Recipes

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%
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