This delicious Easy Italian White Bean Stew is a wonderful choice on a cold day! Healthy, hearty, delicious and easy, it’s my go-to recipe for all of the above.
Flavored with garlic, rosemary, and oregano, it can be a vegetarian option as well (leave out the bacon and use vegetable broth). This stew comes together in just 45 minutes. Yes!!!
Begin by cooking the bacon pieces for 3-4 minutes. Add the onion, celery and garlic and continue cooking until the veggies are tender, about 5 more minutes. Add the white wine and scrape up any browned bits that are stuck to the bottom of the stockpot. Cook until the wine is reduced in half. This will only take a couple of minutes.
Add the beans, broth, cheese rind, spices and lemon zest and cook for about 25 minutes.
At this point, stir in the spinach and lemon juice. Cook for about 5 more minutes and add more salt & pepper, if necessary.
To serve, ladle into bowls, drizzle olive oil and top with a sprinkling of parmesan cheese and chopped parsley.
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Easy Italian White Bean Stew
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients
- 2 tbsp extra virgin olive oil
- 4 ounces bacon, diced small (about 4 strips of bacon)
- 1 & 1/2 cups yellow onion, diced
- 1 cup celery, diced
- 3 large cloves of garlic, minced
- 1/2 tsp crushed chili flakes
- 3 tbsp white wine
- 2 (15-ounce) cans no-salt added Great Northern beans, drained and rinsed (cannellini beans & white kidney beans work here as well)
- 4 cups of vegetable or chicken broth
- 1 parmesan cheese rind (2-3 inches long)
- 1 tsp dried rosemary or 1 tbsp fresh chopped rosemary
- 1/2 tsp dried oregano
- 1 bay leaf
- zest of 1/2 lemon
- 1 tsp kosher salt, or more to taste
- 1/2 tsp freshly cracked black pepper, or more to taste
- 3 cups baby spinach
For Serving:
- grated parmesan cheese
- flat leaf parsley, chopped
Instructions
Heat a dutch oven (or large soup pot) over medium heat. Add the olive oil and bacon and cook, stirring, until the bacon is almost cooked, 3-4 minutes.
Add the onion, celery, garlic, and chili flakes and a pinch of salt and pepper. Continue to cook, stirring, until the vegetables are tender, about 5 minutes.
Add the white wine and continue to cook, stirring and scraping up any of the browned bits on the bottom, until the wine has reduced by half, about 2 minutes.
Add the beans, broth, cheese rind, rosemary, oregano, bay leaf, lemon zest, salt, and pepper and bring contents to a boil. Once boiling, reduce the heat to a light simmer (about medium-low heat), cover, and cook for about 25 minutes, stirring occasionally.
Stir in spinach and the juice of a lemon. Taste and add more salt and pepper, if desired. Continue to cook, uncovered and simmering, for about 5 more minutes.
Serve in bowls and top with a tiny drizzle of olive oil, a sprinkle of grated parmesan and parsley. Enjoy.
Recipe from The Defined Dish
This Chilled Creamy Tomato-Basil Soup has all the wonderful flavors you’d come to expect in a hot tomato-basil soup with one fabulous secret ingredient! It brightens the soup without overpowering it.
I’m talking about orange juice! Without knowing it was in this recipe, you’d be thinking about just how good this is, but once you know, you will get a subtle citrus vibe, but not enough to steal the show!
And, if you love cold soups like gazpacho, you are going to love this! Cold, refreshing, healthy, easy and flavorful, this soup has it all!
This is a very easy soup to make. It’s part of the Easy Peasy category (especially created for those who enjoy cooking but prefer simple recipes).
Sauté onions, carrots and garlic in a large pot until they are soft. Add the tomatoes, water, orange juice, sugar, salt & basil leaves and bring the soup to a boil. Turn it down, cover it and simmer for about 25 minutes.
Purée the soup with an immersion blender or in a regular blender. Stir in the heavy cream.
Transfer the soup to a container and refrigerate until it’s very cold.
Once cold, ladle into bowls and top with fresh chopped basil. Enjoy!
