Neapolitan Bean Bisque

Menu Part: 
Soup
Cuisine Type: 
Mediterranean
Serves: 
6

A boldly flavored soup boasting such authentic Mediterranean ingredients as olive oil, garlic, rosemary, thyme, white beans, roasted red peppers, balsamic vinegar, basil pesto and Parmesan cheese.

Ingredients

1⁄2 cup chopped onion
6 large garlic cloves, cut in half
1 tbsp. olive oil
1 tsp. dried rosemary leaves
1⁄2 tsp. dried thyme leaves
2 cans (15-oz.) Great Northern or Navy beans or 3 cups cooked dry Great Northern or Navy beans, rinsed, drained
4 cups reduced-sodium vegetable broth
1 tbsp. balsamic vinegar
1⁄2 tsp. salt
1⁄2 tsp. ground pepper
1⁄2 cup frozen spinach
3-4 tbsp. basil pesto
1⁄2 cup roasted red bell pepper strips
Parmesan cheese curls, for garnish
 

Steps

1. Sauté onion and garlic in oil in large saucepan until tender, about 5 min.; stir in herbs and cook 1-2 min. Stir in beans, broth, vinegar, salt and pepper. Bring to boil; reduce heat, and simmer 5 min.

2. Puree half the soup (about 21⁄2 cups) in blender with spinach and pesto until smooth; place in small saucepan. Puree 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 a bowl simultaneously; swirl lightly with knife. Garnish with Parmesan cheese.
 

More From FoodService Director

Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources