Ornish - White Bean and Tomato Soup with Fresh Herbs

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White Bean and Tomato Soup with Fresh Herbs

 

Recipe By :Deborah Madison

Serving Size : 9 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 cup dry white beans, such as baby limas or

navy beans

11 cups water or a mixture of water and Summer

Vegetable Stock

1 large onion -- finely diced

10 sage leaves

3 bay leaves

5 parsley branches -- chopped

4 cloves garlic -- thinly sliced or minced

2 pinches dried thyme, or several thyme branches

3 or 4 medium ripe tomatoes

The Garnish:

1/2 cup packed parsley leaves

1/2 cup mixed fresh herbs, marjoram, thyme,

lovage, basil, and/or chives

2 cloves garlic

peel of 1 lemon, plus juice to taste

freshly ground black pepper

 

Sort and rinse the beans, then soak for 6 hours or overnight in water.

 

The next day, pour off the soaking water and cover the beans with 11 cups

fresh water or stock. Bring to a boil and skim off the foam that rises to the

surface, then lower the heat to a simmer. Add the onion, carrots, sage, bay

leaves, parsley, garlic, and thyme. Simmer until the beans are tender, an hour

or longer depending on the type of bean. The beans can be cooked a day or two

iin advance of serving, if desired.

 

Just before serving, prepare the tomatoes and the garnish. Bring a small pot of

water to a boil and drop in each of the tomatoes for 20 seconds or so, to loosen

the skins. Remove the skins, halve the tomatoes crosswise and gently squeeze

out the juice and the seeds. Strain the juice and return it to the soup. Dice

the tomatoes and stir them into the soup.

 

To make the garnish, strip all the leaves from the stems of the herbs. If you

only have parsley, then use a cup rather than 1/2 cup. Finely chop the herbs

along with the garlic and the lemon peel or chop everything separately, then

pound together in a mortar with enough lemon juice to make a paste. Either way,

stir the mixture into the soup as you serve it. Season to taste with lemon

juice and plenty of pepper.

 

Source:

" Dr. Dean Ornish's Program for Reversing Heart Disease "

Copyright:

" 1990, 1996 by Dean Ornish, M.D. "

Yield:

" 9 cups "

 

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Per serving: 16 Calories (kcal); trace Total Fat; (7% calories from fat); 1g

Protein; 4g Carbohydrate; 0mg Cholesterol; 4mg Sodium

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

Other Carbohydrates

 

 

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