Tomato and white bean soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 32 | ounces | Cannellini beans; (large white beans) |
| Rinsed and drained | ||
| 28 | ounces | Canned stewed tomatoes |
| 2 | Scallions; chopped | |
| (green parts only) | ||
| 1 | cup | Vegetable broth |
| 2 | tablespoons | Minced fresh cilantro or dill; or more to taste |
| 1 | teaspoon | Salt-free herb-and-spice seasoning mix; up to 2 |
| OR to taste | ||
| Freshly ground black pepper; to taste | ||
Directions
6 SERVINGS DAIRY-FREE
Fresh herbal overtones boost the flavor of this ready-when-you-are soup.
White beans make a deliciously creamy base for soups, sauces and stews.
Meal plan: Make the soup, then put together a tossed salad of shredded lettuce, finely diced tomatoes and bell peppers, and sliced olives. Dress in your favorite natural low-fat dressing and have each person make his or her own "salad wraps" using large warmed flour tortillas or soft lavash wraps. End the meal with fresh strawberries topped with vanilla frozen yogurt or a nondairy frozen dessert.
In food processor, puree half of beans until smooth. Add tomatoes with their liquid and scallions, and puree until smooth.
Transfer puree to large saucepan. Stir in remaining beans, broth, cilantro, seasoning mix and pepper. Warm through over low heat, stirring occasionally. Serve hot.
PER SERVING: 214 CAL.; 12G PROT.; 1G TOTAL FAT (0 SAT. FAT); 42G CARB.; 0 CHOL.; 195MG SOD.; 9G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on May 09, 1999.
Recipe by: Vegetarian Times Magazine, May 1999, page 28 Converted by MM_Buster v2.0l.