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2 Easy White Bean Soups

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Soup 1: White Bean & Tomato Soup // Soup 2: Rustic White Bean & Pesto Soup

Ingredients

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  • SOUP 1 (White Bean & Tomato):
  • 1 1/2 cups beans, cooked with 1 teaspoon rosemary and 6 garlic cloves
  • Bean broth
  • 1 plum tomato, chopped
  • 1/4 cup curly parsley
  • 4 teaspoons white balsamic vinegar
  • salt and pepper to taste
  • SOUP 2 (Rustic White Bean & Pesto):
  • FOR PESTO:
  • 1 cup fresh basil
  • 4 tablespoons fresh dill
  • 2 garlic cloves
  • 1/3 cup olive oil
  • 1/3 cup Parmesan cheese
  • FOR SOUP:
  • 1 medium yellow or red candy onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 3 plum tomatoes, chopped and seeded
  • 1 red potato
  • 2 1/2 cups bean broth
  • 5 1/2 cups water
  • 1/8 teaspoon turmeric
  • 2 cups cooked beans
  • 1/4 cup elbow pasta
  • 1 small zucchini
  • 1/2 cup green beans, cut into 1-inch pieces
  • 1 handful chopped kale
  • salt and pepper to taste

Instructions

  1. Prepare for Soup 2 by scooping out two cups of cooked beans and 2 1/2 cups of the bean broth and reserving these. Use the remaining beans and broth for Soup 1 (White Bean & Tomato).
  2. SOUP 1 (White Bean & Tomato):
  3. Bring remaining beans and broth to a simmer, add tomato, parsley, vinegar and desired salt and pepper and cook until heated through.
  4. SOUP 2 (Rustic White Bean & Pesto):
  5. To make the pesto, chop basil and dill in food processor. Stir in olive oil and parmesan cheese. Set aside. This can be made one day ahead.
  6. Saute onions, carrot and celery.
  7. Add tomatoes, potato, bean broth, water, turmeric and, if desired, salt, and bring to a boil. Reduce heat and simmer about 30 minutes. Check that potatoes are soft, then add the cooked beans, kale, zucchini, and green beans and cook according to time required in pasta directions. Stir in pesto and add freshly ground black pepper to taste.
  8. Serve with a hearty slice of bread!

Find it online: https://wolffsapplehouse.com/two-easy-bean-soups/