White Bean Chowder With Tomatoes, Mushrooms And Spinach Recipe - Cooking Index
White Bean Chowder With Tomatoes, Mushrooms And Spinach Recipe - Cooking Index
| 2 tablespoons | 30ml | Olive oil - divided |
| 1 1/2 tablespoons | 22ml | Minced garlic |
| 1 | Onion - chopped | |
| 3 | Great Northern beans - (15 oz ea) - rinsed, drained | |
| 2 teaspoons | 10ml | Dried rosemary |
| 3 cups | 711ml | Vegetable broth |
| 1 1/2 teaspoons | 7.5ml | Balsamic vinegar |
| 1 | Drained diced tomatoes - (14 1/2 oz) | |
| 1/4 lb | 113g / 4oz | Mushrooms - stems trimmed, |
| And sliced | ||
| 3/4 teaspoon | 3.8ml | Salt |
| 1/4 teaspoon | 1.3ml | Dried red pepper flakes - (to 1/2) |
| Freshly-ground black pepper - to taste | ||
| 6 oz | 170g | Rinsed baby spinach - stems trimmed |
| 2 tablespoons | 30ml | Minced Italian parsley - (optional garnish) |
| = (or snipped chives) | ||
| Freshly-grated Parmigiano-Reggiano cheese - for serving |
Heat 1 tablespoon of oil in a 3-quart pot over medium-high heat. Add the garlic and onion. Cook, stirring often, until the onion is softened, about 5 minutes.
Reserve 3/4 cup of the beans and place the rest along with the rosemary in the bowl of a food processor and puree until smooth.
Transfer the puree and the reserved beans to the pot. Add the vegetable broth, vinegar, tomatoes, mushrooms, salt, 1/4 teaspoon red pepper flakes (or more to taste) and pepper to taste. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, about 20 minutes. (The chowder can be made 2 days ahead to this point and refrigerated, or frozen up to 1 month. To serve, gently reheat the soup until hot.)
Stir in the spinach leaves. Cook 1 minute. Taste; adjust the seasoning. Serve hot, drizzled with the remaining 1 tablespoon of oil and garnished with parsley or chives, if using. Pass the Parmesan cheese.
This recipe yields 4 main-course servings.
Each serving: 544 calories; 1,294 mg sodium; 2 mg cholesterol; 10 grams fat; 2 grams saturated fat; 90 grams carbohydrates; 29 grams protein; 18.63 grams fiber.
Source:
The Los Angeles Times, 11-28-2001
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