Fire Roasted White Bean Soup with Spinach and Parmesan

White bean soup Soak 2 cups of beans overnight. Add some b… Flickr

In a large skillet, heat the olive oil or water (for oil-free cooking) over medium heat. Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.

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Instructions. Prep your vegetables and drain and rinse your cans of beans. Heat one tablespoon of olive oil in a large pot over medium-high heat. Add the onion to the pot and cook for 3 minutes or until translucent. Add the garlic and cook for 30 seconds. Then add the carrots and celery and cook for 5 minutes.

Fire Roasted White Bean Soup with Spinach and Parmesan

Add the (slightly drained) white beans, crushed tomatoes, vegetable broth or water, and salt. Bring to a low boil, then partly cover, reduce heat, and simmer until slightly thickened and fragrant — about 15-20 minutes. The longer it simmers and reduces, the richer the flavor will become.

Roasted Eggplant & White Bean Soup Fresh Harvest

Coat a Dutch oven with 1 tablespoon olive oil. Add in 6 halved tomatoes, 1 ½ cups cherry tomatoes, 2 heads garlic with the tops sliced off, ½ cup fresh basil leaves, 1 sliced red bell pepper, 1 ½ cups white beans, 1 tablespoon dried parsley, 1 tablespoon nutritional yeast, and salt and black pepper to taste.

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Add the beans and stock to the pot, then bring it to a boil. Once the soup reaches a boil, lower the heat and cover the pot with a lid, leaving a small crack for steam to escape. Cook the soup for approximately 30-40 minutes, stirring just a couple of times. Add the leafy Swiss chard, diced tomatoes, and parmesan rind.

Fire Roasted White Bean Soup with Spinach and Parmesan

Add garlic and cook until fragrant, about 1 minute. Add tomato paste, Italian seasoning, oregano and thyme and cook, stirring occasionally, until tomato paste begins to darken, about 5 minutes. Add vegetable broth, beans, tomatoes and Parmesan cheese rind and bring to a boil. Boil for 2 minutes, skimming off any scum that rises to the top.

Fire Roasted White Bean Soup with Spinach and Parmesan

Instructions. Drain and rinse beans. Dice onion and mince garlic. Heat a large dutch oven or heavy-bottomed pot to medium-high heat with 2 tsp olive oil. Sauté onion for 5 minutes to soften, then add garlic, crushed red pepper flakes, salt, pepper, and fresh herbs. Cook for an additional minute, stirring constantly.

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This will give the soup a little extra thickness but can 100% be skipped if desired. Add broth, fire-roasted tomatoes, white beans. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.

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Remove the lid and stir in the cream. Stir in the parmesan cheese and the spinach. Cook for 5 to 10 more minutes, stirring often, as the cheese melts and spinach wilts. Taste and season the soup additionally with salt and pepper as needed. Serve immediately, topping with extra parmesan and crushed red pepper.

italian white bean soup

Cook for 3-4 minutes, then add garlic and continue cooking until potatoes are tender. Add tomato paste, Italian seasoning, and red pepper flakes and continue cooking for another 5 minutes, stirring often. Pour in tomatoes with juices, beans, and broth and bring heat down to low. Simmer for 20 minutes. Stir in heavy cream and parmesan until.

Fire Roasted White Bean Soup with Spinach and Parmesan

Stir and sauté for 1 minute. Add vegetable broth, diced tomatoes, white beans (rinsed and drained), and balsamic vinegar. Increase heat and bring to a light boil. Once boiling, reduce heat to medium-low, cover, and simmer for 10 minutes. Meanwhile, roughly chop kale (large stems removed).

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Heat a large pot or dutch oven over medium heat and prep veggies. Add oil, then onion, garlic, carrot and stir. Season with salt, pepper, and spices and stir again to coat. Next add squash, potatoes, fire roasted tomatoes, tomato sauce and veggie stock. Bring soup to a simmer and then reduce heat to low and cover.

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Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together. Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes). Take off heat.

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Start with sauteing the onions in a little oil or water for about 5 minutes. Add the carrots, celery, and herbs, saute for an extra 2 minutes. Next, add in the tomatoes, beans, quinoa, and pour the broth over top. Bring to a boil, reduce heat and simmer for 20 - 25 minutes. Lastly, stir in the kale at the end.

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Drain and rinse beans. Heat a large pot or dutch oven to medium-high heat with oil and butter. Sauté onions, celery, and carrots unil tender. Add garlic and spices (Italian seasoning, salt, and pepper) and sauté for about a minute more. Add broth (or stock) along with beans and optional parmesan rind.

Easy White Bean Soup

Give the soup a good stir and bring to a boil. Once boiling, reduce to a simmer and allow to simmer for 15 minutes partially covered. After the soup is done simmering, add in the roasted tomatoes and blend 2 1/2 cups of the soup in a blender until smooth or use an immersion blender to blend a small portion of the soup.