Tomato And White Bean Soup Recipe - Cooking Index
Tomato And White Bean Soup Recipe - Cooking Index
Make the soup, then put together a tossed salad of shredded lettuce, finely diced tomatoes and bell peppers and sliced olives. Toss with your favorite natural lowufat dressing and have each person make his or her own "salad wraps," using large warmed flour tortillas or soft lavosh wraps.
Courses: Soup, Vegetarian| 2 | Cannellini - (16 oz ea) - rinsed, drained | |
| = (large white beans) | ||
| 1 | Stewed tomatoes - (28 oz) | |
| 2 | Scallions, green parts only - chopped | |
| 1 cup | 237ml | Low–sodium vegetable broth |
| 2 tablespoons | 30ml | Minced fresh cilantro or dill - or more to taste |
| 1 teaspoon | 5ml | Salt–free herb–and–spice seasoning mix - or more to taste |
In food processor, puree half of the beans until smooth. Add tomatoes with their liquid and scallions and puree mixture until smooth.
Transfer puree to large saucepan. Stir in remaining beans, broth, cilantro, seasoning mix and freshly ground black pepper to taste. Warm through over low heat, stirring occasionally. Serve hot.
This recipe yields 6 servings.
Per Serving: 226 Cal; 13g Prot; 1g Total Fat (0 Sat. Fat); 42g Carb.; 0mg Chol; 375mg Sod.; 9g Fiber.
Source:
Vegetarian Times, October 2001
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