| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
New, Vegtime7 |
6 |
servings |
INGREDIENTS
| 32 |
oz |
Cannellini beans; (large white beans) |
|
|
Rinsed and drained |
| 28 |
oz |
Canned stewed tomatoes |
| 2 |
|
Scallions; chopped |
|
|
(green parts only) |
| 1 |
c |
Vegetable broth |
| 2 |
tb |
Minced fresh cilantro or dill; or more to taste |
| 1 |
ts |
Salt-free herb-and-spice seasoning mix; up to 2 |
|
|
OR to taste |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
6 SERVINGS DAIRY-FREE
Fresh herbal overtones boost the flavor of this ready-when-you-are soup.
White beans make a deliciously creamy base for soups, sauces and stews.
Meal plan: Make the soup, then put together a tossed salad of shredded
lettuce, finely diced tomatoes and bell peppers, and sliced olives. Dress
in your favorite natural low-fat dressing and have each person make his or
her own "salad wraps" using large warmed flour tortillas or soft lavash
wraps. End the meal with fresh strawberries topped with vanilla frozen
yogurt or a nondairy frozen dessert.
In food processor, puree half of beans until smooth. Add tomatoes with
their liquid and scallions, and puree until smooth.
Transfer puree to large saucepan. Stir in remaining beans, broth, cilantro,
seasoning mix and pepper. Warm through over low heat, stirring
occasionally. Serve hot.
PER SERVING: 214 CAL.; 12G PROT.; 1G TOTAL FAT (0 SAT. FAT); 42G CARB.; 0
CHOL.; 195MG SOD.; 9G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on May 09, 1999.
Recipe by: Vegetarian Times Magazine, May 1999, page 28
Converted by MM_Buster v2.0l.
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