SIMPLE Mediterranean White Bean Soup
Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein.
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Vegetarian Lemon Rice Soup:
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Hearty Vegan Chili:
???? SOUP INGREDIENTS
1 tablespoon olive oil
1 large onion chopped
2 garlic cloves minced
1 large carrot chopped
1 celery rib chopped
6 cups vegetable broth
1 teaspoon dried thyme
½ teaspoon oregano
1 teaspoon kosher salt
½ teaspoon black pepper
3 15-ounces canned white beans drained and rinsed
2 cups baby spinach
Fresh parsley for serving
Grated parmesan cheese for serving
INSTRUCTIONS
1. In a large pot or saucepan, heat olive over medium high heat. Add onions and garlic; cook until onions are translucent, and garlic is fragrant, about 2-3 minutes, while stirring regularly. Add in the carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
BOWLS:
OVEN POT:
SINGLE BURNER:
SALT & PEPPER SHAKERS:
CUTTING BOARD:
⏱️ TIMESTAMPS:
0:00 Introduction
0:30 Let’s get started
0:57 Adding onions
1:09 Adding remaining aromatics
1:49 Adding beans and broth
2:11 Simmering the soup
2:43 Adding spinach
3:05 Serving the soup
3:45 Taste test
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#soup #souprecipe #vegan #vegansoup #veganrecipe
A Classic Salad Nicoise Recipe with an Innovative Twist
Watch and learn how to make a Salad Nicoise recipe classic style and then how to turn it up a notch and add a modern twist. Salad Nicoise was originally served to kings on the French Riveria with ingredients native to the area.
Throughout this presentation Chef Jon-Paul Hutchins demonstrates cooking and knife techniques, along with some great tips you can use every day. You'll be on your way to impressing your friends and family as you try out some new skills.
Watch more cooking demonstration and techniques on chefs.edu. To learn the way to turn your passion for cooking into a future that's anything but ordinary, call or visit Le Cordon Bleu at chefs.edu.
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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????MY GEAR:
APRON:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
MASAHIRO CHEF'S KNIFE:
MY FAV STAINLESS BOWL:
*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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AMAZINGLY EASY 10 MIN Thai Basil Pork | MUST-TRY RECIPE Pad Horapa
Thai Basil Pork is a very popular dish amongst Singaporeans and luckily, this dish is really easy to cook at home. All you need is 10 minutes and you have yourself a super delicious dish which goes excellent with Thai jasmine rice. Try it! I know you won’t regret it. Oh by the way, I highly recommend you to get a pot of Thai basil which is actually more economical in the long run than to buy them in batches from the supermarket.
Refer to the ingredient list below or go to our website for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
Ingredients:
Serves 4
280g of minced pork or chicken
3 cloves of garlic- chopped
1 teaspoon of sugar
0.5 tablespoon of dark soya sauce
1 tablespoon of fish sauce
1 tablespoon of oyster sauce
2 bird’s eye chilli- deseeded & chopped
1 handful of Thai basil leaves
3 Easy Healthy Quinoa Salad Recipes | Just 5 Ingredients
Learn how to make each of these easy, healthy quinoa salad recipes using just 5 ingredients each. Minty Pea Quinoa Salad, Mango Black Bean Quinoa Salad + Tomato and Feta Quinoa Salad. ✳︎SUBSCRIBE:
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MINTY PEA QUINOA SALAD RECIPE (PRINT:
1 cup cooked quinoa
1 cup frozen peas, defrosted
2 tbsp. scallions, thinly sliced
1/4 cup fresh mint, chopped
The juice + zest of half a lemon
Salt and pepper to taste
Combine all ingredients in a large bowl, mix well. Serve and enjoy.
Makes 2 cups of salad.
Nutrients per cup: Calories: 171; Total Fat: 1.8g; Saturated Fat: 0.2g; Cholesterol: 0mg; Carbohydrate: 30.9g; Dietary Fiber: 6g; Sugars: 4.3g; Protein: 8.1g
MANGO BLACK BEAN QUINOA SALAD RECIPE (PRINT IT:
1 cup cooked quinoa
1 orange bell pepper, diced
1 clove crushed garlic
1 cup of black beans, drained and rinsed
1/2 mango, diced
Juice from one lime
Salt and pepper to taste
Combine everything in a large bowl, mix well. Serve and enjoy.
Makes 2 cups of salad.
Nutrients per cup: Calories: 272; Total Fat: 2.7g; Saturated Fat: 0.3g; Cholesterol: 0mg; Carbohydrate: 51.7g; Dietary Fiber: 9.4g; Sugars: 8.4g; Protein: 11.3g
TOMATO + BASIL QUINOA SALAD RECIPE (PRINT IT:
1 cup cooked quinoa
1 cup diced tomatoes
1 clove crushed garlic
1/3 cup feta cheese, crumbles
1/4 fresh cut basil
salt and pepper to taste
Combine everything in a large bowl, mix well. Serve and enjoy.
Makes 2 cups of salad.
Nutrients per cup: Calories: 187; Total Fat: 6.7g; Saturated Fat: 3.3g; Cholesterol: 13mg; Carbohydrate: 23.9g; Dietary Fiber: 4.4g; Sugars: 3.2g; Protein: 8.9g
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