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Make sure to serve it with a hunk of crusty bread to soak up the last drops of broth. get the recipe. 4 / 26. Photo: Stephen Johnson ©. 10-Minute White Bean Soup with Toasted Cheese and Tomato.
Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 ...
Pesto Bean Soup. Combine the delicious taste of pesto with cannellini beans and — voila! — a hearty soup perfect for those cold winter nights. Exceptional Soups. Pasta and Kale Bean Soup ...
Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture ...
Directions. Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and ...
Turn the heat up to medium-high and bring to a boil. Cook until the cauliflower is very tender, 10 to 15 minutes. Remove the pot from the heat and, using an immersion blender or a stand blender ...
Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or ...
Directions. Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often ...
Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then ...
Directions. Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 ...