Best 3 Jewels Favorite Soup Jill Makes Recipes

Jewels' Favorite Soup Jill Makes image

Provided by Brookelynne26

Categories Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

3 (15 ounce) cans cannellini beans, drained and rinsed
6 cups chicken stock or 6 cups vegetable stock
2 garlic cloves, sliced
2 tablespoons extra-virgin olive oil
1 medium onion, chopped in a medium dice
2 celery ribs, chopped in a medium dice
4 ripe tomatoes, cut into small pieces
1 teaspoon sea salt or 1 teaspoon kosher salt
1/4 cup fresh parsley, roughly chopped
1 cup parmesan cheese, grated

Steps:

Place beans, stock and garlic in a large pot on the stove. Bring to boil, reduce heat to low and continue cooking for 20-30 minutes, stirring occasionally.
Meanwhile, heat a large skillet over medium-high heat. When the skillet is warm, add the olive oil and sauté the onion and celery for 5-6 minutes until soft and translucent. Next, add the tomatoes and salt and continue to cook another 3-4 minutes.
Add the vegetable mixture and parsley to beans. Cook another 15 minutes or so to meld flavors together. Serve with Parmesan cheese.

Jewels' Favorite Soup Jill Makes image

Time 36m

Yield 10

Number Of Ingredients 10

2 tbsp. extra-virgin olive oil
1 medium onion
2 ribs celery
4 ripe tomatoes (fresh or canned)
1 tsp. sea salt or kosher salt
6 c. chicken broth
3 can cannellini beans
2 clove garlic
1/4 c. parsley
Serve with: grated Parmesan

Steps:

Heat olive oil in a large pot over medium-high heat. Add onion and celery and sauté 5 to 6 minutes until soft. Add tomatoes and salt, and sauté 3 minutes.
Add broth, beans and garlic, and bring to a boil. Reduce heat to low and simmer 20 minutes for flavors to blend, adding the parsley during the last 5 minutes. Serve with grated Parmesan.

Nutrition Facts : Calories 153 calories

JEWEL'S FAVORITE SOUP FROM THE FAMILY CHEF image

Yield 6-8 People

Number Of Ingredients 9

3 15 oz cans of cannellini beans drained and rinsed.
6 cups of chicken stock, vegetable stock or water.
2 cloves of garlic, sliced
2 tablespoons of extra virgin olive oil
1 medium onion chopped in a medium dice
4 ripe tomatoes, cut into small pieces
1 teaspoon sea salt or kocher salt
1/4 cup fresh parsley, roughly chopped
1 cup Parmesan cheese, grated

Steps:

1. Place beans and stock in a large pot on the stove. Bring to a boil, reduce heat to low, and continue cooking for 20 to 30 minutes, stirring occasionally. 2. Meanwhile, heat a large skillet over medium heat. When the skillet is warm, add olive oil and saute the onion and celery for 5 to 6 minutes until soft and translucent. Next, add the tomatoes and salt and continue to cook another 3 to 4 minutes. 3. Add the vegetable mixture and parsley to beans. Cook another 15 minutes or so to meld flavors together. Serve with Parmesan cheese.