Try it with Romano cheese if that’s what you have. Parmesan: You’ll want both the rind for simmering then some shredded parmesan for serving.Low-sodium chicken broth: Vegetable broth will work fine too.Garlic: I love garlic so I love that this soup has almost 2 Tbsp, but if you’re not crazy about it you can cut it back.You’ll only need 1 large or 2 small stalks. Celery: A little of this will go a long way in flavoring the soup.If you’ve got baby carrots those will work, just slice them up. Carrot: This is one ingredient I wouldn’t skip.Yellow onion: A white onion can be substituted if needed.If all you have is regular olive oil it will work, then the next time around try it with extra virgin for that stronger more robust flavor. Extra virgin olive oil: This oil adds a delicious rich flavor to the soup.If you don’t have a parmesan rind (if it’s not imported cheese found in the specialty cheeses it likely won’t have one) you can just stir some parmesan into the soup at the end but I don’t recommend skipping out on the parmesan.īean Soup Ingredients (and Substitutions) And here they add a delicious cheesy flavor to this soup. I save them for all sorts of soups and sauces (they make a delicious marinara). To build up flavor we use boldly flavor ingredients – lots of garlic and a parmesan rind (the dry and waxy exterior from a parmesan wedge). So you’ll notice there aren’t many ingredients here. Pasta Fagioli Soup (Pasta and Bean Soup)Īnd now we’ve got this delicious yet unbelievably easy Tuscan style soup to add to the rotation! Once you try it and see what breeze it is you’ll be wondering where this recipe has been your whole life! The Flavor Secret to This Soup.Ham and Bean Soup (Slow Cooker or Stovetop).I already have so many I’ve shared in my recipe collection:

Simple as they are I actually love a good bean soup. Wondering what to serve with it? You can’t go wrong with homemade breadsticks, crusty no knead bread, or a side salad. It’s flavorful and filling and perfect for a quick lunch or dinner! All rights reserved.Easiest Bean Soup – a healthy soup made with creamy beans and a handful of basic ingredients. Pour into heated bowls, place a small pat of butter on top of each soup, and serve.Ĭopyright 2001 Television Food Network, G.P. Heat the soup and adjust the seasoning as needed with salt and pepper. (For a smoother soup, puree all the beans.) Stir the puree and diced meat into the soup. Puree about 3 cups of the beans with a some of the liquid in a blender. Remove the meat from the hocks, discarding the bones, fat, and skin. Cook, stirring in the carrots after 1 hour, until the beans and hock are completely tender, about 1 1/2 hours total. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Tie the parsley, thyme, and bay leaf together with kitchen twine. Cook for 5 minutes remove from the heat, cover, and let sit for one hour. Bring to a boil and lower the heat to a simmer. Place the beans in a large saucepan and cover with cold water by about 2 inches.

Bean soup recipe