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CATEGORY CUISINE TAG YIELD
Meats, Grains Import, New, Text 1 Servings

INGREDIENTS

2 T Olive oil
1 Onion, chopped
2 Carrots, chopped
2 Stalks celery, chopped
6 c Chicken stock
2 t Fresh thyme
2 t Fresh rosemary, minced
2 Northern white beans
drained and rinsed
1 Thin baguette, cut
crosswise into 1/2-inch
slices
2 Cloves garlic, peeled
1/4 c Parsley leaves
Salt and pepper
1/4 c Olive oil

INSTRUCTIONS

In a pot heat oil over medium heat and cook onions for 2 minutes. Add
the chopped carrots and celery and cook for 2-3 minutes. Add chicken
stock and bring to a boil. Reduce heat and simmer soup until
vegetables are tender, about 10-15 minutes. Stir in the fresh herbs
and white beans. Return soup to a simmer. Using a handblender puree
soup to desired consistency.  In a food processor or chopping bowl of
Braun MultiPurpose Processor  puree the garlic, parsley, salt and
pepper and olive oil. Brush both  sides of 12 slices of bread with
garlic oil. Heat cast iron grill pan  over medium high heat. Grill
bread on both sides until toasted.  Serve soup hot with croutons.
Yield: serves 4-6 Recipe By     :COOK'S CHOICE SEAN & CATHY SHOW
#CH1219  Posted to MC-Recipe Digest V1 #253  Date: Sun, 20 Oct 1996
18:10:14 -0400  From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1388
Calories From Fat: 885
Total Fat: 99.4g
Cholesterol: 43.2mg
Sodium: 2260.6mg
Potassium: 2582.2mg
Carbohydrates: 85.4g
Fiber: 9.9g
Sugar: 37.5g
Protein: 40.9g


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