French white bean soup

Yield: 4 Servings

Measure Ingredient
1 cup Chopped onion
2 larges Leeks; chopped
3 Cloves garlic; minced
1 tablespoon Olive oil
15 ounces White beans; drained and Rinsed
2 mediums Potatoes; peeled and Cubed
½ teaspoon Dried thyme
3 cups Vegetable broth; low salt
1 cup Evaporated skim milk
¼ cup Fresh chopped parsley
2 teaspoons Lemon juice
1 dash Salt
Freshly ground white pepper To taste

Use only the white part of the leek for this soup. Cut potatoes into ½-inch cubes. Use Great Northern or pinto, or 1-¾ cups home-cooked white beans. Substitute watercress for parsley.

In large saucepan or Dutch oven, saut‚ onions, leeks and garlic in olive oil for about 5 minutes over medium-high heat. Add beans, potatoes, ¼ teaspoon of thyme and 1½ cups of vegetable broth; simmer 20 minutes.

Pur‚e 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 ¼ teaspoon thyme.

Serves 4, with 265 calories and 4 grams fat per serving. Preparation time: 10 minutes. Cooking time: 35 minutes Date: Sat, 29 Jun 1996 11:59:01 -0700 (PDT) From: PatH <phannema@...>

Recipe By: American Institute for Cancer Research Internet MC-Recipe Digest V1 #133

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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