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French White Bean Soup

Healthy.Eater's picture
Ingredients
  Yellow onion 1 Medium, finely chopped
  Fennel/Celery 8 Ounce, finely chopped to make 1 cup
  Carrots 2 Medium, peeled and diced
  Black pepper salt 1⁄8 Teaspoon
  Canned low sodium tomatoes 14 Ounce, pureed (1 Can)
  Chicken stock/Low sodium chicken broth 2 1⁄2 Cup (40 tbs)
  Dried basil 1 1⁄4 Teaspoon
  Fennel seeds 1 1⁄4 Teaspoon, crushed
  Canned cannellini 19 Ounce, drained, rinsed (White Kidney Beans, 1 Can)
  Garlic 1 Clove (5 gm), minced
  Minced basil/1 teaspoon dried basil 1 Tablespoon
  Minced parsley 1 Tablespoon
  Grated parmesan cheese 1 Tablespoon
  Olive oil 1 Tablespoon
Directions

1 ln a large saucepan, heat the oil over moderate heat. Add the onion, fennel, carrots, salt, and pepper and saute, stirring occasionally, for 5 minutes.
2 Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lowerthe heat, and simmer for 10 minutes. Add the cannellini and simmer 3 minutes more or until they are heated through.
3 Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl. With the back of a spoon, mash the mixture into a paste. Ladle the soup into bowls and garnish each one with a dollop of the pesto.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy

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