Creamy White Bean Soup
|Dried white beans||3⁄4 Cup (12 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Onions||1 1⁄2 Cup (24 tbs), thinly sliced|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Carrot||1⁄2 Cup (8 tbs), chopped|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Veal stock/Chicken stock||5 Cup (80 tbs)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Basil||1 Teaspoon, minced|
|White pepper||1⁄4 Teaspoon|
|Half and half||1 Cup (16 tbs)|
Cook beans in water and salt 1 hour, adding more water if needed.
Cook vegetables and parsley in oil and butter, covered, 30 minutes.
Do not brown.
Add stock, tomato sauce, basil, pepper and beans with their liquid.
Cover, bring to boil, lower heat and simmer 1 hour or until beans are tender.
Puree, reheat with cream and adjust seasonings to taste.
Serving size: Complete recipe
Calories 1388 Calories from Fat 529
% Daily Value*
Total Fat 60 g92.5%
Saturated Fat 22 g110.1%
Trans Fat 0 g
Cholesterol 89.5 mg29.8%
Sodium 3764.8 mg156.9%
Total Carbohydrates 162 g53.9%
Dietary Fiber 33.1 g132.2%
Sugars 29.7 g
Protein 65 g129.6%
Vitamin A 305% Vitamin C 137.3%
Calcium 78.9% Iron 111.7%
*Based on a 2000 Calorie diet