Side Pannel
French White Bean Soup
Ingredients List
- 1 c Chopped onion
- 2 lg Leeks; chopped
- 3 Cloves garlic; minced
- 1 tb Olive oil
- 15 oz White beans; drained and
- -Rinsed
- 2 md Potatoes; peeled and
- -Cubed
- 1/2 ts Dried thyme
- 3 c Vegetable broth; low salt
- 1 c Evaporated skim milk
- 1/4 c Fresh chopped parsley
- 2 ts Lemon juice
- 1 ds Salt
- Freshly ground white pepper
- -To taste
Directions
Use only the white part of the leek for this soup. Cut potatoes into
1/2-inch cubes. Use Great Northern or pinto, or 1-3/4 cups home-cooked
white beans. Substitute watercress for parsley.
In large saucepan or Dutch oven, saut”š onions, leeks and garlic in olive
oil for about 5 minutes over medium-high heat. Add beans, potatoes, 1/4
teaspoon of thyme and 1 1/2 cups of vegetable broth; simmer 20 minutes.
Pur”še in blender or food processor. When smooth, return to saucepan and add
remaining broth and evaporated milk; heat through. If necessary, add more
water or broth to reach desired thickness. Before serving, stir in chopped
parsley, lemon juice, salt, white pepper and remaining 1/4 teaspoon thyme.
Serves 4, with 265 calories and 4 grams fat per serving. Preparation time:
10 minutes. Cooking time: 35 minutes
1/2-inch cubes. Use Great Northern or pinto, or 1-3/4 cups home-cooked
white beans. Substitute watercress for parsley.
In large saucepan or Dutch oven, saut”š onions, leeks and garlic in olive
oil for about 5 minutes over medium-high heat. Add beans, potatoes, 1/4
teaspoon of thyme and 1 1/2 cups of vegetable broth; simmer 20 minutes.
Pur”še in blender or food processor. When smooth, return to saucepan and add
remaining broth and evaporated milk; heat through. If necessary, add more
water or broth to reach desired thickness. Before serving, stir in chopped
parsley, lemon juice, salt, white pepper and remaining 1/4 teaspoon thyme.
Serves 4, with 265 calories and 4 grams fat per serving. Preparation time:
10 minutes. Cooking time: 35 minutes
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