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- 3 tablespoons extra-virgin olive oil plus additional oil for garnish
- 1 large onion, finely chopped (about 2 cups)
- 1 large carrot, finely chopped (about 1 cup)
- 1 large celery stalk, finely chopped (about 2/3 cup)
- 3 15-ounce cans cannellini (white kidney beans), drained
- 6 cups low-salt chicken broth
- 2 teaspoons minced fresh sage
- 2 2x2-inch Parmesan cheese rinds
- 3 ounces thinly sliced prosciutto, chopped
- Freshly grated Parmesan cheese
Heat 3 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery and sauté until vegetables are soft, about 10 minutes. Add beans, broth, sage, Parmesan rinds, and prosciutto; simmer over medium-low heat, stirring occasionally, until flavors blend and soup thickens slightly, about 40 minutes. Using tongs, remove cheese rinds.
Puree about 5 cups soup in processor and return to pot. Season with salt and pepper. DO AHEAD: Soup can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm before serving. Ladle soup into bowls and serve, passing grated Parmesan cheese and additional olive oil separately.
Cannellini Bean Soup
This cannellini bean soup is a much loved recipe in our family. It's our default dinner whenever we have a bunch of random vegetables that need to be used up or after an overly indulgent weekend when our bodies are singing out for anything with nutrients.
It's been sitting at the very back of the blog archives since January 2017 and was one of the very first recipes I published. The photos didn't do it justice, and it deserves its day in the sun. So I'm bringing it back today.
Feel free to make it your own by adding whatever vegetables you have on hand. I have a feeling this recipe will find it's way into your families favourites as it has ours.
- 1 ½ pounds sweet Italian sausage
- 2 cups 1/2-inch pieces celery
- 2 pounds zucchini, cut into 1/2-inch slices
- 2 (28 ounce) cans diced tomatoes
- 2 green bell peppers, cut into 1/2-inch slices
- 1 cup chopped onion
- 2 teaspoons salt
- 1 teaspoon white sugar
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ¼ teaspoon garlic powder
- 6 tablespoons grated Parmesan cheese, or to taste
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes drain and discard grease. Mix celery into cooked sausage cook and stir until celery is softened, about 10 minutes.
Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.
- 1 tablespoon butter
- 3 (3.5 ounce) links mild Italian sausage, casings removed
- 1 bulb fennel, finely chopped
- 3 cups chicken broth, divided
- 4 (15 ounce) cans cannellini beans, rinsed and drained, divided
- 1 teaspoon minced fresh thyme
- ½ teaspoon truffle salt
- 1 tablespoon extra-virgin olive oil, for drizzling (Optional)
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender blend on high until smooth.
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup mix to combine.
Recipe: Appetizing Vegetarian Pasta E Fagioli Soup
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We are very mindful that consuming healthy meals can help us truly feel better in our bodies. Increasing our intake of well balanced meals while reducing the intake of unhealthy ones contributes to a more balanced feeling. Eating more fresh vegetables helps you feel better than eating a portion of pizza. Sometimes it’s tough to find wholesome foods for treats between meals. You can spend hours at the grocery store searching for the right snack foods to allow you to feel healthy. Why not try one of many following nutritious snacks the next time you need some extra energy?
Just about the most popular treats is low fat yogurt. In fact, many people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. As a food, however, yogurt is one of the greatest things you are able to reach for. Along with calcium, it’s a good source of protein and vitamin B. Yogurt is very easy for the human body to digest and, depending on the type of culture used to make the yogurt youre eating, can also help regulate your digestive system. Easy hint: choose unsweetened yogurt and add walnuts or flaxseeds. It’s an simple way to minimize sugar while still enjoying a tasty snack.
You will find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Being healthier doesnt really need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to vegetarian pasta e fagioli soup recipe. You can have vegetarian pasta e fagioli soup using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Pasta E Fagioli Soup:
- Prepare 2 tbsp of olive oil.
- Get 1 of medium yellow onion, chopped.
- Provide 1 cup of carrots, chopped or julienned.
- Provide 4 stalks of celery, chopped.
- You need 1 dash of salt.
- Prepare 6 clove of garlic, minced.
- Take 4 quart of vegetable stock.
- Get 1 can (29 oz) of petite diced tomatoes.
- Provide 2 can (15 oz.) of dark red kidney beans, drained and rinsed.
- Get 2 can (15 oz.) of cannellini beans, drained and rinsed.
- Get 1 dash of oregano, dried.
- Get 1 tsp of rosemary, fresh.
- Prepare 4 oz of dried pasta.
- You need 2 tbsp of basil, fresh.
- Get 2 tbsp of Italian parsley, fresh.
- Take of parmesan cheese, fresh, shredded (optional).
Steps to make Vegetarian Pasta E Fagioli Soup:
- Add olive oil to a large soup pot over medium heat..
- When oil is hot (surface looks shimmery), add onion, carrots, and celery. Season with salt..
- When onion starts to turn translucent, add minced garlic..
- When onion is completely translucent, add stock to pot and turn heat up to high..
- Add tomatoes (juice and all), canned beans, oregano, and rosemary. Add salt to taste..
- When soup comes to a boil, reduce heat so that soup simmers..
- When vegetables are tender, add pasta, fresh basil, and fresh parsley..
- While pasta is cooking, taste broth and adjust seasoning if desired. (I added a little garlic powder.).
