Tuscany White Bean Soup

Ingredients

1/4 cup chopped onion
1/2 teaspoon minced garlic
3 tablespoons olive oil divided
1/2 pound dry Great Northern beans
2 quarts water
2 large bay leaves
1 teaspoon crumbled dried basil
1/2 teaspoon salt
1/2 teaspoon freshly-round white pepper
2 teaspoons chopped fresh parsley
2 green onions chopped

Method

Wash beans.

Saute onion and garlic in 2 tablespoons olive oil until soft, stirring often. Add beans, water, bay leaves, and basil. Bring mixture to a boil, reduce to a simmer, and cover.

Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally. Season with salt and pepper.

Cool soup; puree beans in a blender or food processor fitted with steel blade.

Return pureed soup to pot; reheat over moderate heat, stirring often. Blend in remaining olive oil.

Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or chicken broth.

This recipe yields 4 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 1/2 Starch, 1 Lean Meat, 1 Fat.

Nutrition Facts: Carbohydrates 37g; Protein 13g; Fat 11g; Calories 293; Fiber 9.7g; Sodium 256mg; Cholesterol 0mg.

Note: Low-sodium diets: Omit salt.

Yield

4 Servings


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