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Chilled Creamy Tomato-Basil Soup
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes plus chill time 2 hours
Ingredients
- 3 tbsp extra virgin olive oil
- 2 large yellow onions, roughly chopped
- 2 medium carrots, peeled and sliced into 1/4-inch rounds
- 5 cloves garlic, smashed and peeled
- 2 (28- ounce) cans whole peeled tomatoes
- 4 cups water
- 1 & 1/2 cups orange juice, preferably not from concentrate
- 1/4 cup sugar
- 2 & 1/2 tsp salt
- 10 leaves fresh basil, plus more for garnishing soup
- 1/3 cup heavy cream
Instructions
Heat the olive oil in a large pot over medium heat. Add the onions, carrots and garlic and cook, stirring occasionally, until vegetables are soft and just beginning to brown, about 15 minutes.
Add the tomatoes, water, orange juice, sugar, salt and basil and bring the soup to a boil. Turn heat down to low, cover and simmer for about 25 minutes.
Purée the soup with a hand-held immersion blender until completely smooth. (Alternatively, use a standard blender to purée soup in batches. Always be careful not to fill the jar more than halfway, and leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape.) Stir in the heavy cream. Taste and adjust seasoning with salt and/or sugar if necessary. Note that the flavor of the orange juice is more pronounced when the soup is hot; once the soup is chilled, it will be more subtle.
Transfer the soup to a container (or leave in the pot if you wish) and refrigerate until very cold.
Ladle the soup into bowls and top with fresh chopped basil. Garnish with whole basil leaves if desired.
Freezer-Friendly Instructions:
The soup can be frozen, without the cream, for up to 3 months. When ready to serve, add the heavy cream and stir until fully combined with the remainder of the soup.
Recipe by Once Upon a Chef
Chipotle Cheddar Corn Chowder is delicious and hearty. Especially when corn is at its peak, you must consider making this!
I’ve been thinking about Mexican food since Cinco de Mayo is only a few days away and soups came to mind. I love a great tortilla soup (check this one out) and am always up for posole. But right now, I’m thinking of corn chowder and how to spice it up.
If that’s what you’re in the mood for, then check out this recipe with its poblano peppers, chipotle peppers in adobo and pepper Jack cheese to add some zing. It’s a great way to turn this into a Mexican corn chowder worthy of a wonderful holiday!
Begin by crisping up bacon chunks. Using the bacon fat, sauté onions until they are soft. Add in the corn, potatoes, poblano peppers, chipotles and garlic.
A word about the chipotle chiles in adobo sauce, or basically the heat of the chowder. I don’t love a lot of heat, so I used only a minimal amount of the chipotle chiles. If you like it hot, add more, but I wouldn’t go higher than using two whole chiles. The smokiness will overpower the chowder.
Add chicken broth to the vegetables and simmer for 10 to 15 minutes, just until the potatoes soften.
Now, purée half of the chowder in a blender or by using an immersion blender directly in the pot. I like a chunky chowder and this will thicken it but also leave chunks of corn and potato in the soup. Pour that half back into the pot and add milk and cheeses.
There’s really not much more to it. Top with crisped bacon, diced avocado, cotija cheese and cilantro and have yourself a very filling and healthy Cinco de Mayo!
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Chipotle Cheddar Corn Chowder
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 4 slices thick-cut bacon, chopped
- 1 medium yellow onion, chopped
- 4 cups fresh or frozen corn kernels (from about 4 ears)
- 1 russet potato, peeled and cut into 1-inch cubes
- 1 poblano pepper, seeded and chopped
- 1/2 canned chipotle peppers in adobo, chopped (for spicier, add up to 2 peppers total)
- 2 garlic cloves, finely chopped or grated
- Fine sea salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- 1 cup milk of your choice
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper Jack cheese
- 1/3 cup fresh cilantro, chopped
For Serving:
- Diced avocado
- Plain Greek yogurt (optional)
- Crumbled cotija or feta cheese
- Chopped fresh cilantro
Instructions
Place the bacon in a large Dutch oven. Cook, stirring, over medium-high heat until the bacon is crispy and the fat has rendered, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Drain off all but 1 tablespoon of bacon fat (or if there isn’t enough, add olive oil to make 1 tablespoon total).
