Best 7 White Bean And Canadian Bacon Soup With Pesto Recipes

PESTO BEAN SOUP

Steps:

• Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
• Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
• Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.

WHITE BEAN AND CANADIAN BACON SOUP WITH PESTO

Steps:

• Heat oil in a pot over medium-high heat. Saute onion, carrot, and celery in the hot oil for 5 minutes. Add garlic and thyme and cook for 1 minute. Add broth, white beans, and bacon. Bring to a boil; reduce heat and let simmer for 5 minutes.
• Serve topped with pesto.

WHITE-BEAN SOUP WITH PESTO

Steps:

• To make the soup, heat olive oil in a large pot over medium heat. Add onion, garlic and leek and cook until softened, about 5 minutes. Stir in beans and broth. Bring to a simmer. Cook until beans are almost tender, about 1 hour. Stir in potato cubes. Cook until potato and beans are soft, about 20 minutes. Stir in thyme, salt and pepper.
• Meanwhile, to make the pesto, place basil, shallots and garlic in a food processor. Process until chopped. Add olive oil and water. Process until smooth, stopping several times to scrape down sides of work bowl. Season with salt. Ladle the soup into bowls, garnish with 2 teaspoons of the pesto and serve.

KALE AND WHITE BEAN SOUP WITH CANADIAN BACON

Steps:

• Heat oil in a large (4-5 qt.) soup pot over medium heat. Add carrots, onions, celery, and bell pepper, then season with a little salt and pepper. Cook until tender and onions are translucent, about 5 minutes. Add kale and sauté until wilted. Add garlic, thyme, rosemary, bay leaf, and chopped tomatoes and cook for 1 more minute. Add chicken broth and water, scraping the bottom of the pot to loosen any vegetables.
• Take one and a half cans of rinsed, drained beans, smash them (with a fork or in a food processor with a little water) until they are a smooth paste, then stir into soup. Add the rest of the whole beans and Parmesan cheese rind. Add bacon. Simmer approximately 1 hour.
• Taste and adjust seasonings as necessary. Remove any of the Parmesan cheese rind (if there is any left) and the bay leaf, stir in chopped parsley, then serve with additional freshly grated Parmesan cheese sprinkled on top. A hearty meal served with a crusty bread.
• NOTE** Parmesan cheese rind is the dried end of a chunk of REAL Parmesan cheese. Just cut it off the chunk. It adds a richness and saltiness you can't get any other way. **You can substitute great northern beans for all or part of the cannellini beans. You can also substitute smoked turkey meat or ham for the Canadian bacon.

TOMATO-WHITE BEAN SOUP WITH PESTO

Steps:

• In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic; cook, stirring, until vegetables soften, 3 to 5 minutes. Add wine; stir to scrape brown bits off bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt. Bring soup to a boil; reduce heat, cover, and simmer, stirring occasionally, until carrots are very soft, 15 to 20 minutes. In a blender, puree basil, walnuts, black pepper, remaining 1/4 teaspoon salt and 1/4 cup water. Transfer pesto to a bowl; wash blender. Remove bay leaves from soup; discard. In blender, carefully puree half of soup; transfer to a bowl; repeat with remaining half of soup. Divide soup among 4 bowls, dollop each with 1/4 pesto, and swirl in; serve.

WHITE BEAN SOUP WITH HAZELNUT PESTO

Steps:

• Soak the beans overnight. The next day, sweat the veg in the light olive oil over a low heat. Add the chopped rosemary and bay leaves.
• Drain the beans and add to the pot with the bicarbonate of soda. Pour in the stock and top up with water - the liquid should rise four inches over the beans.
• Bring to the boil, skim the surface, then simmer for around two hours until the beans have wilfully collapsed.
• Make the pesto. Roughly blitz the hazelnuts and walnuts. Pour half of the olive oil in a pan on a low heat. Add the nuts and garlic.
• Slow fry for 15 minutes, stirring regularly. Once the nuts have coloured, add the chopped herbs and chilli.
• Infuse for 10 minutes, then cool.
• Pulse in a food processor to a coarse paste. Scoop into a bowl and stir in the rest of the olive oil, vinegar, salt and pepper to taste. Once the beans are soft and mush, stir in the extra virgin olive oil and a splash of the vinegar. If you like, you can encourage the beans to break down further with a potato masher. Season extensively.
• You can either serve the pesto as a blob on top of the soup, or stir it inches.

BEAN AND BACON SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.