Fire Roasted White Bean Soup with Spinach and Parmesan

Easy White Bean Soup

Heat the olive oil in a large pot or Dutch oven. Add the diced onion and cook for about 5 minutes. Stir in the garlic, Italian herbs, tomato paste. Add the white beans, tomatoes, broth, seasoning, and cook for 25-30 minutes. Remove from the heat and stir in the parmesan cheese, parsley and lemon juice.

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Add the tomato paste, garlic, red pepper flakes, rosemary (or thyme), and basil and cook for 1 minute, until fragrant. Add the broth, beans, tomatoes, and 1/2 teaspoon each salt and pepper. Scrape up any browned bits on the bottom of the pan and bring to a simmer.

Rosemary and Roasted Garlic White Bean Soup Closet Cooking

Give the soup a good stir and bring to a boil. Once boiling, reduce to a simmer and allow to simmer for 15 minutes partially covered. After the soup is done simmering, add in the roasted tomatoes and blend 2 1/2 cups of the soup in a blender until smooth or use an immersion blender to blend a small portion of the soup.

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Instructions. Prep your vegetables and drain and rinse your cans of beans. Heat one tablespoon of olive oil in a large pot over medium-high heat. Add the onion to the pot and cook for 3 minutes or until translucent. Add the garlic and cook for 30 seconds. Then add the carrots and celery and cook for 5 minutes.

Fire Roasted White Bean Soup with Spinach and Parmesan

Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together. Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes). Take off heat.

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Heat a large pot or dutch oven over medium heat and prep veggies. Add oil, then onion, garlic, carrot and stir. Season with salt, pepper, and spices and stir again to coat. Next add squash, potatoes, fire roasted tomatoes, tomato sauce and veggie stock. Bring soup to a simmer and then reduce heat to low and cover.

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In a large skillet, heat the olive oil or water (for oil-free cooking) over medium heat. Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.

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The combination of fire roasted tomato, white bean, and parmesan in this soup sounded delicious. This soup was super quick to make. It comes together in about 45 minutes total for prep and cooking.

Fire Roasted White Bean Soup with Spinach and Parmesan

Cook for 3-4 minutes, then add garlic and continue cooking until potatoes are tender. Add tomato paste, Italian seasoning, and red pepper flakes and continue cooking for another 5 minutes, stirring often. Pour in tomatoes with juices, beans, and broth and bring heat down to low. Simmer for 20 minutes. Stir in heavy cream and parmesan until.

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Add the beans and stock to the pot, then bring it to a boil. Once the soup reaches a boil, lower the heat and cover the pot with a lid, leaving a small crack for steam to escape. Cook the soup for approximately 30-40 minutes, stirring just a couple of times. Add the leafy Swiss chard, diced tomatoes, and parmesan rind.

TurkeyWhite Bean Soup Recipe How to Make It

Instructions. Drain and rinse beans. Dice onion and mince garlic. Heat a large dutch oven or heavy-bottomed pot to medium-high heat with 2 tsp olive oil. Sauté onion for 5 minutes to soften, then add garlic, crushed red pepper flakes, salt, pepper, and fresh herbs. Cook for an additional minute, stirring constantly.

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This will give the soup a little extra thickness but can 100% be skipped if desired. Add broth, fire-roasted tomatoes, white beans. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.

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Remove the lid and stir in the cream. Stir in the parmesan cheese and the spinach. Cook for 5 to 10 more minutes, stirring often, as the cheese melts and spinach wilts. Taste and season the soup additionally with salt and pepper as needed. Serve immediately, topping with extra parmesan and crushed red pepper.

Fire Roasted White Bean Soup with Spinach and Parmesan

Stir and sauté for 1 minute. Add vegetable broth, diced tomatoes, white beans (rinsed and drained), and balsamic vinegar. Increase heat and bring to a light boil. Once boiling, reduce heat to medium-low, cover, and simmer for 10 minutes. Meanwhile, roughly chop kale (large stems removed).

Rosemary and Roasted Garlic White Bean Soup Closet Cooking

Start with sauteing the onions in a little oil or water for about 5 minutes. Add the carrots, celery, and herbs, saute for an extra 2 minutes. Next, add in the tomatoes, beans, quinoa, and pour the broth over top. Bring to a boil, reduce heat and simmer for 20 - 25 minutes. Lastly, stir in the kale at the end.

FireRoasted Tomato & Mung Bean Soup Minimalist Baker Recipes

Drain and rinse beans. Heat a large pot or dutch oven to medium-high heat with oil and butter. Sauté onions, celery, and carrots unil tender. Add garlic and spices (Italian seasoning, salt, and pepper) and sauté for about a minute more. Add broth (or stock) along with beans and optional parmesan rind.