Tag Archives: White Bean

White Bean and Tomatoes with Veggies Soup- can be vegetarian

photo (2)photo (2)photo (2)photo (2)photo (5)I decided to take a little bit different spin on my usual vegetable soup.  I did use chicken stock but you can certainly keep this completely vegetarian with vegetable stock. Play around with it and use whatever ingredients you like and whatever vegetables and stock suit your tastes best. This was delicious and heartwarming,  we ate some and froze the rest for another time. This should stay frozen for about 3 months in freezer. When you defrost you’ll thin out with a little stock while heating it up. Enjoy!

Ingredients:

2 tablespoons olive oil

4 cloves garlic , chopped

1 yellow onion, chopped

2 large carrots, chopped

1 can yellow corn, drained ( 15 oz. can)

Kosher Salt and Freshly Ground Black Pepper to taste

5 cups chicken broth or vegetable broth

2 15 oz. cans of white beans, drained and rinsed I used Cannellini but butter beans would be nice too, any white bean would work here

1 28 oz. can diced tomatoes

1 teaspoon dried thyme

5 – 6 small red potatoes , cut into small pieces (had them in the house and they added a really nice flavor)

*fresh kale , rib removed and torn into small pieces.  This is totally optional, I had some kale on hand and decided to use it. Spinach would also be delicious.

Directions:

In a large stock pot ( Le Creuset) over medium heat , saute onion and garlic until tender and onion is translucent , approximately 5 minutes or so. Stir in carrots and corn, season with salt and pepper. I just throw in some kosher salt and a few grinds of the pepper mill. You will taste for salt and pepper towards the end , so don’t worry about seasonings. Cook carrots and corn for a few more minutes, give it a few stirs. Pour in chicken broth, beans, tomatoes, potatoes, and thyme. Bring soup to a low boil. Reduce heat to a low simmer, cover and cook for app. one hour.

Separate soup into 2 equal portions, I just took out 1/2 of the soup into another bowl. Allow soup to cool to room temperature, once cooled down sufficiently puree  the half that you took out in a blender or food processor until smooth. Return that pureed batch to the remaining soup in stockpot and heat until warmed through. Adjust your seasonings with salt and pepper as needed. If soup appears to be very thick you can thin it out with a little water or broth, add a little at a time. I also added some fresh kale at this time, I removed the rib and tore the leaves into small pieces.  This is totally optional, but since I had the kale I figured I would. Serve hot with a nice crusty bread . I love the pretzel rolls from Whole Foods, check them out.

Kale and White Bean Soup

IMG_0276IMG_0278 IMG_0280 IMG_0282Sometimes you just feel like making something very quickly and easy. I was sticking close to home on this particularly snowy day and felt like eating something comforting and hearty. I happen to have all the ingredients for this soup in the house and improvised with a little lemon for extra added flavor. This is why I always keep certain staples in my pantry such as chicken or vegetable stock, garlic, onions and always have extra cans of cannelinni beans. I love a good fresh bean as much as the next but sometimes only canned will do. This was one of those times. This soup can actually be made in an hour from start to finish. Big recommendation if you’re in the market for hearty comforting soup this winter. Leftovers were a snap , I just added a little more broth and heated it up. A little freshly grated parmesan never hurt any either.

Ingredients:

1 Tbsp. olive oil

1 large yellow onion, minced– I chopped it finely

1/2 Tbsp. fresh garlic–minced as well ( app. 1 large clove)

1 Tbsp. unsalted butter–you can omit but I liked the flavor it added

1/4 tsp. dried rosemary

1/4 tsp. dried thyme

1/8 tsp. dried oregano

1 small lemon, juiced

4-5 cups chicken or vegetable stock/broth–depending on thickness of soup and consistency you like

kosher salt and freshly ground black pepper to taste

2 (15 oz.) cans cooked cannellini beans, drained–not rinsed

1 – 2 cups loosely packed kale, spinach, swiss chard, etc. I happen to have a package of baby kale in the house so that’s what I used. Remove any rough stems and tear into small pieces if you’re working with whole heads of kale, etc.

Directions:

Heat the olive oil in a large stock pot, I used my Le Creuset for this. Heat oil till it is shimmering and add the minced onion, stirring occasionally until onions are soft and translucent, I do this on a low flame. Add the garlic and cook for another few minutes. Add the butter, and as it is melting add in the dried herbs. Let cook for another few minutes.

Add the lemon juice, add the stock and stir to combine. Cover, and bring to a boil, turn the heat down to a simmer and let it simmer uncovered for about 1/2 hour. Season with salt and pepper to taste.

Add the white beans and kale leaves, and continue simmering until it is hot through and through, about 5 more minutes.

Serve warm with a sprinkling of freshly grated parmesan or just as is.

A nice piece of warm crusty bread would also be a perfect addition!

Enjoy!

 

 

White Bean and Tomatoes with Veggies Soup- can be vegetarian

photo (2)photo (2)photo (2)photo (2)photo (5)I decided to take a little bit different spin on my usual vegetable soup.  I did use chicken stock but you can certainly keep this completely vegetarian with vegetable stock. Play around with it and use whatever ingredients you like and whatever vegetables and stock suit your tastes best. This was delicious and heartwarming,  we ate some and froze the rest for another time. This should stay frozen for about 3 months in freezer. When you defrost you’ll thin out with a little stock while heating it up. Enjoy!

Ingredients:

2 tablespoons olive oil

4 cloves garlic , chopped

1 yellow onion, chopped

2 large carrots, chopped

1 can yellow corn, drained ( 15 oz. can)

Kosher Salt and Freshly Ground Black Pepper to taste

5 cups chicken broth or vegetable broth

2 15 oz. cans of white beans, drained and rinsed I used Cannellini but butter beans would be nice too, any white bean would work here

1 28 oz. can diced tomatoes

1 teaspoon dried thyme

5 – 6 small red potatoes , cut into small pieces (had them in the house and they added a really nice flavor)

*fresh kale , rib removed and torn into small pieces.  This is totally optional, I had some kale on hand and decided to use it. Spinach would also be delicious.

Directions:

In a large stock pot ( Le Creuset) over medium heat , saute onion and garlic until tender and onion is translucent , approximately 5 minutes or so. Stir in carrots and corn, season with salt and pepper. I just throw in some kosher salt and a few grinds of the pepper mill. You will taste for salt and pepper towards the end , so don’t worry about seasonings. Cook carrots and corn for a few more minutes, give it a few stirs. Pour in chicken broth, beans, tomatoes, potatoes, and thyme. Bring soup to a low boil. Reduce heat to a low simmer, cover and cook for app. one hour.

Separate soup into 2 equal portions, I just took out 1/2 of the soup into another bowl. Allow soup to cool to room temperature, once cooled down sufficiently puree  the half that you took out in a blender or food processor until smooth. Return that pureed batch to the remaining soup in stockpot and heat until warmed through. Adjust your seasonings with salt and pepper as needed. If soup appears to be very thick you can thin it out with a little water or broth, add a little at a time. I also added some fresh kale at this time, I removed the rib and tore the leaves into small pieces.  This is totally optional, but since I had the kale I figured I would. Serve hot with a nice crusty bread . I love the pretzel rolls from Whole Foods, check them out.