garlic, stock, and small white beans and simmer gently for 30
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
tock is cooking, cook the white beans.
Place in small pot
Wash white beans, place them in a pot
rapeseed oil in a large soup pot over medium heat. Add
br>For the beans:
Soak the dry beans overnight in water
Wash white beans and soak overnight.
Use
et brown. Add in
white beans, rosemary sprig, thyme sprig, chicken
Preheat oven to 350 degrees. Place squash cut side down on a lightly oiled baking pan and bake until tender, about 50-60 minutes.
Meanwhile, heat 1/8 cup water in a large skillet and water saute onion and garlic until tender, about 5 minutes. Stir in tomato sauce and spinach and cook until spinach wilts, about 2 minutes. Stir in white beans, pine nuts, oregano and black pepper.
Fill each squash half with about 1 cup of the bean mixture. Bake for an additional 8-10 minutes or until filling is heated through.
ead).
drain and rinse white beans.
in 2 8x11 baking
ender. Stir in diced ham, beans and lemon juice.
Drain
nd add them to a soup pot with the heat on
Peel and chop the sweet potato into cubes.
Put in pan and add boiling stock.
Add salt and pepper to taste.
Cover and bring to boil
Simmer for 15 minutes or until the sweet potato is soft
Drain and wash beans.
Add half the beans to the soup.
Add curry powder and stir well.
Blend in batches.
Return to pan and add the remaining white beans.
Add more salt, pepper or curry powder to taste.
Garnish with a dollop of yogurt and some parsley or coriander leaves.
Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes.
Season onion with Italian seasoning. Continue to cook and stir for 1 more minute.
Stir chicken broth, white beans, tomatoes, cabbage, ham, and celery into the pot. Bring to a boil, then reduce heat to low; simmer until celery and cabbage are tender, 15 to 20 minutes.
rocessor, put half of the white beans, half of the chopped basil
br>Add chicken broth and white beans, increase heat to high; cook
Combine baby spinach and carrot in a food processor; pulse until finely chopped.
Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, 2 to 3 minutes. Stir in spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer until flavors combine, about 20 minutes.
Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.
Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.
In a large pan heat the olive oil over medium heat.
Add the onion, garlic, carrot and celery; saute for 10 minutes.
Stir in the rosemary, chili flakes and tomatoes; simmer 10 minutes.
Add the stock or broth, water, turkey meat, white beans, salt and pepper.
Simmer 20 minutes.
Cook the pasta according to package directions just until tender.
Drain and add to the soup; simmer 10 minutes.
Stir in parsley, if desired.
Garnish with Parmesan.
In a large pot add rinsed presoaked white beans and water. Bring to a full boil and cook for 10 minutes.
In a skillet on medium heat add butter and onion. Cook until tender. Add to the beans.
Add the tomato paste, chopped parsley, sweet paprika, and chili powder. Mix well. Reduce heat to low (or a simmer) and cook covered 3 - 4 hours. Adding more water if needed. Add sea salt, to taste.
Enjoy especially after a day or two covered in the refrigerator! (Soups tend be better over a bit of time and this one benefits extensively).