Soup With Cannellini Beans Recipe

Skinny Tuscan White Bean Soup Recipe

WEBSep 20, 2016 · Stir in beans; cook 1 minute more. Stir in tomatoes, chicken broth, dried thyme, and black pepper. Bring to boiling; reduce heat. …

Rating: 5/5(1)
1. In a large saucepan, cook onion, bacon, and garlic about 5 minutes or until onion is tender. Stir in beans; cook 1 minute more. Stir in tomatoes, chicken broth, dried thyme, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
2. Remove from heat. Mash bean mixture slightly with the back of a wooden spoon. Stir in spinach. Let stand, covered, for 1 minute to wilt spinach.
3. If desired, serve with toasted baguette slices and/or garnish with fresh thyme sprigs.

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Cannellini Bean Soup Recipe Simple Italian Cooking

WEBMar 20, 2023 · Add cannellini beans and the broth. Continue to cook over medium heat until all beans are tender – mash down some of the beans …

1. In a large sauce pan saute the onions with 3 Tablespoons olive oil over medium heat until translucent.
2. Add in crushed garlic and saute for 3 minutes.
3. Add cannellini beans and broth.
4. Cook until all beans are tender - mash down some of the beans to add some creaminess to the soup.

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Slow Cooker Cannellini Bean Soup with Fresh Rosemary

WEBFeb 18, 2016 · Cook on high heat for 5 to 6 hours, or until the cannellini beans are cooked, tender, and very fragrant. Remove the dried bay …

1. If you own a stovetop-safe slow cooker insert (alternatively, you can do this in a normal saucepan or skillet and transfer it to the slow cooker): Heat the insert over medium heat. Add the diced bacon and cook, stirring frequently, until the bacon is crispy and most of the fat has rendered. Using a slotted spoon, transfer the bacon, leaving the rendered fat behind, to a small bowl.
2. Add the sliced leeks to the pot and reduce the heat to medium-low. Sauté the leeks, stirring occasionally, until they are just beginning to soften, about 3 to 4 minutes. Add the diced celery, dried bay leaves, and fresh rosemary sprig, and sauté for an additional 5 to 6 minutes, stirring occasionally.
3. Transfer the insert to the slow cooker base. Add the cooked bacon, the rinsed cannellini beans, and chicken broth. Stir together. Cook on low heat for 8 hours, or until the cannellini beans are cooked, tender, and very fragrant. Remove the dried bay leaves and any tough rosemary stalks, if present.
4. Transfer one large ladleful of soup (roughly 1 cup) to a small food processor blender and puree until mostly smooth. Transfer the pureed soup back into the slow cooker with the remaining soup and stir.

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