Add the onion to the pot and cook, stirring, until soft, about 5 minutes. Add the corn, potato, poblano, chipotles, and garlic. Season with salt and pepper and stir to combine. Pour in the broth. Bring to a boil, then reduce the heat to medium-low and simmer until the potato is soft, 10 to 15 minutes.
Transfer half of the chowder to a blender and pulse a few times; you want to keep it a bit chunky rather than purée it. Return chowder to the pot. (Alternatively, use an immersion blender to blend lightly directly in the pot.) Stir in the milk, cheddar and pepper Jack. Cook, stirring, until the cheeses have melted and the chowder thickens slightly, about 5 minutes. Stir in the cilantro and remove the pot from the heat.
Ladle the chowder into bowls. Top with the reserved bacon, avocado, yogurt (if using), cotija, and cilantro. Serve immediately.
Recipe from Half Baked Harvest
I love it when a dish tastes like you’ve slaved over it all day but it truly was quick and easy like this Easy Chicken Noodle Soup!
There’s a lot to be said about having a stock cook for hours to get the most intense flavor. Everyone should have a favorite stock recipe…mine is from Ina Garten and I make a triple batch each time and freeze it so that when I want a simple, easy soup, like this one, the stock is ready and waiting.
Then, it’s just a matter of sautéing some veggies and herbs, and adding the stock and noodles.
Seriously, can it be that simple??
Yes, it’s that simple! Sauté carrots, celery and onions until they begin to soften. Add garlic, thyme and chives and sauté a few minutes more until the onion becomes translucent.
At this point, pour the stock into the pot and bring it to a boil. Once boiling, add the stock and the shredded chicken. Simmer for about 10 minutes or until the noodles are soft and cooked through.
By using store-bought shredded chicken, you cut way down on the prep time. At my local grocer, I can buy rotisserie chicken that’s already off the bone and shredded. That works perfectly in this recipe.
I’m here to tell you that it doesn’t have to be complicated or time-consuming. If you don’t have homemade stock, there are many very good brands on the grocery store shelves that you can buy that will make a delicious soup, so don’t feel obligated to slave over a homemade stock. In my opinion, homemade with love is always going to be better, but you will still have a wonderful soup with store-bought stock.
Enjoy!
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Easy Chicken Noodle Soup
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 2 tbsp unsalted butter
- 1/2 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced or thinly sliced
- 2 garlic cloves, minced
- 1 tbsp minced thyme
- 1 tbsp thinly sliced chives
- 6 cups unsalted chicken stock
- 8 ounces wide egg noodles
- 3 cups cooked and shredded chicken
- Kosher salt and pepper to taste
Instructions
Place a large pot over medium heat and melt butter.
Add onion, carrot and celery and sauté for 4 to 5 minutes. Season with salt and pepper. Add garlic, thyme and chives and continue to sauté for 2 to 3 minutes or until onion and celery begin to get translucent.
Pour stock into the pot and bring to a boil. Season with salt and pepper. Once soup is boiling, add egg noddles and chicken, stir and simmer for 8 to 10 minutes, until noodles are soft and cooked through.
Adjust seasonings and serve.
Recipe from Spoon Fork Bacon
One of my favorite soups for the fall is Creamy Tortellini Soup with Sausage and Spinach. It’s hearty and so very tasty! I’m not a huge pasta-in-soup girl, but the tortellini really makes a wonderful addition to this. The soup is creamy due to the addition of a small amount of cream (if you’re lactose-intolerant, try coconut milk instead). And, the sausage is the perfect way to get your protein. Add some crusty bread and you’ve got an entire meal in a bowl!
Begin this soup by browning the sausage (spicy or mild, pork or chicken). Set it aside and use the same pot to sauté the onions and fennel with spices. Add the carrots and garlic and cook for a few minutes.
Stir in the tomato paste and then add the white wine. Finally, add the chicken stock, crushed tomatoes and fresh oregano and let simmer for about 30 minutes.
