Neapolitan Bean Bisque

Menu Part: 
Soup
Cuisine Type: 
Italian
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
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

FSD Resources