Vegetarian Soup Cuisine

[Guest guest]

* Exported from MasterCook *

 

Artichoke and White Bean Stew

 

Recipe By :Vegetarian Soup Cuisine - Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 medium yellow onion -- diced

1 large stalk celery -- chopped

2 cloves garlic -- minced

6 cups water

2 medium carrots -- peeled and diced

2 cups diced white potatoes

1/4 cup dry white wine

1 tablespoon dried parsley

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1 14 oz can artichoke hearts -- drained and coarsely chopped

1 15 oz can white kidney beans (cannellini) -- drained

2 or 3 tablespoons chopped fresh parsley

2 lemons -- quartered

 

In a large saucepan heat the oil. Add the onion, celery, and garlic, and saute

for 5 minutes. Add the water, carrots, potatoes, wine, and dried seasonings,

and bring to a simmer. Cook over medium-low heat for about 15 minutes, stirring

occasionally.

Stir in the artichokes and white beans, and cook for 15 to 20 minutes more over

low heat, stirring occasionally. Stir in the parsley and squeeze half of the

lemon wedges into the soup. Let the soup stand for 10 minutes before ladling

into bowls.

Serve with loaves of French baguettes. Pass the extra lemon at the table.

 

 

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Per serving: 92 Calories (kcal); 3g Total Fat; (23% calories from fat); 4g

Protein; 16g Carbohydrate; 0mg Cholesterol; 365mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0