How To make Summer Bean& Basil Soup
SOUP:
1 lb Haricot beans, soaked
3 md Carrots, sliced thinly
3 ea Leeks, sliced thinly
3 md Potatoes, diced
3 ea Zucchini, sliced thickly
8 oz French beans, chopped
4 oz Elbow macaroni
Salt & pepper BASIL SAUCE:
4 ea Garlic cloves, crushed
1 oz Basil leaves
1/4 pt Olive oil
Drain the soaked beans & place in a soup pot. Cover with fresh water & bring to a boil. Cover & simmer for 1 hour. Drain well. Add the carrots, leeks & potatoes to the cooked beans. Cover with 5 pints of cold water, bring to a boil & simmer, uncovered, for 30 minutes. Add the zucchini, French beans & macaroni
with the salt & pepper. Return to the boil & simmer for 20 minutes. While the soup is cooking prepare the basil sauce. Mix the basil leaves & garlic in a blender. Gradually add the oil until you have a smooth paste. Servew separately with the hot soup. For a complete meal, serve with plenty of fresh home-made bread.
How To make Summer Bean& Basil Soup's Videos
How to make Tomato & Basil Soup | Томатный суп с базиликом
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Home-made tomato & basil soup is a classic and you'll be surprised at the difference between your version and the tinned stuff. Fresh tomato and basil are the stars of this classic summertime tomato soup recipe. Simple to prepare, delicious tomato basil soup. Great for an easy lunch. To make the tastiest tomato & basil soup you’ll ever experience wait until the tomatoes are at their most ripe and juicy.
Vegan White Bean Soup
Ready for some pure, down-home comfort food? Completely plant-based and oil-free too? Then you have to check out this Vegan White Bean Soup. Perfect for these chilly fall days.
Full Recipe :
(and yes - the blog post for the recipe is correct.... 3 1/2 cups veggie broth)
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Brittany’s Bites: Lemon-Basil Pasta Salad
Brittany is combining the fresh flavors of lemon and basil in this pasta salad that’s perfect for a summer gathering.
The Best Summer Pasta Ever -- Warm Heirloom Fazool
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6 garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
2 sprigs basil, leaves picked from stems, stems and leaves kept separate
4 pounds (or slightly more) heirloom tomatoes
salt
1 pound small dried pasta, such as tubetti, ditalini, or small shells
3 1/2 cups cooked white beans (or 2 15-ounce cans)
freshly ground black pepper
freshly grated parmigiano-reggiano
Start by making the infused oil. In a small saucepan, combine the garlic and oil. The garlic slices should be thin enough that theta re totally submerged in oil. If they're not submerged, move them around until coated, or add a little more oil. Add the basil stems, bending them in half to fit in the pan if necessary. Bring the oil to a gentle bubble (low or medium-low heat) a couple minutes -- if the garlic is sputtering, turn the heat down. Once the basil stems start to wilt, you can push them down into the oil with a fork or a cooking spoon. Continue cooking gently over low heat until the garlic is so tender that you could spread it with a butter knife, about 25 minutes.
Discard the basil stems. Set a sieve over a small bowl and pour the garlic and oil into it. (Save the garlic slices for a fun snack.) Set the oil aside and allow it to cool until room temperature. This step could be done several hours, or even a few days in advance.
Next, bring a large pot of water to a boil. It should be big enough to blanch all of your tomatoes without crowding (or blanch them in batches if necessary).
Meanwhile, use a knife to cut a little x on the bottom of each tomato (this will make it easier for the skin to release). Once the water is boiling, gently lower each tomato into the boiling water. Blanch for 30 to 60 seconds, or until the skins just begin to soften and pull back around the little x you cut. Gently lift the tomatoes out of the water and set aside on a plate or in a bowl. You can reuse this water and this pot to cook the pasta and reheat the beans.
Once cool enough to handle, take each tomato and hold it over a large bowl, allowing any juices to drip into the bowl while handling. Using your fingers, peel back the skin and discard it. Cut or pull out the hard core of the tomatoes and discard. You'll notice that the center of the tomato is still cold and quite raw. Drop the finished tomato into the bowl and repeat the process with the remaining tomatoes.
Season the tomatoes with a hefty pinch of salt. Using an immersion blender right in the bowl (or a regular blender in batches), blend the tomatoes until almost completely smooth.
Once blended, taste for seasoning and adjust. Continue blending and slowly drizzle in the infused oil. Keep blending until all of the oil is poured in. Taste the tomato broth for seasoning and adjust if needed. You will need 5 total cups of tomato broth for the recipe; refrigerate or freeze the remainder.
When it's time to eat, bring the water back up to a boil (or start a new pot). Season with salt. Add the pasta to the water and cook to about 3 minutes shy of the package directions. Add the drained beans to the water and stir. Continue cooking until the pasta is just al dente and then drain completely.
Transfer the hot pata and beans to a large bowl. Roughly tear the reserved basil leaves and stir them into the hot pasta, allowing them to wilt. Stir the tomato broth and then add 4 cups of the remaining broth to the pasta and stir together.
Ladle into bowls. Top each bowl with the remaining tomato broth. Finish with black pepper and cheese. Eat immediately.
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:
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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:
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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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Chilled Cantaloupe Soup with Ginger Lime & Basil
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Todays Demo: Chilled Cantaloupe soup with Ginger Lime & Basil