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White Bean Vegetable Soup White Bean and Vegetable Soup Forks Over Knives exj

Ingredients 2 15-oz cans cannellini or white kidney beans (or 1/2 lb dried beans, soaked overnight in water), drained 1 tablespoon extra virgin olive oil 1/2 large yellow onion, chopped 1 tablespoon chopped fresh thyme 2 garlic cloves, minced 1/8 head green cabbage, cut into 1/2 inch pieces 1 cups Ingredients 2 cans (28oz - 800 grams) cannellini beans or white beans, drained 1 medium-size onion, diced 1 celery stalk, diced 1 large carrot, diced 1-2 garlic cloves, diced or pressed 1 cup (7 oz - 200 grams), frozen spinach * (optional) 2 medium-size potatoes, peeled and cut into chunks 1 Tbsp Ingredients 2 small zucchini, quartered lengthwise and sliced 1 cup each chopped onion, celery and carrot 2 tablespoons canola oil 3 cans (14-1/2 ounces each) vegetable broth 1 can (15-1/2 ounces)

great northern beans, rinsed and drained 1 can (15 ounces) cannellini beans, rinsed and drained 1 can 1 1/2 cups cooked white beans rinsed (one 15 ounce can or homemade from dry beans) 1 28 ounce can diced tomatoes 6-8 cups vegetable or chicken broth or water 2 sprigs fresh thyme 2 cups diced butternut squash 4-5 kale leaves ribs removed, roughly chopped salt and freshly ground black pepper to taste See also Ingredients 4 cups vegetable broth 2 cups water 1 onion, chopped 1 carrot, sliced 2-15 ounce cans white cannellini or navy beans, rinsed and drained 1 can fire roasted red tomatoes 2 cups kale, de-stemmed and chopped 1 cup whole wheat small elbow macaroni, uncooked juice of one lemon salt and pepper to taste Instructions Healthy and Hearty White Bean and Vegetable Soup 1. If you

want to use canned beans instead of dry, start at step 3. Reduce the water to 5 cups and proceed with adding2. Wait to add acidic ingredients like tomatoes, lemon juice, or wine until after the beans are almost fully cooked. 3. This Ingredients 1 tablespoon olive oil 2 cloves garlic, crushed 1 yellow onion, chopped 1 large carrot, chopped 1 (10 ounce) can golden corn, drained salt and pepper to taste 5 cups chicken broth 1 (15.5 ounce) can white beans 1 cup diced fresh tomatoes 1 teaspoon dried thyme 1 teaspoon dried summer savory 1 teaspoon dried parsley Directions This white bean soup is full of irresistible flavor, thanks to kale, lemon and tarragon! This healthy recipe will become an instant favorite. Ingredients 3 tablespoons olive oil 1 large sweet yellow onion, finely diced 2 Read More Here

medium carrots, peeled and finely diced 3 celery ribs, thinly sliced 6 cloves garlic, minced Ingredients 8 servings 1 lb. dried large white beans (such as lima or gigante), soaked overnight, drained 1 onion, trimmed, peeled, halved through core 3 ribs celery, trimmed, halved 1 oz. Add the beans, vegetable stock and water. Bring to a boil and stir in the tomato paste until it dissolves and add bay leaves. Simmer . Cover and simmer on low heat for about 30 minutes. Blend 1/4 of soup. Using a stick blender, blend about 1/4 of the soup mixture until soup is slightly thickened. Add tomatoes, zucchini and spinach .


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