| 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>
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Nutrition (calculated from recipe ingredients)
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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