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Title: Tuscan Bean Soup with Chipotle and Lemon Categories: Soup, Bean, Lowfat Yield: 4 Servings 1 ts Olive oil, (1 to 3) 1 Onion, chopped 5 Cloves garlic, chopped 3 c Cooked white beans 1 1/2 c Diced tomatoes 3 c Low sodium chicken broth, or -vegetable Oregano and cumin Marinade from chipotles en -abodo Lemon juice Fast depends upon pantry items. Careful of the salt! MC3 PER SERVING estimate with 3 teaspoons of oil: 256 cals 4.1 g fat (12.8% cff) Heat olive oil in saucepan. Saute onions until soft. Add garlic and cook brown. Add beans and tomatoes and cook 1 to 2 minutes. Add broth and cook for awhile. Remove half the beans and mash or puree. Return to soup. Season to taste. Serve with a drizzle of chipotle on top and a squeeze of lemon. World Cuisine: Low Fat with Jeff Dueck (cd) (1996) Oasis Blue Production. Jeff is a chef For 4 Seasons Hotels, Bistro 990, and Canoe; teacher at Toronto's "Great Chefs" school. Edited by patH (phannema@wizard.ucr.edu) on Mar 19, 1997 Elf 3/26/97: A little "thin". We used 1 teaspoon oil with broth to cook onion and garlic. It lacked! So we added about 1/2 teaspoon of "better than bouillon" mushroom. Recipe by: Jeff Dueck, Chef, 4 Seasons Posted to Digest eat-lf.v097.n082 by PATh |