lowfat - Bean and Broccoli Soup

[Guest guest]

Hope everyone enjoyed the holidays! I don't remember who sent them but 2

recipes I tried with great results were the Wild and Brown Rice with Aspargus,

Leeks, and Corn (only I used wehani rice and had too much water left so I added

some Bulgur and it turned out great!) and the Date-Stuffed Apples were great.

Thanks so much, Judy

 

 

* Exported from MasterCook *

 

Bean and Broccoli Soup

 

Recipe By :Bharti Kirchner - The Bold Vegetarian

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup finely chopped onion

3 large garlic cloves -- minced

1/2 pound all-purpose potatoes (about 2 medium) -- peeled and

cubed

3 cups vegetable stock or canned broth

1 pound broccoli -- cut into small florets, stems peeled and

diced

1 tablespoon fresh basil, or 1 teaspoon dried

1 cup cooked navy beans or one 15-ounce can -- drained,

cooking or can liquid saved

1/2 cup bean liquid or water

salt and freshly ground black pepper to

taste

garlic bread crumbs and/or grated Parmesan

or other hard cheese of choice for garnish

 

Bring onion, garlic, potatoes, stock, and broccoli stems to a boil in a large

pot. Reduce heat and cook, covered, 10 minutes, or until the vegetables arre

almost tender. Add broccoli florets and basil and cook, covered, another 10

minutes, or until the florets are tender.

Remove from heat. With a slotted spoon, remove the florets and place them on a

plate. Puree half of the remaining mixture along with the navy beans and bean

liquid in a blender or food processor. Return to the pot. Add the reserved

florets. Over gentle heat, bring soup to a simmer. Season to taste with salt

and pepper. Serve with croutons and/or cheese garnished.

Yield: 2 large entree or 4 to 6 first-course servings

 

Description:

" A hearty soup, thickened by a navy bean and potato puree, this is a

meal in itself. "

 

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Per serving: 76 Calories (kcal); 1g Total Fat; (6% calories from fat); 5g

Protein; 16g Carbohydrate; 0mg Cholesterol; 41mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

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