Humble Ingredients - Phenomenal Result ! BEST White Beans Soup of Your Life | IKARIAN DIET
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Creamy white bean & kale soup | cozy one-pot vegan dinner
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*IN THIS VIDEO*
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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
Quick & Easy!! Lemony White Bean & Chicken Soup
Get the recipe here:
Ingredients
1/4 cup olive oil
1 onion, finely chopped
2 carrots, chopped
2 celery stalks, diced or a teaspoon of celery seeds
5 garlic cloves, grated
1 and 1/2 pounds boneless skinless chicken thighs
2 quarts chicken broth
salt, to taste
1/2 teaspoon freshly cracked black pepper
2 (15-oz) cans white beans (Great Norther, canellini, white kidney, or chickpeas) rinsed and drained
5-6 oz baby spinach or kale leaves
1 teaspoon dried dill
1/4 cup (or more) fresh lemon juice
1-2 tablespoons finely chopped parsley
lemon wedges for garnish
bread, feta cheese, and olives for serving
Instructions
Place the oliv eoil, onion, carrot, and celery in a soup pot and season with apinch of salt. Cook over medium heat until soft and golden. About 15 minutes.
Meanwhile, cook the chicken. Drizzle 1-2 tablespoons of olive oil over the chicken and season both sides with salt and black pepper. Cook the chicken either ina. preheated 425 ‡F oven for 25 minutes or in the air fryer set to 400 °F for about 15 minutes. Chop or shred the cooked cooled chicken and set aside.
Add the beans, celery seeds, chicken, and dill to the pot. Season with salt and pepper and add the broth. Simmer for 20 minutes.
Add the spinach leaves, lemon juice, and parsley. Taste and adjust seasoning if needed. Simmer for 5 minutes more.
Serve with toasted bread, feta, and olives.
Kali Orexi!
Notes
Freezer Instructions: The prepared soup can be cooled and then transfered to freezer-safe containers. It will keep fresh frozen up to 3 months. Thaw overnight in the refrigerator and simmer until piping hot.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
SIMPLE Mediterranean White Bean Soup
Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein.
Here are some other videos you might like:
Vegetarian Lemon Rice Soup:
Easy Homemade Butternut Squash Soup:
Hearty Vegan Chili:
???? SOUP INGREDIENTS
1 tablespoon olive oil
1 large onion chopped
2 garlic cloves minced
1 large carrot chopped
1 celery rib chopped
6 cups vegetable broth
1 teaspoon dried thyme
½ teaspoon oregano
1 teaspoon kosher salt
½ teaspoon black pepper
3 15-ounces canned white beans drained and rinsed
2 cups baby spinach
Fresh parsley for serving
Grated parmesan cheese for serving
INSTRUCTIONS
1. In a large pot or saucepan, heat olive over medium high heat. Add onions and garlic; cook until onions are translucent, and garlic is fragrant, about 2-3 minutes, while stirring regularly. Add in the carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
BOWLS:
OVEN POT:
SINGLE BURNER:
SALT & PEPPER SHAKERS:
CUTTING BOARD:
⏱️ TIMESTAMPS:
0:00 Introduction
0:30 Let’s get started
0:57 Adding onions
1:09 Adding remaining aromatics
1:49 Adding beans and broth
2:11 Simmering the soup
2:43 Adding spinach
3:05 Serving the soup
3:45 Taste test
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15-Minute White Bean Soup - Martha Stewart
This hearty soup is perfect for lunch or a light supper.
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Greek White Bean Soup - Fasolada | Akis Petretzikis
Greek White Bean Soup - Fasolada | Akis Petretzikis
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Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Afroditi Chatzisokrati, Maria Vasilakopoulou, Kellina Dimitriadi, Dimitris Dimas, Markos Papakostantinou, Giannis Margaris, Eri Christogianni