White Bean and Yellow Pepper Soup
This is an amazing soup that my mom has mad for years. It was our Christmas Eve dinner. It's incredibly yummy, and very easy to make. We've been having issues with the beans lately, but I think that's because we're the only ones who buy the dried white beans. It'd be very easy to use canned beans instead of dried, though you might have to use more than the required 2 cups....
To give credit where credit is due: this recipe is out of a really old cookbook called The Art of Low Calorie Cooking by Sally Schneider. It's got the calorie counts at the end of each recipe and all of that.
2 Cups of white beans (navy or great northern beans, cannelinni [white kidney beans] would also be good too)
1 tablespoon plus 2 teaspoons olive oil
3 yellow bell peppers, seeded and cut into 1/2 inch dice (3 cups)
1 medium onion, chopped (1 cup)
4 large garlic cloves, coarsely chopped
1 can Italian peeled tomatoes, seeded and coarsely chopped, and their liquid (we usually just used diced)
1 & 1/2 cups chicken stock or canned broth
8 sage leave, preferably fresh (orignial recipe, but we use basil)
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon balsamic or red wine vinegar
freshly ground black pepper
If you are using dried beans, soak overnight, or cover with water and bring to a boil, cover and let sit for one hour. Drain the beans, recover with water by two inches and cook until tender, but not mushy. (The recipe says at least one hour, but we've had it take much longer.) Drain the beans. We're going to be switching to canned beans I think, and you just skip the steps above.
In a large heave saucepan or flameproof cassarole, combine the oil, bell peppers, onion, and garlic. Cover and cook over low heat, stirring frequently, until the vegetables are oft but not brown, about 15 minutes.
Add the tomatoes and their liquid, the chicken stock, sage (or basil), salt, sugar, and cooked beans (or canned). Simmer until the soup begins to thicken and the beans are soft, 30 to 40 minutes.
Stir in the cream and vinegar. Season with black pepper to taste. This soup can be made ahead. Let cool, cover and refrigerate for up to 4 days; or freeze up to 3 months.
Variation: This soup also makes a great sauce for pasta, 351 calories per serving. For each serving, figure 1/2 portion (about 1/2 cup) of the soup per 2 ounces of dry pasta.
8 Servings
282 Calories
13.4 gm Protein
8.0 gm Fat
41.0 gm Carbs per serving
To give credit where credit is due: this recipe is out of a really old cookbook called The Art of Low Calorie Cooking by Sally Schneider. It's got the calorie counts at the end of each recipe and all of that.
2 Cups of white beans (navy or great northern beans, cannelinni [white kidney beans] would also be good too)
1 tablespoon plus 2 teaspoons olive oil
3 yellow bell peppers, seeded and cut into 1/2 inch dice (3 cups)
1 medium onion, chopped (1 cup)
4 large garlic cloves, coarsely chopped
1 can Italian peeled tomatoes, seeded and coarsely chopped, and their liquid (we usually just used diced)
1 & 1/2 cups chicken stock or canned broth
8 sage leave, preferably fresh (orignial recipe, but we use basil)
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon balsamic or red wine vinegar
freshly ground black pepper
If you are using dried beans, soak overnight, or cover with water and bring to a boil, cover and let sit for one hour. Drain the beans, recover with water by two inches and cook until tender, but not mushy. (The recipe says at least one hour, but we've had it take much longer.) Drain the beans. We're going to be switching to canned beans I think, and you just skip the steps above.
In a large heave saucepan or flameproof cassarole, combine the oil, bell peppers, onion, and garlic. Cover and cook over low heat, stirring frequently, until the vegetables are oft but not brown, about 15 minutes.
Add the tomatoes and their liquid, the chicken stock, sage (or basil), salt, sugar, and cooked beans (or canned). Simmer until the soup begins to thicken and the beans are soft, 30 to 40 minutes.
Stir in the cream and vinegar. Season with black pepper to taste. This soup can be made ahead. Let cool, cover and refrigerate for up to 4 days; or freeze up to 3 months.
Variation: This soup also makes a great sauce for pasta, 351 calories per serving. For each serving, figure 1/2 portion (about 1/2 cup) of the soup per 2 ounces of dry pasta.
8 Servings
282 Calories
13.4 gm Protein
8.0 gm Fat
41.0 gm Carbs per serving
posted by Unknown | 8:05 AM
0 Comments:
Post a Comment
<< Home