14 replies to this topic

[Big Nake]

I saw a recipe today for Parmesan White Bean soup...

 

 

In the recipe you make your own broth with "parmesan rinds", garlic, lemon, water, etc. which sounds lovely but my mind went towards something quicker.  Chicken broth or stock, onion, maybe dry-roasted garlic, the white beans, possibly the greens shown in the pic (kale or spinach or mustard greens, etc) and me being me, probably some chicken too although I suppose it's not necessary.  With it getting cooler I would like to start a soup recipe collection to go along with some of the others shared here... chicken tortilla soup, that chicken poblano soup that Seagis shared, a greek-lemon-and-chicken soup that Lou shared (I think) and some others.  A white bean and chicken soup sounds good with lots of garlic.  Maybe even a half a can of crushed tomatoes...

[Iraq Lobstah]

My ex’s mom has a canalini bean soup recipe, but it’s more like a veggie soup recipe, the broth is not clear, but it involves chicken broth, cooked ham, cannalini beans, Italian stewed tomatoes, carrots, celery, onion, rutabaga, and a bag of baby spinach. Only Parmesan is added at service.

Super easy

[Big Nake]

That sounds good.  I would try that.  I like the look of that soup in the picture but I feel like you could start pushing it in different directions... add some tomato and a few veggies and you're precariously close to a minestrone.  I'm going to try to fashion a simpler recipe for this and make it soon.  It seems very straightforward to me.  

[Iraq Lobstah]

That’s the thing if I added pasta it's a minestrone.

Try caldo verde, you’ll need fava beans, kale, potatoes, and Portuguese style Lingucia... it’s a traditional Portuguese soup, versions with beans(instead of potatoes) comes from Azores.

[Big Nake]

That’s the thing if I added pasta it's a minestrone.

Try caldo verde, you’ll need fava beans, kale, potatoes, and Portuguese style Lingucia... it’s a traditional Portuguese soup, versions with beans(instead of potatoes) comes from Azores.

That sounds good too.  I need to get a good collection and turn into the soup nazi. 

[porter]

Looks like your basic Tuscan white bean soup recipe. Good stuff with some nice bread crusty bread on the side, dipped in good olive oil. Skip the chicken, you don't need it.

Edited by porter, 05 October 2019 - 04:32 PM.

[Iraq Lobstah]

Soup is my favorite food group

[Big Nake]

Soup is my favorite food group

I like it but so many times when I have it at a restaurant it's so freaking salty.  I like to be able to make it myself so I can control the sodium a little bit.  Soup with no salt doesn't work so I'm not talking about that.  I can get lower sodium broth/stock and I can adjust if the recipe calls for salt or I think it's too much.  But I agree... when it's cool out, I love me some soup.  I was working outside on Saturday and it was gray, windy, drizzly, etc. and I came inside around 5pm or so and my wife had discovered some tortilla soup I made that she froze.  She was heating it and the house smelled lovely.  I crisped up some corn tortilla strips, shredded some cheese, cut up an avocado and BOOM! 

[Iraq Lobstah]

They get salty because they simmer all day and the liquid reduce

[Big Nake]

I had the chance to noodle with this tonight but I didn't use any noodles.    It's currently 44° here so soup is working.  I took a small sweet onion and diced it and sauteed that in EVOO along with one section of a shallot.  I also took 4 garlic cloves and dry roasted them on a small cast iron pan until they were blistered.  Then I put all of that into the Ninja with some chicken stock and zipped it up.  Poured that into a pot with more chicken stock and I added a pinch of red pepper flakes and one fresh sprig of rosemary that I grabbed from the garden.  I chopped up the rosemary really fine.  Then I boiled that for about 20 minutes and waiting nearby was a can of rinsed northern white beans and some leftover grilled chicken that I made last night.  Some shredded parm along with some toasty bread and homebrewed Czech Lager and BOOM! 

 

[porter]

Here's a good simple, healthy lentil soup. Easy and balanced. Serve with some sliced, toasted crusty bread dipped in olive oil sprinkled with salt and pepper.

2 medium onions
3-4 carrots, coarsely grated
3/4 tsp marjoram
3/4 tsp thyme
1 can diced tomatoes
7 cups vegetable or chicken broth
1.5 cups dried lentils
1 glass dry white wine
1/2 cup chopped fresh Italian parsley


Saute onions in olive oil until translucent. Add carrots and herbs, cook until carrots are soft, about 5 minutes. Add tomatoes, broth and lentils, bring to boil. Cover and simmer for an hour or so. Add wine, parsley, then salt and pepper to taste.

Edited by porter, 23 October 2019 - 08:32 PM.

[Big Nake]

Mmm, Porter that looks good.  Thanks for that.

 

I made this chicken-white bean-rosemary soup again this week and it's dynamite.  Just had some for dinner with some toasty bread.  

[Iraq Lobstah]

That looks good... try this, you can hot box the whole house

https://www.cookingc...copycat-recipe/

[Big Nake]

On Tuesday I made this again and I think this is the final recipe for this soup.

I sauteed 2 small-medium onions and dry roasted 4 big cloves of garlic and then zipped that up in the Ninja and poured it back into the pot. I added 32 oz of chicken stock and then about 16 ounces of unsalted chicken stock (this stuff I have is still 140mg of sodium even thought it's unsalted).  We have been saving parmesan rinds so I took two blobs of parmesan and threw those into the pot.  I added a pinch of red pepper flakes and a sprig of fresh rosemary that I tried to keep intact.  I had some grilled chicken standing by that I cut up as well as a can of rinsed northern white beans.  I simmered the soup for about 30 minutes.  The blobs of parmesan get funky and want to stick so I just kept stirring.  After 30 minutes I removed the rosemary (and fished out a few pieces that broke off) and the parmesan and then added the beans and the chicken and let it go for another 5-10 minutes.  I also made a small batch of ditali.  Al dente was 7 minutes so I just boiled it (separately) for 6 minutes, drained it and then kept it off to the side.  When it was time to eat I added the ditali to the bowl and the spooned the soup over it.  I just had what was left over for lunch.  Really good.  I feel like you could add veggies, maybe a can of crushed tomatoes and push it more towards a minestrone, etc.  The parm rinds in the broth for 30 minutes had a noticeable effect... really nice parm aroma and flavor. 

[Hines]

One of my favorites, collards/cannellini/rind
https://www.marthast...and-white-beans