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White Bean and Pasta Soup

White Bean and Pasta Soup

Ingredients

  • 3 1/2 cups (or more) water
  • 2 to 2 1/2 cups cooked white beans with 3/4 cup reserved cooking liquid (see Cannellini Beans with Garlic and Sage)
  • 1 large tomato, seeded, finely chopped
  • 1 cup small pasta (such as farfalline)
  • Extra-virgin olive oil (for drizzling)

Recipe Preparation

  • Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, beans with cooking liquid, and tomato and bring to simmer. Reduce heat to medium-low and simmer 25 minutes to blend flavors, stirring occasionally. Mix in pasta; bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 1/2 cupfuls if very thick, about 10 minutes. Season soup with salt and pepper.

  • Ladle soup into bowls. Sprinkle with chopped green onions, drizzle with extra-virgin olive oil, and serve.

Nutritional Content

One serving contains the following: Calories (kcal) 257.0 %Calories from Fat 31.9 Fat (g) 9.1 Saturated Fat (g) 1.1 Cholesterol (mg) 0 Carbohydrates (g) 35.5 Dietary Fiber (g) 6.8 Total Sugars (g) 5.0t Net Carbs (g) 28.6t Protein (g) 8.5tReviews Section

Pasta Fagioli Soup Mix in a Jar

This Pasta Fagioli soup mix in a jar is part of my series of making soups that can be stored in our pantries. Mark and I love a hot bowl of soup with a slice or two of homemade bread. What I like about this recipe is I made it a vegetarian soup mix in a jar, but you can always add some leftover cooked ground beef when you cook it yourself.

Don’t you love those meals you start in a slow cooker and it cooks throughout the day. You know dinner will be ready tonight with very little work? I sure do. This soup has a tomato base which is one of my all-time favorites, add some beans and a little pasta and it’s a little bit of heaven in a bowl.

When I make my sourdough bread, I freeze two loaves for soup night so it’s ready to go when the soup is cooked, life is so good! I thaw it the night before and it’s ready when the slow cooker finishes cooking my dinner.


Pasta and white beans with garlic-rosemary oil

If you have a thing for chocolate, the world is your oyster. On this very site, 86 of the just over 800 recipes boast a significant chocolate component and entire sections of bookstores will be happy to fill in any cravings I missed. If you have a thing for bacon, the internet would be overjoyed to find you places to put it, zillions, even, although I’d proceed with caution before auditioning a couple. But if you have a thing for something slightly less of a prom king/queen ingredient, say, tiny white beans, well, it can be tough. It’s not there are no uses for them, it’s just that when you’re very much in love, there are never enough ways to be together. And if you’re me — someone who sometimes ups and makes a mega-pot of white beans just because you feel like it, presuming you’ll find things to do with them later — you sometimes end up scrambling, yanking down nearly every cookbook in your collection but still coming up bereft of uses outside the well-trodden soup-and-salad territory.

So tell me: What are you favorite uses for beans outside the ever-popular realm of chili, tacos, soup and salad? Really, I’m hankering for more inspiration. I ended up finding some — but never enough — in this month’s Bon Appetit, in a stack of pasta recipes you will find it impossible to choose among from Sara Jenkins of Porchetta and Porsena (and green bean salad, sigh) fame. I was so charmed by the short tubes of pasta with chickpeas, I made it almost immediately but maybe it was because I’ve overdone it on chickpeas this month, but I kept thinking it would be nice with something… daintier. And considering that it is an established fact (um, in Italy, where I suspect both my white bean and artichoke obsessions could roam free) that white beans, garlic, rosemary and olive oil are a combination sent from above, I had a hunch they’d be happy here too.







The result is a great pasta for this time of year, deeply comforting and hearty but not overly decadent. There’s no heavy cream or cheese, or dairy at all there’s no bacon (I’m sorry) or even a pinch of meat. And you won’t miss any of these things because, like a certain soup I have missed immensely since last week, it’s the finish that makes the dish — in this case, a sizzling oil with not just garlic but freshly minced rosemary too. If you finish that with a few pinches of sea salt, oh boy. You’ll see. It’ll make a convert out of you too.


Book Tour II: Just in case your missed the announcement a couple weeks ago, The Smitten Kitchen Book Tour marches on in February and March, with eight cities (hello, Atlanta/St.Louis/Minneapolis/Salt Lake/Denver/Raleigh/Montreal! plus an additional, awesome event in Brooklyn). I hope this means we finally get to meet.

