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Neapolitan Bean Bisque

Neapolitan Bean BisqueA colorful and delicious puréed bean soup, with hues of red (roasted red pepper), green (spinach) and white (a garnish of Parmesan cheese curls).

Recipe Ingredients:

1/2 cup chopped onion
6 large cloves garlic, cut in halves
1 tablespoon olive oil
1 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
2 (15-ounce) cans Great Northern or navy beans, rinsed and drained
4 cups reduced-sodium vegetable broth
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup frozen spinach
3 to 4 tablespoons basil pesto
1/4 cup roasted red bell pepper
Parmesan cheese curls, as garnish

Cooking Directions:

  1. Sauté onion and garlic in oil in large saucepan until tender, about 5 minutes; stir in herbs and cook 1 to 2 minutes. Stir in beans, broth, vinegar, salt and pepper. Heat to boiling; reduce heat and simmer 5 minutes.
  2. Purée half the soup (about 2 1/2 cups) in blender with spinach and pesto until smooth; place in small saucepan. Purée remaining soup in blender with roasted pepper until smooth; return to saucepan.
  3. Heat both soups over medium heat until hot. Ladle both soups into bowls simultaneously; swirl lightly with knife. Garnish with Parmesan cheese.

Makes 6 servings (about 1 cup each).

Nutritional Information Per Serving (1/6 of recipe): Calories 181; Fat 6g; % Calories from Fat 27; Potassium 558mg; Carbohydrate 29g; Folate 139mcg; Sodium 717mg; Calcium 101mg; Protein 9g; Dietary Fiber 8g; Cholesterol 1mg.

Recipe and photograph provided courtesy of The Bean Education & Awareness Network.