The Classic Italian Soup That Will Make You Feel Amazing
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Today we're making a classic Italian beans and greens soup. I used escarole, but you could easily sub spinach or kale if escarole proves too hard to find. I hope you enjoy this escarole and beans soup!
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ESCAROLE AND BEANS SOUP PRINT RECIPE:
Ingredients
¼ cup (54g) olive oil
4 ounces (114g) pancetta - diced
3 ribs celery - diced
1 medium onion - diced
3 cloves garlic - sliced
2 medium Russet potatoes - peeled and cut into small cubes
1 pound (454g) dried cannellini beans soaked overnight, or 3 16-ounce cans
1 head escarole - washed and chopped
6 cups low sodium chicken stock - plus more to thin as needed
salt and pepper - to taste
1 small Parmigiano Reggiano rind - optional
½ cup Parmigiano Reggiano for serving
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A Simple & Delicious Soup to Warm your Soul | White Bean & Spinach Soup
EPISODE 679 - How to Make a Spanish White Bean & Spinach Soup | Sopa de Alubias Blancas con Espinacas Recipe
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This Creamy Roasted Garlic Tuscan White Bean Soup Was Made For Cold Weather
Today we're making the most delicious and easy Tuscan white bean soup. It's loaded with roasted garlic and rosemary flavor and is simmered until creamy. I hope you enjoy this easy soup recipe!
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TUSCAN WHITE BEAN SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
¼ (54 grams) cup extra virgin olive oil
4 (112 grams) ounces pancetta - diced
1 large onion - diced
4 ribs celery - diced
3 medium carrots - diced
¼ teaspoon crushed red pepper flakes
1 pound (454 grams) dried cannellini beans soaked overnight, or 3 16-ounce cans
6 cups (1440 grams) low sodium chicken stock plus more for thinning
1 head garlic roasted
3 sprigs rosemary
1 small Parmigiano Reggiano rind (optional)
1 large bay leaf
salt and pepper to taste
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Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
SEXIEST White Beans for Dinner in Just 15 Minutes! Garlic Parmesan White Beans
Creamy white beans, cooked with extra virgin olive oil, garlic, cherry tomatoes fresh parsley, and warm Mediterranean spices! Ready in 15-Minutes!
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INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 3 to 4 garlic cloves, minced
???? 2 15-ounce cans cannellini beans, drained
???? 1 cup cherry tomatoes, halved
???? Kosher salt and black pepper
???? 1 teaspoon Aleppo pepper
???? ½ teaspoon cumin
???? 1 cup chopped fresh parsley
???? ¼ to 1/3 cup shaved Parmesan cheese
???? 1/4 cup grated Pecorino Romano
???? Juice of half a lemon
⏱️TIMESTAMPS⏱️
0:00 Intro
0:12 Prepping ingredients
1:00 Parsley tip
1:48 Cooking the beans
2:20 Seasoning the beans
3:15 Finishing touches
4:18 What to pair this dish with
4:38 Taste test
#whitebeans #mediterraneanrecipes #mediterraneanfood #garlicwhitebeans #meatless dinner
Greek White Bean Soup in 30 Minutes! Delicious Fasolada
Fasolada is a classic Greek white bean soup that usually takes over an hour to make. This quick, 30-minute version still has all of that Greek flavor and heartiness of the original. Make a double batch of this because it freezes beautifully.
Printable Recipe:
Ingredients
1/4-1/3 cup olive oil
3 carrots, diced
2-3 celery stalks, diced
1 onion, finely chopped
5-6 garlic cloves, chopped
1 (28-ounce) can crushed tomatoes
1/4-1/2 teaspoon granulated sugar
2 (15-ounce) cans of cooked white beans: navy, Great northern, or cannellini
salt and black pepper to taste
1/4 teaspoon crushed red pepper flakes or to taste
1 teaspoon dried oregano
6-8 cups vegetable broth or water
1/4 cup finely chopped fresh parsley
Serve with: toasted bread, olives, and feta cheese
Instructions
Place the chopped onion, celery, carrots, and garlic in a pot and add the olive oil. Season with a pinch of salt and cook over medium heat for 10-12 minutes or until the vegetables are soft and golden.
Add the crushed tomatoes and the sugar and all of the seasonings.
Drain and rinse the beans and add them to the pot.
Add enough water/broth to cover the beans by an inch and bring to a boil.
Reduce the heat to medium and cook for 15 minutes.
Taste and adjust seasonings if needed.
Add the parsley and stir.
Serve with toasted bread, feta, and olives. Enjoy!
Notes
Freezer Instructions: Once the soup has cooled completely, transfer to freezer-safe containers. Do not fill the containers more than 3/4 of the way as the soup will expand in the freezer.
Freeze up to 3 months. Thaw overnight in the refrigerator before serving and then warm through in a pot. Add some more broth or water if needed and serve.
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