Tuscany White Bean Soup

* Exported from MasterCook *

TUSCANY WHITE BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Main Dish
Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Onion -- chopped
1/2 ts Garlic -- minced
3 tb Olive oil -- divided
1/2 lb Dry great nothern beans
-washed
2 qt Water
2 Bay leaves -- large
1 t Dried basil -- cri,b;ed
1/2 ts Salt
1/2 ts White pepper -- ground
2 tb Parsley -- fresh chopped
2 Green onion -- chopped

Saute onion and garlic in 2 tablespoons of olive oil
until soft, stirring often. Add bean, water, bay
leaves, and basil. Bring mixture to a boil, reduce to
a simmmer, and cover. Continue cooking until beans are
tender, about 2 hours, adding more liquid if necessary
and stirring occasionally. Season with salt and
pepper. Cool soup, puree beans in a blender or food
processor fitted with steel blade. Return pureed soup
to pot; reheat over moderate heat. stirring often.
Blend in remaining olive oil. Serve soup hot,
garnished with chopped parsley and green onions. If
soup is too thick, add water or chicken broth.

Food Exchange Per Serving: 2 1/2 STRARCH/BREAD
EXCHANGES + 1 LEAN MEAT EXCHANGE + 1 FAT EXCHANGE
CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g; SOD: 256;
CHOL: 0g; Low-Sodium Diets: Omit Salt.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess, R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her
Meal-Master



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