Garnish 1 tablespoon parmesan cheese fresh parsley Instructions Combine …
From spendwithpennies.com
creamy-cannellini-soup-quick-hearty-spend-with image


INA GARTEN'S TUSCAN WHITE BEAN SOUP IS THE ULTIMATE COZY …
Web Dec 7, 2022 Combine those beans with a variety of sauteed veggies, a bit of pancetta or bacon, herbs and chicken stock. Simmer low and slow, ladle into bowls, then top with Parmesan and a drizzle of olive oil, Garten …
From eatingwell.com
ina-gartens-tuscan-white-bean-soup-is-the-ultimate-cozy image


Web Jun 26, 2016 Add cannellini beans and broth. Cook until all beans are tender – mash down some of the beans to add some creaminess to the soup. Add greens and cook …
From simpleitaliancooking.com
Servings 4
Total Time 50 mins
Category Lunch, Main Dish, Soups
  • In a large sauce pan saute the onions with 3 Tablespoons olive oil over medium heat until translucent.
  • Cook until all beans are tender - mash down some of the beans to add some creaminess to the soup.


ITALIAN VEGETABLE AND BEAN SOUP - SLENDER KITCHEN
Web Jan 11, 2023 Add the zucchini and green beans. Season with salt and pepper. Cook for …
From slenderkitchen.com


WHITE BEAN, RICE AND DILL SOUP RECIPE - NYT COOKING
Web 2 days ago Step 2. Add the turmeric and red-pepper flakes (if using) and cook until …
From cooking.nytimes.com


AN IRISH BEEF, BACON AND BEAN SOUP RECIPE
Web 2 days ago Rinse the beans. Cover with water and boil for 10 minutes. Drain and rinse …
From irishcentral.com


15 CANNELLINI BEAN RECIPES YOU WILL LOVE! - THE CLEVER MEAL
Web Feb 17, 2020 To speed cooking time, dried cannellini should be soaked before …
From theclevermeal.com


CHEF BRIAN LUSCHER'S FAVORITE WINTER SOUP - FOX4NEWS.COM
Web Jan 23, 2023 3 c chicken stock. ¼ c grated parmesan cheese. salt & fresh ground black …
From fox4news.com


WINTER WHITE BEAN AND ITALIAN SAUSAGE SOUP RECIPE
Web Directions. 1. Sautee garlic in olive oil. 2. Add sauteed garlic to 4 cups of chicken broth. 3. …
From recipes.sparkpeople.com


CANNELLINI BEAN SOUP - PALEOMG
Web Oct 13, 2020 Instructions. Place a large pot or dutch oven over medium heat on the …
From paleomg.com


15+ EASY SOUP RECIPES THAT USE A CAN OF BEANS | EATINGWELL
Web Jan 21, 2023 This version of the Italian classic soup Minestrone is packed with leeks, …
From eatingwell.com


CELERIAC, APPLE & WHITE BEAN SOUP RECIPE / RIVERFORD
Web Step 1. Warm 1 tbsp of oil in a large saucepan and cook the onion gently for 10 mins, …
From riverford.co.uk


WHITE BEAN AND KALE SOUP RECIPE ~ BARLEY & SAGE
Web Jan 24, 2023 How to Make Kale White Bean Soup. Finely chop the shallot and garlic, …
From barleyandsage.com


TOP 50 CANNELLINI BEAN SOUP RECIPES GIADA
Web Cannellini Bean and Sausage Stew Recipe | Giada De … 1 day ago foodnetwork.com …
From exnavalcadet.qualitypoolsboulder.com


WHITE CHICKEN CHILI RECIPE | EPICURIOUS
Web Dec 13, 2022 Step 3. Toss the minced garlic and spices into the pot and turn a few …
From epicurious.com


FARMHOUSE CABBAGE SOUP RECIPE W/ CANNELLINI BEANS & KIELBASA
Web Feb 1, 2020 Notes. MAKE AHEAD: Can be made ahead 1-2 days. Refrigerate until …
From fromachefskitchen.com


RECIPE: CANNELLINI BEAN & SAUSAGE SOUP
Web Jan 23, 2023 RECIPE: Cannellini Bean & Sausage Soup. Chef Brian Luscher from …
From fox4news.com


14 CANNED CANNELLINI BEANS RECIPES – HAPPY MUNCHER
Web Try one of these 14 canned cannellini beans recipes: Cannellini Beans with Tomato & …
From happymuncher.com


TOP 48 SAUSAGE AMP CANNELLINI BEAN SOUP RECIPE RECIPES
Web Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper.Bring …
From nyamaneilang.coolfire25.com


WINTER BEAN AND PASTA SOUP RECIPE | EAT YOUR BOOKS
Web Save this Winter bean and pasta soup recipe and more from Pleasures of the Good …
From eatyourbooks.com


Related Search