Hearty Pumpkin White Bean Soup Recipes
Make and share this Tuscan Pumpkin White Bean Soup recipe from Food.com.
Recipe From food.com
Provided by ellie3763
Categories Beans
Time 30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
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HEALTHY PUMPKIN SOUP RECIPE WITH WHITE BEANS
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Place the lid on top. Make sure the pressure release handle is set to sealing. Select soup function and set time for 3 minutes. When cooking time …
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Place the lid on top. Make sure the pressure release handle is set to sealing. Select soup function and set time for 3 minutes. When cooking time …
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Roast at 425°F for 20 minutes or until soft and brown. Melt butter in a heavy-bottomed pot over medium-high heat. Add remaining pumpkin, carrots, celery, garlic and onion; sauté in olive oil for 5 minutes. Add stock, sage and …
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Roast at 425°F for 20 minutes or until soft and brown. Melt butter in a heavy-bottomed pot over medium-high heat. Add remaining pumpkin, carrots, celery, garlic and onion; sauté in olive oil for 5 minutes. Add stock, sage and …
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HEARTY TUSCAN WHITE BEAN SOUP RECIPE - FOOD.COM
From food.com
Heat the oil in a 4 quart soup pot over medium heat. Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes. Add the chicken broth, tomatoes and bay leaf. Drain the beans and …
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Heat the oil in a 4 quart soup pot over medium heat. Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes. Add the chicken broth, tomatoes and bay leaf. Drain the beans and …
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From food.com
If using ground versions, use much less, around 1/3 tsp each. Once the onions are nicely translucent and lightly browned add in the beans, pumpkin and broth. Adjust seasoning …
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If using ground versions, use much less, around 1/3 tsp each. Once the onions are nicely translucent and lightly browned add in the beans, pumpkin and broth. Adjust seasoning …
Servings 6
Total Time 1 hr 30 mins
Category Pumpkin
Calories 344 per serving
- Soak the beans overnight in plenty of water. To use the quick method, rinse the beans and then add them to a large pot with enough water to cover them by about an inch. Bring to a boil, let boil for 5 minutes then turn off the heat and leave covered for an hour. Either method, drain the beans when you're ready to start!
- Warm the olive oil in a soup pot or dutch oven over medium heat. Add in the diced onion and saute for about 5 minutes. Add in the garlic and continue to cook for another 5 minutes or so.
- To the cooking onions and garlic, add in the bay leaves, salt and herbs. A note on the herbs: I crush dried whole herbs saved from the garden, you could use fresh, either way chop well. If using ground versions, use much less, around 1/3 tsp each.
- Once the onions are nicely translucent and lightly browned add in the beans, pumpkin and broth. Adjust seasoning and bring to a boil.
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Campbell's soup products have a best used by date of 2 years. Canned foods can last an extraordinarily long time with some being found to still be ok after a hundred years - although I definitely wouldn't be eating these out of choice! As a general rule of thumb, most canned foods can be eaten and still taste good up to 2 years past their. michelob ultra rebate 2022. used …
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Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes. Stir in pumpkin, broth, beans and …
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Pumpkin and White Bean Soup Combine 3 cups pumpkin in a roasting pan with olive oil to coat, salt and pepper. Roast at 425°F for 20 minutes or until soft and brown. Melt …
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