How To make Summer Bean& Basil Soup
SOUP:
1 lb Haricot beans, soaked
3 md Carrots, sliced thinly
3 ea Leeks, sliced thinly
3 md Potatoes, diced
3 ea Zucchini, sliced thickly
8 oz French beans, chopped
4 oz Elbow macaroni
Salt & pepper BASIL SAUCE:
4 ea Garlic cloves, crushed
1 oz Basil leaves
1/4 pt Olive oil
Drain the soaked beans & place in a soup pot. Cover with fresh water & bring to a boil. Cover & simmer for 1 hour. Drain well. Add the carrots, leeks & potatoes to the cooked beans. Cover with 5 pints of cold water, bring to a boil & simmer, uncovered, for 30 minutes. Add the zucchini, French beans & macaroni
with the salt & pepper. Return to the boil & simmer for 20 minutes. While the soup is cooking prepare the basil sauce. Mix the basil leaves & garlic in a blender. Gradually add the oil until you have a smooth paste. Servew separately with the hot soup. For a complete meal, serve with plenty of fresh home-made bread.
How To make Summer Bean& Basil Soup's Videos
Zucchini Basil & Feta Soup
Use this link for the written recipe:
Creamy Tomato Basil Bisque
Tangy tomatoes, sweet basil and Kemps Heavy Cream combine to create a savory soup you'll want to make again and again! Find the complete recipe here:
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White Bean & Butternut Squash Soup Recipe || KIN EATS
Hungry for more? Savor tasty KIN EATS videos & recipes here: See the full White Bean & Butternut Squash Soup recipe by clicking on Show more below!
Subscriber salsalitoturkey ( sent us one of her favorite weeknight recipes: a simple but hearty white bean and butternut squash soup. It's the perfect one-pot meal for a lazy night and so delicious! Many thanks, salsalitoturkey!
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Butternut Squash and White Bean Soup
Makes 2 quarts (1.9 L)
1 medium butternut squash, peeled, seeded and cut into ½ inch (13 mm) cubes
1 bay leaf
3 or 4 sage leaves
1 large garlic clove
2 onions
2 tablespoons (30 mL) extra-virgin olive oil
3 cups (700 mL) chicken broth (or vegetable broth)
2 16-oz (450 g) cans of white beans (cannellini or navy)
Country style bread
Dice onions and garlic. Heat olive oil in a pan and add the onions. Sautee until golden, about 5 minutes.
Add the garlic, sage leaves and bay leaf. Cook for 2-3 minutes.
Add butternut squash and broth. Cook at a simmer until squash is tender, about 20 minutes.
Add beans and continue to let simmer.
Slice bread into hearty slices. Brush olive oil onto each side and toast in oven or on a grill pan with nice grill marks.
Serve soup with a slice of grilled bread for dipping!
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This cozy high protein anti-inflammatory soup is golden
You've heard of golden milk, but what about vegan golden soup!
You are going to absolutely love this recipe, especially as we head into the winter months. It's comforting, nutritious, flavorful, and will just truly make you feel good from the inside out.
Give it a try and let me know what you think!
★Recipe ★
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Timestamps:
00:00 How to make Vegan Golden Soup
3:52 Vegan Golden Soup Finished
4:00 How I started to warm up to soup
5:00 Golden Milk elevated
5:37 Why these vegetables make this dish
6:35 Swapping Red Curry Paste
7:16 What to do if you don’t have a high speed blender
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Hearty Tuscan White Bean & Pasta Soup with Arugula
1/2 lb small pasta of your choice
2 boxes vegetable broth
1 can cannellini beans
1 can diced fire roasted tomatoes
3 carrots
3-4 celery stalks
1 yellow onion
1 bag arugula
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1/4 tsp chili flakes
Salt to taste
Brittany’s Bites: Lemon-Basil Pasta Salad
Brittany is combining the fresh flavors of lemon and basil in this pasta salad that’s perfect for a summer gathering.