Vegan White Bean Soup with Rosemary and Garlic
This easy vegan white bean soup with rosemary and garlic only requires nine ingredients that you may already have in your kitchen. It's a comforting gluten-free soup that's full of flavour, so make it whenever you crave a delicious plant-based dinner without too much effort.
See the recipe at:
Tuscan Cannellini Bean Stew with Garlic Toast (vegetarian)
I love vegetarian dishes and in this recipe video Bertolli invited me to make a Tuscan inspired dish using one of their new Rustic Cut Sauces. Cannellini beans are used widely in Tuscan dishes and this makes a warm and hearty meal perfect for the colder evenings. I love to eat this with some freshly made garlic toast. The full recipe is below and I hope you enjoy making this at home.
Tuscan Cannellini Bean Stew with Garlic Toast
Ingredients:
1 x 400g can Cannellini beans
1 jar of Bertolli Rustic Cut Sauce with Roasted Garlic Marinara with Traditional Vegetables
1 small onion chopped
2 cloves garlic minced
1 stick celery chopped
2 carrots roughly chopped
3 large kale leaves de-stemmed and roughly chopped
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley
2 cups of vegetable stock
salt and pepper
To Serve:
Parmesan shavings
Garlic bread
Add a sprinkle of olive oil to a large pan, add the chopped onions, garlic, celery, carrots, chopped herbs, and saute until soft about 3-4 minutes. Add the cannellini beans, Bertolli Rustic Cut sauce and vegetable stock and stir together. Sprinkle the kale on top, season with a dash of salt and pepper and stir in. Leave to simemr gently together for 15 minutes or until the sauce is lovely and thick.
Once ready, serve hot with a sprinkle of parmesan cheese and a couple of slices of garlic bread on the side. Delish!
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How to Make Italian White Bean Soup | Soup Recipes | Allrecipes.com
Get the recipe for Italian White Bean Soup at:
Check out this video to see how to make a homemade white bean soup. It's full of hearty and healthy ingredients like white beans and fresh spinach. Don't forget a sprinkle of Parmesan cheese on top!
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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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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
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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Marcella Hazan’s White Bean Soup with Garlic and Parsley
Silky beans in a rich olive oil broth ladled over a piece of toasted whole grain bread, yes please! Marcella Hazan was known for embracing simplicity and balance. These were the hallmarks of her cooking. You might be tempted to add other ingredients, but don’t! Consider this famous quote of hers, “What you leave out is just as important as what you put in”.
Easy Rosemary Garlic White Bean Soup
This incredibly easy Rosemary Garlic White Bean Soup takes only eight simple ingredients to deliver a bowl full of rich, bold flavor. FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full Recipe ????????????
INGREDIENTS
- 2 Tbsp olive oil
- 4 cloves garlic
- 3 15 oz. cans cannellini beans
- 2 cups vegetable (or chicken) broth
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme
- 1 pinch crushed red pepper
- freshly cracked pepper to taste
INSTRUCTIONS
1. Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
2. Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.
3. Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.
4. Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
5. Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!
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