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Recipes That Don’t Pretend to Be Dinner but Still Earn Their Place at the Table appeared first on Cook What You Love.

This hearty recipe for white bean and ham soup uses cannellini beans right from the can. They simmer with ham, herbs, and aromatics, then are pureed with stock for a deliciously creamy consistency.

For the soup: 2 tablespoons extra-virgin olive oil. 1/2 cup chopped onion. 1 small celery rib, chopped fine. 3 sprigs fresh thyme. 2 garlic cloves, sliced ...

Black Bean Soup First, brown the bacon in a heavy-bottomed soup pot over medium heat, 8 to 10 minutes, depending on thickness. Use a slotted spoon to remove the bacon, leaving the fat in the pan.

The bean soup video is used as an example of this, with Sarah pointing to the comments of people asking for a bean replacement in a bean soup recipe “instead of just saying: ‘Hey, if I don’t ...

3. Pour off all but about 1 to 2 tablespoons of the bacon drippings from the pan. (When omitting the bacon, simply heat 1 tablespoon of olive oil in the pan.) ...

Heat the olive oil in a large pot over medium heat. Add the ham and cook, stirring occasionally, until browned, about 5 minutes. Add the mirepoix, increase the heat to medium-high and continue to ...

Preparation. Step 1. Pulse 1 medium onion, coarsely chopped, 2 celery stalks, coarsely chopped, wide zest strips from 1 lemon, and 6 garlic cloves, coarsely chopped, in a food processor until ...

Step three: prepare the soup In a large pot, add two tablespoons of olive oil, and warm it on medium heat. Add in the ham, and let it render for five to 10 minutes, until it starts to lighten in ...

Servings: 6 to 8. Ingredients: 2 tablespoons extra-virgin olive oil, plus more to serve; 2 medium yellow onions, finely chopped; Kosher salt and ground black pepper ...