Stuffed Cabbage Soup – My Recipes

I love the ideas I get from MyRecipes, and this one just may be my favorite!  I LOVE Golabki (stuffed cabbage), and discovering I can have it in soup form made my day.  For this recipe, I used our 8-Qt. Brilliance Nonstick Stock Pot:

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 1 tbsp olive oil
  • 1 lb. 90/10 lean ground beef
  • 1 tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 medium onion, diced
  • 3 garlic cloves, chopped
  • 8 cups green cabbage, chopped into 1-inch pieces
  • 1 28-oz. can San Marzano tomatoes
  • 6 cups beef stock
  • ½ cup uncooked long-grain white rice
  • 2 tbsp packed light brown sugar
  • 3 tbsp flat-leaf parsley, chopped
  • 2 tbsp thyme, chopped

Instructions

Chop cabbage, onion, garlic, parsley and thyme; set aside.

Heat oil in large stock pot over medium-high heat until shimmering.  Add ground beef, salt and pepper, cooking until no longer pink, about 5 minutes.  Add in onion, cooking until translucent; add garlic, stirring until fragrant, about one minute. 

Stir in cabbage, cooking for 3 minutes, or until cabbage begins to wilt. 

Add tomatoes, stock, rice and brown sugar, mixing until just combined.  Bring to a boil, then reduce heat to medium-low.  Simmer, uncovered for approximately 15 minutes, or until rice is cooked.

Remove from heat; add parsley and thyme to soup, give a stir to combine. Serve immediately.

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Stuffed Cabbage Soup – My Recipes

Hearty, delicious and easy to make, this Stuffed Cabbage Soup is filled with tender cabbage and ground beef, and only takes @ 30 minutes from start to finish!
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Course dinner, Soup
Cuisine Polish
Servings 6 servings
Calories 315 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb 90/10 lean ground beef
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 1 medium onion diced
  • 3 garlic cloves chopped
  • 8 cups green cabbage chopped into 1-inch pieces
  • 28 oz San Marzano Tomatoes
  • 6 cups beef stock
  • ½ cup uncooked long-grain white rice
  • 2 tbsp packed light brown sugar
  • 3 tbsp flat-leaf parsley chopped
  • 2 tbsp thyme chopped

Instructions
 

  • Chop cabbage, onion, garlic, parsley and thyme; set aside.
  • Heat oil in large stock pot over medium-high heat until shimmering.  Add ground beef, salt and pepper, cooking until no longer pink, about 5 minutes.  Add in onion, cooking until translucent; add garlic, stirring until fragrant, about one minute. 
  • Stir in cabbage, cooking for 3 minutes, or until cabbage begins to wilt. 
  • Add tomatoes, stock, rice and brown sugar, mixing until just combined.  Bring to a boil, then reduce heat to medium-low. Simmer, uncovered for approximately 15 minutes, or until rice is cooked.
  • Remove from heat; add parsley and thyme to soup, give a stir to combine. Serve immediately.

Notes

This soup freezes well, and once stored in a reusable freezer storage bag or freezer safe container, will keep up to three months. 

Nutrition

Calories: 315kcalCarbohydrates: 33gProtein: 24gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 49mgSodium: 1123mgPotassium: 1176mgFiber: 5gSugar: 12gVitamin A: 527IUVitamin C: 55mgCalcium: 134mgIron: 5mg
Keyword cabbage soup, soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Creamy Cauliflower Soup – Cookie and Kate

This extra creamy and delicious Cauliflower Soup recipe from Kate over at Cookie and Kate takes only 9 ingredients, and making it in the Deluxe Cooking Blender from @pamperedchef is so easy, soup’s ready in 30 minutes! You can learn more about Kate here and, of course, her sweet inspiration, her dog, Cookie!! She creates wonderful vegetarian recipes, and I hope that you’ll head over and check it out!

For this recipe, I used our Deluxe Cooking Blender:

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks.

With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 2.5 cups vegetable broth
  • 1 tsp salt
  • 6 cups cauliflower florets
  • 1 red onion, quartered
  • 2 garlic cloves
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • Pinch of nutmeg
  • Flat-leaf parsley, for garnish
  • Chives, for garnish

Instructions

Add first FIVE ingredients, in the order listed, to the Deluxe /Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting. Press the wheel to start.

Once soup is done, carefully remove the lid, and add the butter, lemon juice and nutmeg.  Replace the lid, and pulse for 10 seconds, until ingredients are incorporated.

Serve immediately, and garnish with flat-leaf parsley and chives, if desired.

