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

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

FSD Resources