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| Tuscany White Bean Soup Recipe |
Category: Beans / Entrees
Rating:
N/A
Servings: 4
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Ingredients
1/4 cup onion; chopped
1/2 teaspoon garlic; minced
3 tablespoon olive oil; divided
1/2 lb dry great nothern beans; washed
2 quart water
2 bay leaves; large
1 teaspoon dried basil; cri,b;ed
1/2 teaspoon salt
1/2 teaspoon white pepper; ground
2 tablespoon parsley; fresh chopped
2 green onion; chopped
Cooking Directions:
Saute onion and garlic in 2 tablespoons of olive oil until soft, stirring often. Add bean, water, bay leaves, and basil. Bring mixture to a boil, reduce to a simmmer, and cover. Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally. Season with salt and pepper. Cool soup, puree beans in a blender or food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat. stirring often. Blend in remaining olive oil. Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or chicken broth.
Food Exchange Per Serving: 2 1/2 STRARCH/BREAD EXCHANGES + 1 LEAN MEAT EXCHANGE + 1 FAT EXCHANGE CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g; SOD: 256; CHOL: 0g; Low-Sodium Diets: Omit Salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
entrees,beans,soups/stews,diabetic,crockpot
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