1 c Dried white beans 8 c Vegetable stock or water 1 Bay leaf 1/2 c Chopped celery or Swiss -chard stems 1 tb Unrefined vegetable oil 1 qt Washed and chopped Swiss -chard leaves 1 tb Bragg's Liquid Aminos 3 tb Rice vinegar Cover the beans with water and soak for 6-8 hours, or overnight. (In hot weather, put the soaking beans in the refrigerator to keep them from fermenting.) Before cooking, drain and combine the beans with vegetable stock, or fresh water, and a bay leaf. Bring to a boil and simmer for 1 1/2 hours or until tender. In a skillet, saute celery in oil and add to beans with other ingredients. Cook until chard is tender but still bright green, about 5-10 minutes. Remove bay leaf.
How To make Summer White Bean Soup's Videos
Summer Squash Soup with White Beans
Italian White Bean & Sausage Stew - Food Wishes
Not everyone is lucky enough to grow up with an Italian grandmother around, but this hearty, comforting, and delicious Italian White Bean & Sausage Stew is a little bit of what that’s like, in bowl of food form. Above and beyond the warm feels, this easy to make “stew” is fast and very affordable, especially if you use dried beans.
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Vegan White Bean Soup with Rosemary and Garlic
This easy vegan white bean soup with rosemary and garlic only requires nine ingredients that you may already have in your kitchen. It's a comforting gluten-free soup that's full of flavour, so make it whenever you crave a delicious plant-based dinner without too much effort.
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The Best Summer Soup You've Probably Never Heard Of
Today we're making Italian zucchini soup with broken spaghetti. Traditionally this soup is made with cacuzza and its leaves (tenerumi) but this version makes this classic a whole lot more accessible. I hope you enjoy it!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** ITALIAN ZUCCHINI SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
½ pound (227g) spaghetti - broken into bite-size pieces 5 tablespoons (75g) extra virgin olive oil - plus more for serving 1 medium onion - diced 6 cloves garlic - chopped ¼ teaspoon crushed red pepper flakes - optional 4-5 medium zucchini - cubed 1 14-ounce (400g) can plum tomatoes hand crushed, see notes below 6 cups (1440g) water or stock - plus more if needed salt and pepper - to taste ¼ cup basil - chopped ¼ cup parsley - chopped Pecorino Romano - for serving
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Fennel, Tomato And White Bean Soup
This Fennel, Tomato and White Bean Soup is the perfect comfort food for some of the colder days headed our way. It comes together in a flash and by letting the soup simmer and reduce down for just 20 minutes, you end up with a thick, creamy base that tastes like it' been on the stove all afternoon.
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Gordon Ramsay's Soup Recipes | Part One
Here are some great soup recipes for you to try. Whether you want a roasted tomato soup or fancy something with a bit of a kick, like a spicy clam noodle soup - we've got you covered.