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Photo credit: Julie Siegel

Tuscan White Bean Soup
12 servings

1 Tbsp. olive oil
1/8 tsp. crushed red pepper
6 cloves garlic, minced
1/2 cup chopped yellow onion
1 medium yellow bell pepper, chopped (1 cup)
1 cup sliced baby carrots cut into 1/4 inch pieces
4 slices veggie Canadian bacon, diced
1 cup Chardonnay or white wine, divided
2 (15 oz.) cans great northern beans, with liquid
1 (14 1/2 oz.) can Mexican stewed tomatoes
4 cups vegetarian chicken broth, boiling
1 tsp. dried basil
1 tsp. dried thyme
1/4 cup mellow white miso

In 5 qt. saucepan, warm oil and crushed pepper 1 minute, over medium high heat. Add the garlic, onion, bell pepper,carrots, and diced bacon and saute 5 minutes. Add wine, reduce heat to low, and add beans. Place the tomatoes in a food processor or blender and pulse to chop coarsely. Add to bean mixture along with broth and spices. Simmer 30 minutes. Cream miso in a small bowl with wine until smooth and add to soup. Simmer until heated through. Do not boil. Serve with hot pepper sauce.

Enlightened Tuscan White Bean Soup
Nutrition Analysis: per 9 oz. serving
Protein 9 g, Carbohydrate 22 g, Fiber: 5 g, Fat: 2 g., Chol.:0, Calcium: 74mg, Sodium: 286 mg. Calories 147
from Protein: 26%, from Carbohydrate: 64%, from Fat: 10%

Traditional Tuscan White Bean Soup
Nutrition Analysis: per 9 oz. serving
Protein 24 g, Carbohydrate19 g, Fiber: 5 g, Fat: 10 g, Chol. 49 mg, Calcium: 82mg,Sodium: 663 mg. Calories 279
from Protein: 36%, from Carbohydrate : 30%, from Fat 34%