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White bean soup recipes - 6 recipes

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Top rated White bean soup recipes

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Chop the onion, celery, carrots, and potatoes; set aside

  • 5 links (about 1 lb) Italian sausage, hot or mild
  • 5 cups fresh kale, packed
  • 3 tablespoons olive oil
  • 1 medium onion, chopped (1 cup)
  • 1 -2 ribs celery, chopped (1/2 cup)
  • 2 whole carrots, diced (1 cup)
  • 2 medium baking potatoes, peeled and diced (4 cups)
  • 2 (14.5 oz) cans reduced sodium chicken broth
  • 4 - 5 cups water
  • 2 (14.5 oz) cans petite-diced tomatoes, undrained
  • 3 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon creole seasoning, or to taste (such as Tony Chachere's)
  • 1 teaspoon dried chopped garlic
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 2 (15.5 oz) cans cannellini beans, drained and rinsed well
  • optional garnish, freshly grated Parmesan cheese
4.6/5 (17 Votes)

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Heat 1 tablespoon oil in a 4-quart saucepan or dutch-oven over medium-high heat

  • tofurky polish sausage
  • 1 cup carrot, sliced or diced
  • 3 cloves garlic, chopped
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 sprigs of fresh thyme
  • 2 (15.8 ounce) cans BUSH’S® Great Northern Beans, drained
  • 2-3 cups chicken stock
  • 2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain
  • pinch of Smoked paprika
  • 1/2 cup shredded Parmesan or Asiago cheese (optional)
4.6/5 (10 Votes)

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Ina Garten recipe

  • 1 pound dried white cannellini beans
  • 4 cups sliced yellow onions (3 onions)
  • 1/4 cup good olive oil
  • 2 garlic cloves, minced
  • 1 large branch fresh rosemary (6 to 7 inches)
  • 2 quarts chicken stock
  • 1 bay leaf
4.5/5 (11 Votes)

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A hearty vegetarian soup

  • 2 cans diced tomatoes
  • 2 cans white kidney beans (also called navy beans) - drained
  • 1 bunch of kale - rinsed and chopped into 2 inch strips
  • 1 large purple/red onion - finely chopped
  • 3 garlic cloves - minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato paste
  • Salt and pepper to taste
4.4/5 (14 Votes)

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In a large saucepan cook carrots, celery and onion in oil over med-high heat for 3-4 minutes, stirring occasionally

  • 2 medium carrots, chopped (1 cup)
  • 2 stalks celery, chopped (1 cup)
  • 1 large onion, chopped (1 cup)
  • 2 T Olive Oil
  • 8 cups reduced-sodium chicken broth
  • 8 cups kale, chopped
  • (2) 15-19 oz cans cannellini or white northern beans, rinsed and drained
  • (2) 14-1/2 oz cans stewed or diced tomatoes with basil, garlic and oregano, undrained
  • 1 cup croutons (optional)
  • Grated Parmesan (optional)
0/5 (0 Votes)

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Make the Lemon Garlic Rosemary Oil – place all ingredients in a small jar or bowl and let sit on the counter (or ...

  • 1/8 cup good olive oil
  • 1/4 pound large diced pancetta or bacon (optional – sub Parmesan rind in the broth)
  • 2 cups diced onions
  • 1 cup diced carrots
  • 1 cup diced fennel bulb (or sub celery)
  • 4 – 6 cloves garlic- rough chopped
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes, more to taste
  • 2 teaspoons salt, plus more to taste
  • 2-3 medium tomatoes – diced (or 1 can diced tomatoes)
  • 6 cups chopped lacinato kale
  • Splash white wine
  • 6 cups chicken stock, preferably homemade (or use veggie stock)
  • 3 cups cooked cannellini beans – or use 2 cans cannellini beans (drained, minced), or great northern white beans
  • 1/2 cup chopped fresh Italian parsley leaves
  • Grated pecorino or Parmesan – optional
  • Toasty Bread
  • Rosemary Lemon Garlic Oil-
  • ½ cup good olive oil
  • zest of one large lemon
  • 4 cloves garlic, sliced
  • few sprigs rosemary (or thyme, sage)
0/5 (0 Votes)

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