- When pasta is done, soup can be served, or it can be kept on low heat until time to serve..
- To serve, sprinkle 1-2 tablespoons shredded parmesan on each bowl of soup (if desired). To make it vegan, cheese can be omitted, or a dairy-free cheese such as Daiya mozzarella-style shreds can be substituted for the parmesan..
If you find this Vegetarian Pasta E Fagioli Soup recipe useful please share it to your friends or family, thank you and good luck.
Escarole and Cannellini Bean Soup in Parmesan Broth
The weather has been absolutely bone-chilling the past few days, making me crave pots and pots of soup. Soup seems to be that one thing that warms me to the core. This one is crazy delicious. It’s a spin off of my Italian Wedding Soup, without the meatballs and a bit more simple.
With lots of leafy escarole, a healthy, mild-flavored green and creamy cannellini beans all simmered in a buttery Parmesan broth. I love adding ribbons of egg at the end speckled with lots of freshly ground black pepper and a bit more grated Parmesan. Top this soup off with a generous squeeze of fresh lemon and of course, even more Parmesan and enjoy.
- 2 strips (2 ounces) bacon, finely diced
- 2 large leeks (white and light green parts only), sliced lengthwise, and thinly sliced
- 2 large celery stalks, diced (roughly 1 cup)
- 2 dried bay leaves
- 1 large hefty sprig of fresh rosemary, plus more for garnishing
- 1 lb Bob’s Red Mill Heritage Cannellini Beans, rinsed and picked over
- 6 cups (48 ounces) low-sodium chicken broth
- kosher salt
- freshly ground black pepper
- good-quality extra virgin olive oil, for drizzling
- 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.
- 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.
- 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.
- 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.
- Serve hot with a glug of extra virgin olive oil and a sprinkling of fresh chopped rosemary.
Minestrone Soup with Prosciutto, Parmesan, Cannellini Beans and Vegetables
Place the Prosciutto fat and the Parmesan cheese rind on a piece of cheesecloth.
Make a “purse” by enclosing the bundle with a string.
Heat the olive oil in a soup pot over medium heat.
Add the garlic and sauté until it turns brown, about 1 1/2 minutes.
Add the carrots, celery, and onions and sauté until the onion is glazed, about 4 minutes.
Add the salt, pepper, oregano, and tomato paste.
Add the chicken stock and the cheesecloth sack.
Bring to a boil and simmer for 20 minutes.
Add the broccoli, cauliflower, cannellini beans, and zucchini.
Simmer for 1/2 hour, or until the vegetables are tender.
Add the pasta and cook for another 15 minutes, or until the pasta is al dente.
At this point, the soup should have a nice thick texture.
When ready to serve garnish each bowl with the julienned Prosciutto, shaved Parmesan, diced tomato, and a sprig of fresh basil.
- 1 pound mild Italian sausage, casings removed
- 2 cups thinly sliced yellow onion (from 1 medium)
- 1 cup thinly sliced celery (from about 3 stalks)
- 1 cup thinly sliced fennel (from 1 small fennel bulb)
- 3 garlic cloves, chopped (about 1 Tbsp.)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 1 teaspoon black pepper, divided
- 1/4 cup dry white wine
- 6 cups chicken stock
- 2 (15-oz.) cans cannellini beans, drained and rinsed
- 1 (15-oz.) can fire-roasted diced tomatoes, undrained
- 16 (1⁄4-inch)s French baguette slices (from 1 large baguette)
- 1 tablespoon olive oil
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
- Chopped fresh rosemary
Heat a large Dutch oven over medium-high. Add sausage, and cook, stirring to crumble, until no longer pink, 6 to 8 minutes. Drain, leaving 1 tablespoon of drippings with sausage in Dutch oven. Add onion, celery, fennel, garlic, salt, red pepper, and 1/2 teaspoon of the black pepper. Cook, stirring often, until vegetables have softened, about 5 minutes. Add white wine, and scrape any browned bits from the bottom of the Dutch oven. Stir in chicken stock, beans, and tomatoes bring to a boil. Reduce heat to medium-low, and simmer 10 minutes.
Preheat broiler with oven rack 6 inches from heat. Place baguette slices on a rimmed baking sheet, and brush 1 side of each piece with olive oil. Sprinkle evenly with cheese and remaining 1/2 teaspoon pepper. Broil until cheese is melted and beginning to brown, 1 to 2 minutes. Remove from oven.
Ladle 1 1/2 cups soup into each of 8 bowls sprinkle with chopped rosemary, and serve with toasts.
Cannellini Beans with Tomatoes, Basil and Parmesan
FAST: 2 hours
Slow: 7 to 7½ hours 20 minutes active
These flavorful, creamy beans are comforting and rich, and vegetarian, too. We like to include a chunk of Parmesan rind with the beans as they cook it infuses the dish with rich, complex flavor. If you don’t have a piece of rind, don’t worry&mdashthe shaved cheese at the end adds plenty of savoriness. We prefer cannellini beans, but smaller white beans such as navy and great northern work, too. Smaller beans require the same soaking, but set the cooking time for only 12 minutes if pressure cooking or 6 to 6½ hours if slow cooking. Serve the beans as a side to simply cooked chicken, pork or lamb, or make them into a meal by offering a salad and crusty bread alongside.