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Creamy Cauliflower Soup – Cookie and Kate

This extra creamy and delicious Cauliflower Soup r takes only 9 ingredients, and making it in the Deluxe Cooking Blender is so easy, soup’s ready in 30 minutes!
No ratings yet
Prep Time 5 mins
Cook Time 25 mins
Course Soup
Cuisine American
Servings 6 servings
Calories 57 kcal

Ingredients
  

  • 2.5 cups vegetable broth or chicken stock
  • 1 tsp salt
  • 6 cups cauliflower florets
  • 1 red onion, quartered
  • 2 garlic cloves
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • pinch nutmeg
  • Flat Leaf parsley for garnish

Instructions
 

  • Add first FIVE ingredients, in the order listed, to the Deluxe /Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting. Press the wheel to start.
  • Once soup is done, carefully remove the lid, and add the butter, lemon juice and nutmeg.  Replace the lid, and pulse for 10 seconds,until ingredients are incorporated.
  • Serve immediately, and garnish with flat-leaf parsley and chives, if desired.

Notes

Peel and cut your vegetables into chunks before you measure them.
To make this keto friendly, use chicken stock instead of vegetable broth.

Nutrition

Calories: 57kcalCarbohydrates: 8gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 434mgPotassium: 333mgFiber: 3gSugar: 3gVitamin A: 59IUVitamin C: 51mgCalcium: 29mgIron: 0.5mg
Keyword cauliflower, cauliflower soup, keto, soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Leftover Turkey and Rice Soup (Video)

This Turkey and Rice soup is the perfect meal after so many days of cooking.  Brightly flavored with a hint of lemon, comforting and oh-so-easy to make! 

For this recipe, I used our 8-qt. (7.6-L) Nonstick Stock Pot, here’s some info about it below:

8-qt. (7.6-L) Nonstick Stock Pot

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stove-top—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the link to get yours today:  8-qt. (7.6-L) Nonstick Stock Pot, along with other Holiday essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 1 large onion, diced
  • 2 medium carrots, diced
  • 4 celery stalks, diced
  • 2 cloves garlic, pressed
  • 2 cups leftover turkey, shredded
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon Herbs de Provence Seasoning
  • 1 teaspoon poultry seasoning
  • 2 tablespoons freshly chopped flat parsley, plus more for garnish
  • ½ cup uncooked rice
  • 6 cups homemade turkey stock
  • 2 sprigs fresh thyme
  • Juice of one lemon

Instructions

Dice onion, carrots and celery.  Press garlic and shred leftover turkey.

Melt butter with oil over medium heat in large stockpot.  Add onions, carrot and celery, cooking until softened, about 5-8 minutes.  Add garlic, Herbs de Provence, poultry seasoning and parsley, stirring to combine. Cook one minute, until garlic is fragrant.

Add turkey, uncooked rice, stock and thyme sprigs.  Stir to combine, then bring to a boil.  Reduce heat to low, then simmer just until rice is tender, about 20 minutes. 

Remove from heat, and add the juice of one lemon to soup.  Serve immediately, topping with more freshly chopped parsley, if desired.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Leftover Turkey and Rice Soup (Video)

This Turkey and Rice soup is the perfect meal after so many days of cooking.  Brightly flavored with a hint of lemon,comforting and oh-so-easy to make! 
5 from 1 vote
Prep Time 10 mins
Cook Time 28 mins
Course Lunch, Main Course, Soup, Thanksgiving
Cuisine American
Servings 8 servings
Calories 219 kcal

Ingredients
  

  • 1 large onion, diced
  • 2 medium carrots, sliced
  • 4 celery stalks, diced
  • 2 cloves garlic, pressed
  • 2 cups leftover turkey, shredded
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp Herbs De Provence
  • 1 tsp poultry seasoning
  • 2 tbsp freshly chopped flat parsley, plus more for garnish
  • ½ cup uncooked long grain rice
  • 6 cups homemade turkey stock
  • 2 sprigs fresh thyme
  • 1 lemon, juiced

Instructions
 

  • Dice onion, carrots and celery.  Press garlic and shred leftover turkey.
  • Melt butter with oil over medium heat in large stockpot. Add onions, carrot and celery, cooking until softened, about 5-8minutes.  Add garlic, Herbs de Provence,poultry seasoning and parsley, stirring to combine. Cook one minute, until garlic is fragrant.
  • Add turkey,uncooked rice, stock and thyme sprigs.  Stir to combine, then bring to a boil.  Reduce heat to low, then simmer just until rice is tender, about 20 minutes. 
  • Remove from heat, and add the juice of one lemon to soup. Serve immediately, topping with more freshly chopped parsley, if desired.

Notes

You can use store bought turkey, vegetable or chicken broth, if you prefer.
 

Nutrition

Calories: 219kcalCarbohydrates: 20gProtein: 16gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 47mgSodium: 316mgPotassium: 385mgFiber: 1gSugar: 4gVitamin A: 2742IUVitamin C: 6mgCalcium: 40mgIron: 2mg
Keyword leftovers, soup, Thanksgiving, turkeyricesoup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Pressure Cooker Chicken Enchilada Soup – Delish (Video)

This is one of the easiest recipes you’ll ever make, and it’s so delicious!  Delish is one of my favorite resources, and I found this in their magazine. 