Pasta and White Beans with Sizzling Garlic-Rosemary Oil
Adapted, barely, from Sara Jenkins via Bon Appetit

For the pasta, I used pennete, because I thought it nicely matched the little white beans (Rancho Gordo’s Alubia Blanca). Sara Jenkins called for ditalini to go with chickpeas. You can use whatever you’d like — short tubes, even elbows, and canned beans are just fine here.

I streamlined the recipe a bit to reduce the number of bowls and pots used, because I’m having the kind of week where if I see another dirty dish, I’ma run far away ahem, to make things easier.

This makes a lot of pasta, because you’re using a whole pound plus two cans of beans, so it’s a great recipe to consider halving if you wish to finish it before spring comes.

1 medium onion, cut into big chunks
1 medium carrot, in big chunks
1 celery stalk, in big chunks
6 garlic cloves, 4 left whole, 2 finely chopped
1/2 cup flat-leaf parsley leaves
1/4 teaspoon crushed red pepper flakes (or to taste)
1/2 cup olive oil, divided
Coarse or kosh salt
2 to 3 tablespoons tomato paste
3 1/2 cups cooked, drained beans (save cooking liquid for water in recipe, if desired) or 2 15-ounce cans small white beans (such as Great Northern or Cannelini), rinsed
1 pound short tube pasta (see suggestions above)
1 tablespoon minced fresh rosemary

Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes (to taste) in a food processor until finely chopped. Heat 1/4 cup oil in a large, heavy pot over medium heat and add vegetable mixture to pot. (Quickly rinse, but no need to fully wash, food processor as you’ll use it again shortly.) Season generously with salt. Cook, stirring from time to time, until vegetables take on a bit of color, about 10 minutes. Add tomato paste (original recipe calls for 2T but we enjoyed it with 3) and cook it into the vegetables for another minute. Add 1 cup water or bean cooking liquid and use it to scrape up any bits stuck to the pot. Let simmer until liquid has almost disappeared, about 5 to 8 minutes.

Add beans and 2 more cups of water (or bean cooking liquid) to the pot and simmer until the flavors meld, about another 15 minutes.

Meanwhile, cook pasta until al dente, or still a little firm inside. I know you didn’t ask for one, but can I insert an argument for al dente pasta here? The thing is, you don’t want your pasta to fully cook in the water. If you do, it won’t have any absorbency left to drink up and become with that delicious sauce. I have really found that finishing pasta in its sauce is the single thing that most swiftly improved the quality of my pasta dishes.

Reserve 1 1/2 cups cooking water from your drained pasta.

Transfer one cup of the bean mixture to your rinsed food processor and purée it until smooth, then stir it back into the sauce to thicken it. Add drained pasta and 1/2 cup cooking liquid to bean sauce and cook the mixture together, adding more pasta cooking liquid as needed, until the sauce coats the pasta, about 1 to 2 more minutes.

To serve: Heat remaining 1/4 cup olive oil in a tiny saucepan over medium-low heat with garlic and rosemary, until sizzling stops. Divide pasta between serving bowls and drizzle garlic-rosemary oil over each. If you’re us, you’ll finish this with a few flakes of sea salt. Eat at once.


15 CANNELLINI BEAN RECIPES YOU WILL LOVE!

From creamy delicious soups to flavorsome salads, bruschetta, pasta recipes, toasts and much more!

There are so many occasions when you’re tired, hungry and you crave something filling, satisfying, but simple and quick. And that’s when the convenient Italian cannellini beans, with their fluffy texture and hearty flavor, will save your meal in no time.

Healthy, cheap, packed with nutrients and so convenient, canned cannellini beans are a great cupboard essential. They are so versatile and make the perfect, quick, delicious midweek meal for the whole family.

And I’m sure here you’ll find the cannellini bean recipes you’re looking for!

This creamy flavor-packed cannellini bean soup will blow your mind!
It’s vegan, thick, comforting, tastes amazing, and it’s one of my favorite cannellini bean recipes!

Not only vegan cannellini soup recipes but also amazing bruschetta! These little crunchy toasts are topped with scrumptious smoky beans, thyme, chili flakes, fresh garlic, and olive oil. Delicious!

This hearty cannellini and kale soup is chock full of veggies and filling. It’s the kind of soup that warms you up, healthy and full of flavor.

