| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Tuscan |
Soup, Bean, Lowfat |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil, (1 to 3) |
| 1 |
|
Onion, chopped |
| 5 |
|
Cloves garlic, chopped |
| 3 |
c |
Cooked white beans |
| 1 1/2 |
c |
Diced tomatoes |
| 3 |
c |
Low sodium chicken broth, or vegetable |
|
|
Oregano and cumin |
|
|
Marinade from chipotles en abodo |
|
|
Lemon juice |
INSTRUCTIONS
Fast depends upon pantry items. Careful of the salt! MC3 PER SERVING
estimate with 3 teaspoons of oil: 256 cals 4.1 g fat (12.8% cff) Heat olive
oil in saucepan. Saute onions until soft. Add garlic and cook brown. Add
beans and tomatoes and cook 1 to 2 minutes. Add broth and cook for awhile.
Remove half the beans and mash or puree. Return to soup. Season to taste.
Serve with a drizzle of chipotle on top and a squeeze of lemon.
World Cuisine: Low Fat with Jeff Dueck (cd) (1996) Oasis Blue Production.
Jeff is a chef For 4 Seasons Hotels, Bistro 990, and Canoe; teacher at
Toronto's "Great Chefs" school.
Edited by patH (phannema@wizard.ucr.edu) on Mar 19, 1997 Elf 3/26/97: A
little "thin". We used 1 teaspoon oil with broth to cook onion and garlic.
It lacked! So we added about 1/2 teaspoon of "better than bouillon"
mushroom.
Recipe by: Jeff Dueck, Chef, 4 Seasons Posted to Digest eat-lf.v097.n082 by
PATh <phannema@wizard.ucr.edu> on Mar 26, 1997
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