Mediterranean White Bean Soup

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* Exported from MasterCook *

 

Mediterranean White Bean Soup

 

Recipe By :Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried navy beans -- soaked

vegetable stock or water

2 tablespoons olive oil

2 bay leaves

4 whole garlic cloves

3 sprigs fresh thyme -- (1/2 teaspoon dried thyme)

1/4 teaspoon fennel seeds

2 tablespoons olive oil

2 cups chopped onions

2 large carrots -- chopped

2 green peppers -- chopped

1/2 cup water

1/2 teaspoon dried mint

1/4 cup chopped fresh parsley

1 tablespoon fresh lemon juice

salt to taste

 

Because of their delicate flavor and smooth texture, white beans are wonderful

soup beans, combined here with Mediterranean seasonings.

 

Put the drained beans into a 4-quart pot and add stock or water until it reaches

a point an inch above the level of the beans. Add the oil, bay leaves, garlic,

thyme, and fennel seeds and simmer covered until the beans are tender, about 1

hour. Replenish the liquid occasionally, keeping the beans covered with an inch

of liquid. When the beans are tender, discard the bay leaves, garlic cloves, and

thyme twigs, if you're using fresh thyme.

 

Meanwhile, saute the onions in 2 tablespoons of olive oil for 5 minutes. Add the

carrots and saute another 5 minutes. Stir in the peppers and saute 5 minutes

more. Add 1/2 cup water and cook the vegetables covered until the carrots are

just tender.

 

Stir the vegetables into the pot of cooked beans and simmer 15 to 20 minutes to

blend the flavors. Add the mint, parsley, and lemon juice. Salt to taste and

serve.

 

In the Mediterranean mode: serve with Pissaladiere (p. 133) or Zucchini-feta

Casserole (p. 114).

 

 

Source:

" New Reciped from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom Inc. "

 

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Per Serving (excluding unknown items): 242 Calories; 10g Fat (34.7% calories

from fat); 9g Protein; 32g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

18mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0

Fruit; 2 Fat.

 

 

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