I realized I use this amazing Deluxe Multi Cooker like a workhorse for so many recipes, I hardly think about sharing it with all of you!  Fixing that now, here’s some info:

Deluxe Multi Cooker

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more undercooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

Product Details

  • 6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
  • Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
  • 16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
  • Built in carrying handles, hidden cord storage, and an on/off switch.
  • Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.

Recommended

If you check my past recipes, you’ll find me using the cooker time and again, whether for chicken, pork, making yogurt or the Sous Vide method of cooking, it’s used practically every day.  Click the link to get yours today: Deluxe Multi Cooker

Enough said, let’s jump right in!

Ingredients

  • ½ large onion, chopped
  • One (28-ounce) can diced fire-roasted tomatoes
  • One (19-ounce) can Red Enchilada Sauce
  • One (15-ounce) can black beans, drained and rinsed
  • 15-ounces frozen corn
  • 2.5 cups Chicken Stock
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon
  • Ground cumin
  • 2-pounds boneless skinless chicken breast
  • 1/3 cup shredded cheddar cheese
  • ¼ cup heavy cream
  • Kosher salt

Toppings

  • Shredded Cheddar Cheese
  • Sour Cream
  • Fresh Cilantro
  • Tortilla Chips
  • Fresh lime slices

Instructions

Chop the onion, shred the cheese.

In Deluxe Multi Cooker, add first ten ingredients.   Set to POULTRY, press button to start.

Once timer goes off, release pressure. Remove and shred chicken. Add chicken back in, along with cheese and heavy cream, stirring to combine.

Serve immediately with your favorite toppings.

That’s it! You can adjust the spiciness of this dish by the type of enchilada sauce you use.  Please let me know if you give this a try by dropping a comment and photo below. Let’s make great food together!

OCTOBERHosts can earn TWO items or sets of our wonderful stoneware 60% off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

OCTOBER GUEST SPECIAL:

Pressure Cooker Chicken Enchilada Soup

Creamy, cheesy and oh-so-easy to make, this Chicken Enchilada soup from @Delish is made even easier in the pressure cooker. Dinner is ready in less than 30 minutes, fantastic! 
5 from 3 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 490 kcal

Ingredients
  

  • ½ onion, chopped
  • 28 oz diced fire-roasted tomatoes
  • 19 oz red enchilada sauce
  • 15 oz black beans, drained and rinsed
  • 15 oz frozen corn
  • 2.5 cups chicken stock
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 2 lb boneless skinless chicken breast
  • cup shredded cheddar cheese
  • ¼ cup heavy cream
  • kosher salt to taste

Toppings

  • shredded cheddar cheese
  • sour cream
  • fresh cilantro
  • tortilla chips
  • fresh lime slices

Instructions
 

  • In Deluxe Multi Cooker, add first ten ingredients.   Set to POULTRY, press button to start. Once timer goes off, release pressure. Remove and shred chicken.
  • Add chicken back in, along with cheese and heavy cream, stirring to combine.
  • Serve immediately with your favorite toppings.

Notes

This soup freezes very well!  Freeze without garnishes or toppings.

Nutrition

Calories: 490kcalCarbohydrates: 53gProtein: 48gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 112mgSodium: 1353mgPotassium: 1170mgFiber: 11gSugar: 11gVitamin A: 1445IUVitamin C: 12mgCalcium: 112mgIron: 4mg
Keyword chicken enchilada soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Pasta e Fagioli with Pancetta (Video)

One of our favorite soups is Pasta e Fagioli.  While I enjoy the Olive Garden version, this is my version I came up with after having the most delectable bowl of soup at a local restaurant.  I could not find any recipe that was comparable.

I kept searching, to no avail, and I decided to come up with my own.  The difference that I wanted was a thicker and creamier texture, and also a bit of smokiness.  Hence, the pancetta!  I hope you’ll give this recipe a try, and let me know what you think.

Of course, for this much soup, I used our 8-qt. (7.6-L) Nonstick Stock Pot, here’s some info about it below:

8-qt. (7.6-L) Nonstick Stock Pot

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the link to get yours today:  8-qt. (7.6-L) Nonstick Stock Pot                     

Let’s jump right in!!

Ingredients

  • 2 cups carrots, diced
  • 3 stalks celery, diced
  • 1 sweet onion, finely diced
  • 5 garlic cloves, chopped
  • 1 tablespoon olive oil
  • ¼ teaspoon red pepper flakes, or to taste
  • One (28-ounce) can San Marzano tomatoes
  • 4 (14.5-oz) cans cannellini beans, drained and rinsed
  • 64-ounces chicken stock
  • One rind from Pecorino Romano (optional)
  • Salt and pepper, to taste
  • 8-ounces ditalini pasta, uncooked
  • 1 cup Pecorino Romano cheese, shredded
  • 2 tablespoons fresh basil, julienned

Instructions

Chop carrots, celery, onion and garlic. Roll basil together, and cut using kitchen shears.  Grate Cheese to make one cup.

