Best 3 White Bean Soup With Tomatoes And Herbs Recipes
Indulge in a symphony of flavors with our delectable White Bean Soup with Tomatoes and Herbs, a culinary masterpiece that embodies the essence of comfort and nourishment. This hearty and wholesome soup is a harmonious blend of creamy white beans, juicy tomatoes, and an aromatic medley of herbs, inviting you on a culinary journey that will warm your soul and tantalize your taste buds.
As you embark on this culinary adventure, you'll discover a treasure trove of additional recipes that will elevate your culinary repertoire. From the classic Minestrone Soup, a rustic Italian delight brimming with fresh vegetables and hearty pasta, to the aromatic Lentil Soup, a protein-packed dish infused with Middle Eastern spices, each recipe promises a unique and unforgettable taste experience.
Whether you're a seasoned chef or a novice in the kitchen, our comprehensive guide will lead you through each step with precision and clarity. With detailed instructions, helpful tips, and stunning visuals, you'll be able to recreate these culinary masterpieces with confidence and ease. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey that celebrates the magic of soups!
TUSCAN TOMATO-WHITE BEAN SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
- Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
- Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.
TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC
This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you'll taste the full range of garlic's flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that's endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
- In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
- Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
- Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.
ROASTED TOMATO AND WHITE BEAN STEW
This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.
Provided by Colu Henry
Categories dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
- In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
- When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
- When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
- Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
Tips for Making White Bean Soup with Tomatoes and Herbs
- Use a variety of beans.White beans, also known as cannellini beans, are a classic choice for this soup, but you can also use other types of beans, such as navy beans, great northern beans, or even chickpeas.
- Season the soup well.This soup relies on a few key ingredients for its flavor, so don't be afraid to season it well. Add a generous amount of salt and pepper, as well as a bay leaf or two. You can also add a pinch of red pepper flakes for a little bit of heat.
- Don't overcook the beans.Beans are best when they are cooked until they are tender but still hold their shape. Overcooked beans will become mushy and lose their flavor.
- Add the tomatoes at the end.Tomatoes are a delicate ingredient, so it's best to add them to the soup towards the end of the cooking time. This will help them retain their flavor and texture.
- Serve with a sprinkle of herbs.A sprinkling of fresh herbs, such as parsley, basil, or oregano, will add a pop of color and flavor to the soup.
Conclusion
White bean soup with tomatoes and herbs is a hearty, flavorful, and healthy soup that is perfect for a cold winter day. It is also a very versatile soup that can be easily customized to your own taste. So next time you're looking for a delicious and satisfying soup, give this one a try!
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