Tuscany White Bean Soup

Recipe Ingredients

1/4 cup	15g / 0.5oz	Chopped onion
1/2 teaspoon	2.5ml	Minced garlic
3 tablespoons	45ml	Olive oil - divided
1/2 lb	227g / 8oz	Dry Great Northern beans
2		Water
2		Bay leaves (large)
1 teaspoon	5ml	Crumbled dried basil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-round white pepper
2 teaspoons	10ml	Chopped fresh parsley
2		Green onions - chopped

Recipe Instructions

Wash beans.

Saute onion and garlic in 2 tablespoons olive oil until soft, stirring often. Add beans, water, bay leaves, and basil. Bring mixture to a boil, reduce to a simmer, and cover.

Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally. Season with salt and pepper.

Cool soup; puree beans in a blender or food processor fitted with steel blade.

Return pureed soup to pot; reheat over moderate heat, stirring often. Blend in remaining olive oil.

Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or chicken broth.

This recipe yields 4 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 1/2 Starch, 1 Lean Meat, 1 Fat.

Nutrition Facts: Carbohydrates 37g; Protein 13g; Fat 11g; Calories 293; Fiber 9.7g; Sodium 256mg; Cholesterol 0mg.

Note: Low-sodium diets: Omit salt.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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