This easy canned bean salad recipe combines cannellini beans and their amazing texture with juicy tomatoes, savory olives, and refreshing parsley. All tossed in a fantastic homemade lemon garlic dressing. So simple and so good!

This quick white bean pasta turn canned cannellini beans into a wonderful 1-pot family meal ready in less than 15 minutes packed with fresh ingredients.

This one is a luscious lemony white bean dip that whizzes up easily in the food processor, perfect for any party. Another fabulous vegan cannellini bean recipe!

This is not an average bean soup, this is an awesome vegan soup with big flavor. I cook it the way my mum used to, loaded with chili flakes, parsley, and garlic, a burst of flavor. Needless to say, this is one of the best cannellini soup recipes I’ve ever had!

What about a cannellini bean salad recipe with punchy and tangy sun dried tomatoes and ready in less than 15 minutes? Serve as a simple side, as a starter or enjoy as a light lunch or dinner.

Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa is rustic, hearty and some of the best cannellini bean recipes you’ll make all fall and winter long!

This creamy and luscious soup is topped with crunchy bacon, some fresh herbs, and croutons. Delicious!

A delicious pasta dish with a garlicky lemon dairy-free white bean sauce served alongside roasted asparagus. It comes together easily, perfect for a weeknight dinner.

This leek & cannellini bean mash takes 5 minutes, is packed with protein and nutrients and tastes incredible. So creamy! Then top with vegetables like Tenderstem Royale which adds amazing color and crunch.

Lots of aromatics, crushed tomatoes, Tuscan kale, and pasta turn this cannellini bean recipe into a hearty meal-in-a-bowl situation. It’ll warm you right up on cold days, and tastes even better the next day.

This vegan cannellini bean stew recipe is savory, satisfying, and comforting. Requiring less than 10 ingredients and this soup comes together in a pinch. It’s the perfect meal for those busy winter weeknights.

Vegan white bean soup, made with potatoes, carrots, onions, rice, cilantro, and cannellini beans. This soup is nutritious, comforting and delicious!

Quick, easy, and delicious! This super side pairs slightly bitter chard with sweet honey, cannellini beans and toasted almonds and comes together in easily in under 15 minutes.

How to cook cannellini beans in instant pot? This recipe makes flavorsome cannellini beans in instant pot, served with crumbled feta and fresh basil.

NOTES & FREQUENTLY ASKED QUESTIONS:

You can find either canned or dried cannellini at your local store. And even if the dried counterparts deliver more flavor and a better texture, for convenience and zero prep time, canned cannellini beans are definitely a must-have staple in any cupboard.

ARE CANNELLINI BEANS GOOD FOR YOU?

Yes, they’re an excellent source of fiber and important micronutrients. Plus, they’re packed with protein and contain zero fat. Big bonus if you’re vegan or if you simply try to throw together a delicious meat-free meal from things readily to hand.

BETTER CANNED OR DRIED BEANS?

Although canned cannellini beans work fine in any recipe, if you have the time, it’s worth the effort to make your own beans at home, mostly because:

  • They’re cheaper
  • They taste better
  • They freeze beautifully
  • You can use the bean cooking water as a flavorsome broth

HOW LONG DOES IT TAKE TO COOK CANNELLINI BEANS?

To speed cooking time, dried cannellini should be soaked before cooking.
Soak them in lots of cold water from a minimum of 5-6 hours to overnight. Drain and rinse, then put them in a large pan, cover with water and bring to the boil, reduce the heat, and cook until tender (it might take from 30 to 50 minutes).

Plus, cooking a big batch of beans, and freezing the rest, will save you energy and money!

TIP: it’s a good idea to add a few bay leaves and pieces of vegetables such as carrots, celery or onion, into the cooking water. They will make the thick and nutrient bean broth delicious, which you can use to add flavor to soups and stews.

DO YOU HAVE TO COOK CANNED CANNELLINI BEANS?

NO, canned cannellini beans are so convenient and already cooked, that means they can be eaten without additional cooking. However, before using them in any recipe, drain and possibly rinse them.

In conclusion, canned or dried, in soups or in salads, in stews or in toasts, vegan or not vegan, the hearty and creamy cannellini beans are just delicious!

And if you enjoy one of these amazing cannellini bean recipes, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!


