French white bean soup
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .