• French White Bean Soup

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    • 1 c. onion minced
    • 2 x leeks minced-white only (2 to 3)
    • 2 x cloves garlic chopped (2 to 3)
    • 1 Tbsp. extra virgin olive oil
    • 1 can white beans (15 ounce.) liquid removed and rinsed (Great Northern or possibly pinto) (or possibly 1 3/4 c. home-cooked white beans)
    • 2 med potatoes peeled and cut in 1/2 inch cubes
    • 1/2 tsp dry thyme
    • 3 c. vegetable broth preferably with no added salt
    • 1 c. evaporated skim lowfat milk
    • 1/4 c. fresh parsley minced or possibly watercress
    • 2 tsp lemon juice
    • 1 dsh salt White pepper to taste (preferably freshly grnd)


    1. In large saucepan or possibly Dutch oven, sauti onions, leeks and garlic in extra virgin olive oil for about 5 min over medium-high heat. Add in beans, potatoes, 1/4 tsp. of thyme and 1 1/2 c. of vegetable broth; simmer 20 min.
    2. Purie in blender or possibly food processor. When smooth, return to saucepan and add in remaining broth and evaporated lowfat milk; heat through. If necessary, add in more water or possibly broth to reach desired thickness. Before serving, stir in minced parsley, lemon juice, salt, white pepper and remaining 1/4 tsp. thyme.
    3. Serves 4, with 265 calories and 4 grams fat per serving.
    4. Preparation Time: 10 min.
    5. Cooking Time: 35 min
    6. NOTES : Serve this satisfying soup with some crusty rolls or possibly breadsticks.
    7. If you like, round out the meal by slicing some tomatoes or possibly carrot sticks while the soup simmers, or possibly simply add in some fruit salad for dessert.

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