Soup: 2 pt. White Bean Soup
Source of Recipe
Helen Deacey Pillsbury booklet Cook Light Eat Right #111 (1990)
List of Ingredients
4 cups great northern beans cooked, * see note
2 quarts water
2 tablespoons chicken bouillon instant
1 teaspoon thyme or 1 Tbsp. fresh -- chopped
1/2 teaspoon salt if desired
1 medium onion chopped
2 cloves garlic minced
1 tablespoon bay leaf
2 medium carrot thinly sliced
2 large stalk celery thinly sliced
1/4 cup fresh parsley chopped
2 cups canned tomatoes with juice diced
* this is 2 cups dry I put the cooked version in the ingredients to get the proper nutritional values.Recipe
Place 2 cups dry beans in Dutch oven or large saucepan. Add water to cover. Bring to a boil; boil 2 minutes. Cover; turn off heat and let stand 1 hour. Drain. Add 8 cups water, bouillon, thyme, salt, onion, garlic and bay leaf. Bring to a boil Reduce heat; cover and simmer 1 hour or until beans are tender. Remove bay leaf. Remove 2 cups bean mixture and place in food processor bowl with metal blade or blender container; puree until smooth. To bean mixture in Dutch oven, add carrots, celery, canned tomatoes and pureed mixture. Cover and simmer an additional 30 minutes or until vegetables are tender. Just before serving stir in parsley. Serves 6.
PER SERVING: 245.0 Calories, 1.0 g Total Fat, 0.3 g Saturated Fat, 0 mg Cholesterol, 389.0 mg Sodium, 46.7 g Total Carbohydrate, 14.6 g Dietary Fiber, 14.8 g Protein, 163.5 mg Calcium. (Nutritional values from the Weight Watchers' Light and Tasty CD)
WW Points =2 pts per 2 cup serving.
Notes: Original recipe found in Pillsbury booklet Cook Light Eat Right #111 (1990). I have made adjustment to the original recipe to suit our liking. Makes 6 servings.
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