Ingredients: Pasta and Bean Soup Pašta Fažol

  • 400g dried white beans or red kidney beans
  • 100g smoked pork bones
  • Three kranski sausages
  • 5 litres of water
  • 2 carrots, cut into 2cm chunks
  • 2 medium potatoes, cut into 2cm cubes
  • Olive oil
  • 1 large onion diced
  • 150g pancetta, coarsely chopped
  • 1 tsp smoked paprika
  • 4 cloves of garlic finely diced
  • 1/4 bunch of parsley finely diced
  • 1 tsp tomato paste
  • 60 g pasta, I like shells but you can use any short pasta
  • salt and pepper to taste.

Directions

Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and the tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent 8 to 10 minutes.

Add the garlic, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.

Stir in the beans, broth, thyme and the bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.

Simmer for 20 minutes or until the vegetables are tender. Add the pasta and cook for 5 minutes more, and then add the spinach or kale and cook until its bright green and tender and the pasta is cooked, about 5 minutes more.

Take the pot off of the heat and remove the thyme sprigs and bay leaves. Stir in the lemon slices. Taste and season with more salt and pepper. Serve. The lemon slices are not intended to be eaten, but they add a lovely lemon flavor to the soup.


Vegan Minestrone – Veggies Pasta & White Bean Soup

Vegan Minestrone – White Bean Soup with Elbows, Veggies, Basil and vegan parmesan. Can be gluten-free, nut-free. Soy-free Vegan Dairy-free Recipe.

Winter greys were bringing me down, so I decided it was time to whip up my minestrone.

One pot, tomatoey bowl of goodness filled with veggies, beans and pasta. Use any beans or combination of beans and pasta of choice. Use up any leftover veggies. The soup inevitably becomes everything but the kitchen sink soup, except probably okra. No okra for me in soup. I like my minestrone less tomatoey. Some canned tomatoes work out great instead of paste. Add some tomato paste for a thicker soup or for flavor if needed. Garnish with basil and vegan parmesan. Serve with crusty bread, garlic rolls or crackers.

It snowed a bit today in Seattle and my playlist is on holiday song repeats. It’s beginning to look a lot like Christmas….. Time to whip up cookies and gingerbread things.

I am thankful to have Drizzle and Shine in Seattle making it easy to shop ethical clothing. Finding options that are made of natural plant material is somewhat easy, but finding clothes that are not made in sweatshops, by child labor, by exploited labor, is fair trade, organic and uses sustainable and ethical practices, can take up hours to search for. Jean makes it all easy by doing all that research and curating some in her store. We got a Save the Duck winter jacket that uses no down feathers.

In other fun news, Peta India sent out a Vegan gift basket to 140 celebrities from the film industry(Bollywood) in India and they included my cookbook! I am not sure if all the packages will get to people and if they will open them. I mentioned the book to a few of the celebs on twitter and did get a few tweets back, so yay! Please do retweet some of my tweets so they/their cooks get the book and try some amazing vegan food.


Spinach and White Bean Soup

Yield: 6 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

A healthy and hearty, comforting soup – chock full of fresh spinach, white beans and orzo pasta – made in less than 30 min!

Ingredients:

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 4 cups vegetable stock
  • 2 bay leaves
  • 1 cup uncooked orzo pasta
  • 2 cups baby spinach
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.
  2. Whisk in vegetable stock, bay leaves and 1 cup water bring to a boil. Stir in orzo reduce heat and simmer until orzo is tender, about 10-12 minutes.
  3. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley season with salt and pepper, to taste.
  4. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


For this recipe, you’ll need celery, onion, garlic, cannellini beans, Ditalini pasta, Pecorino Romano cheese and chicken broth. Ditalini is a small tubular shaped pasta and is the perfect size for this soup.

Start by sautéing the celery, onion, and garlic in a little olive oil in a medium-sized pot. Once the vegetables start to soften, add the chicken broth and bring to a boil.

Reduce heat to medium then add your beans, cheese, and pasta. Allow the soup to simmer for approximately 20 minutes or until the pasta is cooked.

This recipe can be ready in about 30 minutes and makes approximately 8 cups of soup. It’s really filling, but we like to eat ours with a loaf of warm, crusty Italian bread so we can dunk it into the broth…YUM!


30-Minute Tuscan White Bean Soup Recipe

Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.

Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper.

Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread.


Watch the video: Λευκή φασολάδα με πράσο και μυρωδικά - Πας μαγειρεύοντας (January 2022).