Tag: White Bean Soup

Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)

Creamy white bean soup, with roasted garlic and a touch of sage. So simple and inexpensive to make, and so so good. Leftovers can be frozen.

This started out as an experiment, and ended as a soup. I never know what to expect when I throw something in the slow cooker, I wanted to see if I can cook white beans in the crock pot without soaking them first. The answer is yes you can; it took about 3-4 hours on high. But they basically looked like cooked beans in water, not like a thick pot of beans that I imagined so I quickly fixed that and turned this into a great tasting soup.

As a kid, I remember my Mom pureeing all my soups to make me eat them. As an adult, I tend to still like my beans pureed in my soup. You can leave some beans whole as I did to give it some texture, or blend the whole thing, up to you.

My method for roasting garlic is a little unconventional, I peel my cloves before roasting because I prefer not to have to do it after. Completely up to you how you roast your garlic, the end result is the same. If you are pressed for time, and wish to skip the roasted garlic, it will still taste wonderful. I personally think adding them makes it go from good to great.

Note: if you want to make this vegetarian, substitute the chicken bouillon for vegetable.

Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)
gordon-ramsay-recipe.com
Servings: 7 • Size: little over 1 cup • Old Points: 4 pts • Points+: 6 pts
Calories: 241 • Fat: 3 g • Carb: 41 g Fiber: 6 g • Protein: 15 g • Sugar: 0 g
Sodium: 322 mg (without added salt)

Ingredients:

  • 1 lb dry Cannellini beans, rinsed
  • 1 head garlic, peeled
  • 8 cups water
  • 4 sage leaves, plus more for garnish
  • 2 tsp olive oil
  • 1 tbsp chicken Better Than Bouillon, or cube (vegs us vegetable bouillon)
  • kosher salt and white pepper to taste

Directions:

Place beans, 3 cloves of the garlic, water and a few sage leaves in the crock pot; cover and set to HIGH 4 hours, or until beans are soft. Don’t add salt.

Meanwhile, preheat the oven to 400°. Place remaining garlic cloves in the center of a 7×7 inch square of aluminum foil (photo above is showing half of the cloves, use the whole thing). Cover garlic with olive oil and a little salt. Seal aluminum tightly and place in the oven 25-30 minutes, until garlic is soft and golden. Remove from oven and set aside until the beans are done.

When the beans are soft, add the bouillon and mix well until dissolved, then carefully some of the beans and liquid along with the roasted garlic to the blender. Blend until smooth and pour it back into the crock pot. Repeat with the remaining beans until you get the texture you desire. You can also use an immersion blender if you have one. Taste for salt and adjust as needed.

Serve with fresh sage and white pepper on top and if you wish, some whole roasted garlic cloves on top. (I reserved a few)

Makes about 7 3/4 cups.

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White Bean Soup with Kale and Turkey Italian Sausage

White Bean Soup with Kale and Turkey Italian Sausage

by Pam on October 4, 2012

We are finally having cooler weather here in Portland and since it was in the 60′s and very windy, I decided to make a pot of soup. After looking through my cupboards and refrigerator I found homemade chicken broth[1], white beans, kale, a carrot, garlic, and a couple of Italian sausages.  I loved the simplicity of this soup.  No fancy herbs.  No heavy cream.  Just basic ingredients that when combined made an outstanding soup.  We all loved it and enjoyed hearty bowls of soup for dinner.  I love watching my kids eat the kale without any qualms… it does my heart good!  I served this soup with my House Salad[2] tossed with Fran’s Vinaigrette[3] and some freshly baked bread for a delicious and healthy meal.

Heat a large Dutch oven over medium heat.  Coat with cooking spray then add the turkey Italian sausages.  Cook on all sides, until cooked through, about 7-8 minutes in total.  Slice the sausages down the center lengthwise then place back into the Dutch oven to cook on each side for another 2-3 minutes.  Remove from the Dutch oven and let cool then dice into small bite sized pieces.

Add the olive oil to the pot then toss in the onion and carrot.  Cook, stirring often, for 5-6 minutes or until tender.  Add the garlic and cook, stirring constantly, for 1 minute.  Add the chicken stock, white beans, and chopped sausage.  Season with sea salt and freshly cracked pepper, to taste.  Cover with the lid and let the soup simmer for 45 minutes.  Use an immersion blender to blend a little bit of the soup to make it thicker.  Add the kale and stir until well combined and let it cook for 1-2 minutes.  Ladle into bowls and served topped with Parmesan cheese if desired.  Enjoy.

Print[4]



White Bean Soup with Kale and Turkey Italian Sausage




Yield: 6-8

Prep Time: 10 min.

Cook Time: 60 min.

Total Time: 70 min.



Ingredients:

2 links of turkey Italian sausage, cooked, then diced
2 tsp of olive oil
1/2 sweet yellow onion, finely diced
1 large carrot, finely diced
1 clove of garlic, minced
5 cups of homemade chicken broth (see link above)
3 cans of white beans, drained & rinsed
Sea salt and freshly cracked pepper, to taste
2 cups of kale, chopped
Parmesan cheese, if desired

Directions:

Heat a large Dutch oven over medium heat. Coat with cooking spray then add the turkey Italian sausages. Cook on all sides, until cooked through, about 7-8 minutes in total. Slice the sausages down the center lengthwise then place back into the Dutch oven to cook on each side for another 2-3 minutes. Remove from the Dutch oven and let cool then dice into small bite sized pieces.

Add the olive oil to the pot then toss in the onion and carrot. Cook, stirring often, for 5-6 minutes or until tender. Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken stock, white beans, and chopped sausage. Season with sea salt and freshly cracked pepper, to taste. Cover with the lid and let the soup simmer for 45 minutes. Use an immersion blender to blend a little bit of the soup to make it thicker. Add the kale and stir until well combined and let it cook for 1-2 minutes. Ladle into bowls and served topped with Parmesan cheese if desired. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

References

  1. ^ homemade chicken broth (www.gordon-ramsay-recipe.com)
  2. ^ House Salad (www.gordon-ramsay-recipe.com)
  3. ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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