Place oil in large stock pot over medium heat.  Add diced pancetta, cooking 5 minutes, or until golden. Add carrots, celery and onion, cooking until onion is translucent, about 5 minutes.  Add garlic, cook one minute more, or until fragrant.

Add in red pepper flakes, tomatoes, beans, broth and rind, if using.  Season with salt and pepper, stir to combine.  Bring to a simmer, cook 10 minutes.  Use immersion blender to blend some, not all, of the soup.  Add in ditalini pasta, and cook an additional 10 minutes more.

Remove from heat, and add in cheese and fresh basil, stir to incorporate.  Remove rind.

Serve immediately with more cheese and basil on the side.

That’s it!  I hope that you’ll give it a try, and please let me know what you think.  Please let me know if you give this a try by dropping a comment and photo below. Let’s make great food together!

OCTOBERHosts can earn TWO items or sets of our wonderful stoneware 60% off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

OCTOBER GUEST SPECIAL:

Pasta e Fagioli with Pancetta

Thick and creamy, this homemade Pasta e Fagioli is full of flavor and has a bit of pancetta to make this a hearty soup you’ll want to make again and again!   
5 from 3 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Soup
Cuisine Italian
Servings 16 servings
Calories 77 kcal

Ingredients
  

  • 2 cups carrots, diced
  • 3 stalks celery, diced
  • 1 onion, diced
  • 5 cloves garlic, chopped
  • 4 oz diced pancetta
  • 1 tbsp olive oil
  • ¼ tsp red pepper flakes, or to taste
  • 28 oz can San Marzano Tomatoes
  • 4 (14.5-oz) cans cannellini beans, drained and rinsed
  • 64 oz chicken stock
  • 1 rind Pecorino Romano Cheese
  • 2 tbsp fresh basil, julienned

Instructions
 

  • Chop carrots, celery, onion and garlic. Roll basil together, and cut using kitchen shears.  Grate Cheese to make one cup.
  • Place oil in large stock pot over medium heat.  Add diced pancetta, cook for about 5 minutes, or until golden. Add carrots, celery and onion, cooking until onion is translucent, about 5 minutes. Add garlic, cook one minute more, or until fragrant.
  • Add in red pepper flakes, tomatoes, beans, broth and rind, if using.  Season with salt and pepper,stir to combine.  Bring to a simmer, cook10 minutes. 
  • Use immersion blender to blend some, not all, of the soup.  Add in ditalini pasta, and cook an additional 10 minutes more.
  • Remove from heat, and add in cheese and fresh basil, stir to incorporate.  Remove rind.
  • Serve immediately with more cheese and basil on the side.

Notes

To Freeze – Store in glass or other freezer-safe container for up to three months.

Nutrition

Serving: 1245gCalories: 77kcalCarbohydrates: 10gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 247mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 2840IUVitamin C: 7mgCalcium: 33mgIron: 1mg
Keyword pasta and bean soup, pasta e fagioli, soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Tuscan White Bean Soup with Bacon – No Spoon Necessary (Video)

Creamy and flavorful, this Tuscan white bean and bacon soup from Cheyanne at No Spoon Necessary is absolutely delicious, and incredibly easy to make! You can learn more about Cheyanne here.

For this recipe, I used our 8-qt. (7.6-L) Nonstick Stock Pot, here’s some info about it below:

8-qt. (7.6-L) Nonstick Stock Pot

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the link to get yours today:  8-qt. (7.6-L) Nonstick Stock Pot                     

Let’s jump right in!!

Ingredients

  • 10 bacon strips – diced
  • 2 shallots, finely diced (about 1.5 cups)
  • 3 medium carrots, finely diced (about ¾ cup)
  • 3 celery stalks, finely diced (about ¾ cup)
  • 4 garlic cloves, chopped
  • ¼ teaspoon red pepper flakes, or to taste
  • ¼ teaspoon black pepper, or to taste
  • ½ cup white wine
  • 4 cups chicken OR vegetable stock
  • 2 (14.5-ounce) cans Cannellini or Great Northern Beans, UNDRAINED
  • 2 sprigs fresh rosemary
  • 1 Bay leaf
  • 1 Parmesan Cheese rind
  • ¼-½ cup heavy cream
  • 1 tablespoon fresh flat parsley, chopped
  • ½ cup Parmesan Reggiano cheese, grated, plus more for serving

Instructions

Cut bacon into pieces. Dice carrots, celery and shallots. Peel and chop garlic.