Tuscan bean soup with chipotle and lemon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil, (1 to 3) |
| 1 | Onion, chopped | |
| 5 | Cloves garlic, chopped | |
| 3 | cups | Cooked white beans |
| 1½ | cup | Diced tomatoes |
| 3 | cups | Low sodium chicken broth, or vegetable |
| Oregano and cumin | ||
| Marinade from chipotles en abodo | ||
| Lemon juice | ||
Directions
Fast depends upon pantry items. Careful of the salt! MC3 PER SERVING estimate with 3 teaspoons of oil: 256 cals 4⅒ g fat (12⅘% cff) Heat olive oil in saucepan. Saute onions until soft. Add garlic and cook brown. Add beans and tomatoes and cook 1 to 2 minutes. Add broth and cook for awhile.
Remove half the beans and mash or puree. Return to soup. Season to taste.
Serve with a drizzle of chipotle on top and a squeeze of lemon.
World Cuisine: Low Fat with Jeff Dueck (cd) (1996) Oasis Blue Production.
Jeff is a chef For 4 Seasons Hotels, Bistro 990, and Canoe; teacher at Toronto's "Great Chefs" school. Edited by patH (phannema@...) on Mar 19, 1997 Elf 3/26/97: A little "thin". We used 1 teaspoon oil with broth to cook onion and garlic.
It lacked! So we added about ½ teaspoon of "better than bouillon" mushroom.
Recipe by: Jeff Dueck, Chef, 4 Seasons Posted to Digest eat-lf.v097.n082 by PATh <phannema@...> on Mar 26, 1997