Recipe Collection
Recipe Collection |
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Recipe: Cannellini Soup
Categories: Beans/peas/, Eat-lf mail, Low fat
Yield: 4 Servings
2 tb Extra Virgin Olive Oil; Note
-- 1
1 ts Chopped Garlic
2 c Cannellini Beans; Cooked,
-- Drained, Rinsed If Canned
Salt And Pepper; To Taste
1 c Nonfat Vegetarian Beef
-- Broth; Note 2
2 tb Chopped Fresh Flat-Leaf
-- Parsley
4 Toasted Thick Crusty Bread
-- Slices
Note 1: Original recipe used 1/2 C extra virgin olive oil
Note 2: Original recipe used 1 C homemade beef broth or 1/3 C canned beef stock diluted with 2/3 C water. I used vegetarian nonfat beef broth.
There is very **little** liquid in this soup, but if you like more liquid then you can add more broth or water.
Put the oil and garlic in a saucepan. Cook over moderate heat, stirring, until the garlic is a pale gold. Add the beans and a pinch of salt and pepper. Cover and cook gently for 5 min.
Transfer 1/2 C of the beans to a food mill or processor or blender, add the broth and puree back into the pan. Simmer the soup for 5 min, then season with salt and pepper. Swirl in the parsley. Ladle the soup over the toasted bread and serve.
This was very good!! It was quite filling and had good flavor. We used untoasted french bread.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
NOTES : Cal 473.3 Total Fat 8.6g Sat Fat 1.3g Carb 74.9g Fib 16.1g Pro 28.9 g Sod 289mg CFF 15.7%
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Dec 08, 1998, converted by MM_Buster v2.0l.
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