At this point, add in the tortellini and cook for a few minutes. Stir in the cream (you can also use coconut milk) and add the sausage to reheat it. Throw in a couple of handfuls of spinach and let it wilt.
Sprinkle the soup with grated parmesan cheese and serve toasted bread on the side. Your tummy will thank you!
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Creamy Tortellini Soup with Sausage and Spinach
Makes: 6 servings
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 1 hour & 5 minutes
Ingredients
- 2 tbsp olive oil, plus more as needed
- 1 & 1/2 pounds bulk Italian sausage (mild or spicy, chicken or pork)
- Kosher salt
- Freshly cracked black pepper
- 1/2 tsp crushed red pepper, plus more if you want it spicier
- 1/2 tsp fennel seeds
- 1 onion, diced
- 1 fennel bulb, diced
- 4 carrots, peeled + sliced ¼”
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup white wine
- 1 28-ounce can crushed tomatoes
- 1 quart chicken stock
- 2 large sprigs fresh oregano
- 1/2 pound cheese-filled tortellini
- 1/2 cup heavy cream
- 2 extra large handfuls fresh spinach
- Grated parmesan cheese, to garnish
- Toasted bread, for serving
Instructions
Heat a large dutch oven (or heavy-bottomed pot) over medium-high heat. Add the olive oil. Once hot, add the sausage. Use a wooden spoon to break it apart into bite-sized chunks. Cook the sausage for about 5-6 minutes, stirring often, or until browned on all sides and cooked through. Season with salt and black pepper. Use a slotted spoon to transfer the sausage to a plate.
Reduce the heat to medium. Add the crushed red pepper, fennel seeds, onion, and fennel to the pot. Season again. Sauté for about 8 minutes until slightly caramelized. Add the carrots and garlic. Cook for another couple of minutes.
Stir in the tomato paste. Cook for a minute or so before pouring in the white wine. Allow the wine to simmer for a minute. Add the crushed tomatoes, chicken stock, and oregano sprigs.
Bring the soup to a boil, reduce the heat to a medium-low, and simmer for 30 minutes. Remove the oregano sprigs.
Add the tortellini and cook for 2-3 minutes, or according to the package’s instructions. Stir in the cream and add the sausage back to the soup to heat through. Add the spinach and let wilt. Season with salt and pepper to taste.
Ladle the soup into bowls. Top with lots of grated parmesan cheese and a drizzle of olive oil. Serve with toasted bread alongside for dipping.
Recipe from The Original Dish
My beautiful, brilliant and hilarious friend, Deb, served me this Sweet Corn Gazpacho one night and I was hooked! Creamy goodness combined with a touch of heat and a bit of spice works beautifully with the sweet corn flavors. I just couldn’t stop eating it!
In one spoonful, there is an explosion of flavors and textures. The base is a cold sweet corn soup that’s healthy and delicious. There is no cream in it, even though it tastes so creamy. There is a hint of turmeric, which gives it great depth. It’s topped with a lovely cilantro oil, spicy Calabrese chile slices, chopped macadamia nuts and crunchy corn kernels. I’m telling you, this soup is divine!
Begin this gazpacho by sautéing leeks in butter until soft. Add the sweet corn kernels and continue to sauté. The turmeric and garlic gets added until fragrant and then there’s a quick simmer in vegetable stock.
Let it cool for a bit and then purée it in a blender. Be careful when you are puréeing something hot: go slow. If you have different speeds on your blender, use the lowest speed. Also, only fill the carafe half full. You might also want to open a corner of the lid a tiny bit so that the steam can escape. Just be careful it doesn’t splash out (that’s why I like to fill it only halfway).
After it’s smooth to your liking (you can blend it to a silky texture or leave it a little chunkier…I prefer it chunkier, but you do you), add lime zest and juice, cool it to room temperature and then refrigerate it.
While it’s chilling, make the cilantro oil. It’s simply olive oil, cilantro, green onion and garlic. Blend it, strain it and dabble it across the top of your soup before serving.
