Guest guest Posted February 21, 2000 Report Share Posted February 21, 2000 * Exported from MasterCook * White Bean and Black Olive Soup Recipe By :Easy Vegan Cooking - Leah Leneman Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 onions 3 cloves garlic 3 tablespoons extra virgin olive oil 3 3/4 cups vegetable stock or water 1 16 oz can navy beans -- drained 16 black olives juice of 1 small lemon sea salt, as needed freshly ground black pepper, as needed Chop the onions finely. Crush the garlic. Saute in oil for a few minutes until they begin to brown. Add the stock and beans. Chop the olives and add them to the pan. Bring to a boil, then lower the heat and simmer, uncovered, for a few minutes. Add the lemon juice and season to taste.(Taste before adding salt as olives can be salty enough for this soup to require no more.) Serve piping hot. Description: " This soup has a Mediterranean flavor. A quick recipe. " - - - - - - - - - - - - - - - - - - - Per serving: 514 Calories (kcal); 14g Total Fat; (23% calories from fat); 26g Protein; 75g Carbohydrate; 0mg Cholesterol; 171mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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