Contributed By: DCC
AICR
Serve this satisfying soup with some crusty rolls or bread sticks.
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 45 minutes
Number of Servings: 4
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Soups & Stews
Ingredients
1 cup Onion, chopped
2-3 Leeks, chopped (white part
Only)
2-3 cloves Garlic, minced
1 tbsp Olive oil
15oz Can white beans (great
Northern or pinto), drained and
rinsed (or 1 3/4 cups Home cooked
White beans)
2 Medium potatoes, peeled and cut
In 1/2" cubes
1/2 tsp Dried thyme
3 cups Vegetable broth, preferably
With no added salt
1 cup Evaporated SKIM milk
1/4 cup Fresh parsley or
Watercress, chopped
2 tsp Lemon juice
Dash salt
White pepper to taste, (preferably
Freshly ground
Preparation
In a large saucepan or Dutch oven,
saute onion, leeks and garlic in olive oil for about 5 minutes over medium-high heat. Add beans, potatoes, 1/4 tsp thyme and 1 1/2 cups vegetable broth; simmer 20 minutes. Puree in blender or food processor. When smooth, return to saucepan and add remaining broth and evaporated milk; heat through. If necessary, add more water or broth to reach desired thickness.
Before serving, stir in chopped parsley, lemon juice, salt and white pepper ans remaining 1/4tsp thyme.
Cook's Notes
Nutrition Information
Calories: 310
;
Total Fat: 4.8 g
;
Saturated Fat: 0.7 g
;
Polyunsaturated Fat: 0.5 g
;
Carbohydrates: 56 g
;
Protein: 16 g
;
Vitamin A: 1686 IU
;
Vitamin C: 29 mg
;
Calcium: 318 mg
;
Sodium: 797 mg
;
Iron: 5.5 mg
;
Fiber: 8 g