Recipes Included On This Page Quick White Bean Soup - Tuscany LF Vegan 6 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Quick White Bean Soup - Tuscany LF Vegan 6 pts Recipe By : Vegetarian Times 01-JAN-04 p. 59 Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons olive oil 1 stalk celery -- finely chopped 1 onion -- finely chopped 1 carrot -- finely chopped 1 garlic clove -- chopped 3 cups cooked white navy beans or cannellini beans 6 cups vegetable stock -- or water 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 plum tomatoes -- finely chopped 4 fresh rosemary sprigs 1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add celery, onion, carrot and garlic and cook until they are softened. 2. Purée half the white beans with vegetable stock and remaining 4 tablespoons of olive oil. Season with salt and pepper. Add tomatoes to vegetables, and heat through. 3. Pour 1 cup of white bean purée into a soup bowl. Spoon 2 tablespoons of vegetables into center of bowl. Spoon 2 tablespoons of remaining white beans over vegetables. Repeat until all ingredients are used up. Garnish each bowl with rosemary sprig. Serve soup hot. Serving Ideas : A roaring fire and a big glass of robust, slightly peppery California zinfandel, such as a Frey or Murphy-Goode, is the best way to enjoy this hearty winter dish. If you're not up for such a heavy red wine, a Pinot Noir is another excellent option. Try a Columbia Valley Canoe Ridge Estate Pinot Noir, filled with flavors of black cherry and blueberry, which is equally satisfying. NOTES : This hearty soup banishes cold-weather chills. Feel free to substitute canned white beans for the dried ones. Chupa Notes: Non-traditional, but I like to add color and fiber with red, orange and green bell pepper; 1/2 cup of each added in the first step of cooking. I also like a 1/2 teaspoon of red pepper flakes to heat it up! Contributed to the FareShare Gazette by ChupaBabi; 22 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 18g Fat (51.2% calories from fat); 7g Protein; 31g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 2266mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 3 1/2 Fat.

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