I love the other accoutrements as well! The original recipe called for pickled Fresno chile slices, which would give it the pretty red color and a bit of a sweetened heat. I couldn’t find them ANYWHERE (Jeez, I looked everywhere) so I used Calabrese chiles. Same red color but a more intense heat. I liked it a lot!
Finish the gazpacho with a sprinkling of chopped Macadamia nuts and raw corn kernels and I’m telling you, every spoonful will be an event! Happy chowing!
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Sweet Corn Gazpacho
Makes: 6-8 servings
Prep Time: 20 minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes plus chill time 1 hour
Ingredients
Gazpacho:
- 3 tbsp unsalted butter
- 1 leek, cleaned well and chopped
- Kosher salt and freshly ground black pepper
- 6 ears fresh sweet corn, kernels removed (save some kernels for garnish)
- 1/2 tsp ground turmeric
- 1 clove garlic, minced
- 4 cups vegetable stock, plus more if needed
- Zest and juice of 1 lime
- Calabrese chile slices or pickled Fresno chile slices, for serving
- Cilantro Oil, recipe follows
- Crushed macadamia nuts, for serving
- Corn Kernels, for serving
Cilantro Oil:
- 1/4 cup olive oil
- 1/3 bunch fresh cilantro, leaves and tender part of the stems
- 1/2 green onion, roughly chopped
- 1/2 clove garlic
- Kosher salt and freshly ground black pepper
Instructions
Heat the butter in a Dutch oven over medium heat. Add the leek and season with salt and pepper. Sauté the leek until soft but not browned, about 5 minutes. Add the corn kernels and cook 6 to 8 minutes, stirring from time to time. Add the turmeric and garlic and cook until fragrant, about 1 minute. Add the stock, bring to a simmer and cook until the corn is soft, another 6 to 8 minutes. Let cool for 10 minutes.
Transfer the mixture to a blender in batches, pouring only until blender is half full. Add the lime zest and juice, season with salt and pepper and blend until very smooth (see Chef’s Note below). Taste and adjust the seasoning if necessary. Let cool, then refrigerate the mixture until chilled, at least 1 hour.
When ready to serve, blend the mixture again, adding more stock if needed. Garnish with a couple pickled Fresno slices, a swirl of Cilantro Oil, some crushed macadamia nuts and corn kernels.
Cilantro Oil:
Put the olive oil, cilantro, green onion and garlic in a blender and process until smooth. Pour through a fine-mesh strainer into another bowl; season with salt and pepper. If necessary, whisk in a tablespoon of water at a time, up to 1/4 cup. Season to taste and transfer to a squeeze bottle to garnish the soup.
Recipe by Jeff Mauro
There is something about the arrival of Spring and green soups. Call me odd, but I am always ready to try my hand with a bright, healthy soup especially after months of heartier soups and stews.
This is one of the more tasty versions of pea soup I’ve found. I am personally not a fan of split pea soup, but fresh pea? I’m in…
And, since it’s not always easy to find fresh peas, this recipe works beautifully with frozen peas. Bonus!
The leeks and onions in this recipe gently flavor the broth. It is completed in 20 minutes, so this too may become one of your favorites.
If you are vegetarian, you can always substitute vegetable broth for the chicken, and if you are vegan, just omit the creme fraîche…it’ll be fine!
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Fresh Pea Soup
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 2 tbsp unsalted butter
- 2 cups leeks, white and light green parts chopped
- 1 cup yellow onion, chopped
- 4 cups chicken stock
- 2 cups fresh peas or 1 (10 ounce) package frozen peas
- 2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1/2 cup creme fraîche
- 1/2 cup chives, chopped
- garlic-flavored croutons, for serving
Instructions
Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
Add the chicken stock, increase the heat to high, and bring to a boil.
Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.)
Off the heat, add the salt, and pepper.
Purée the soup in batches: place 1 cup of soup in a blender, place the lid on top, and purée on low speed.With the blender still running, open the vent-hole in the lid and slowly add more soup until the blender is three-quarters full.
Pour the soup into a large bowl and repeat until all the soup is pureed.
Whisk in the creme fraîche and chives and taste for seasoning. Serve hot with garlic croutons.
Recipe from Ina Garten