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| Tuscan Bean Soup With Chipotle And Lemon Recipe |
Category: Soups / Low-Fat
Rating:
N/A
Servings: 4
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Ingredients
1 teaspoon olive oil, (1 to 3)
1 onion, chopped
5 cloves garlic, chopped
3 cup cooked white beans
1 1/2 cup diced tomatoes
3 cup low sodium chicken broth, or vegeta; ble
1 oregano and cumin
1 marinade from chipotles en abodo
1 lemon juice
Cooking Directions:
Fast depends upon pantry items. Careful of the salt! MC3 PER SERVING estimate with 3 teaspoons of oil: 256 cals 4.1 g fat (12.8% 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@wizard.ucr.edu) 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 1/2 teaspoon of "better than bouillon" mushroom.
Recipe by: Jeff Dueck, Chef, 4 Seasons Posted to Digest eat-lf.v097.n082 by PATh on Mar 26, 1997
soups,beans,low-fat
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