Compilation: Best Soup Recipes | Andrew Zimmern

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Navy beans are lower in calories, while pinto beans are often less expensive.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more nutrient-dense, while collard greens are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is often cheaper.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is fresher, while seasoned water is cost-effective.

Start by heating some water in a pot until it simmers.

Add aromatics: onion, garlic, rosemary, herbs de Provence, thyme, and a cinnamon leaf.

Add soaked French flageolet beans to the pot and boil until tender, about 90 minutes to 2 hours.

In a separate pot, heat olive oil and sweat diced onion until glassy.

Add diced bell pepper and sweat for a minute or two.

Add oregano and continue to sweat the vegetables until they gain thermal momentum.

Pour in about 1 cup of wine and let it almost evaporate, leaving some liquid.

Add diced carrots, parsnips, and turnips to the pot and cook for 2-3 minutes.

Pour in 2 cups of broth (half vegetable and half chicken) and let it simmer for 15-20 minutes.

After simmering, add kale and cook for 3-4 minutes until tender.

Add toasted breadcrumbs to the pot and stir well, allowing them to absorb the broth.

Simmer for an additional 10-15 minutes to break down the bread and incorporate flavors.

Add cooked beans and any reserved bean broth to the soup.

Season with Parmesan cheese, extra virgin olive oil, salt, and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens