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1 teaspoon olive oil
1⁄2 medium onion, chopped
1⁄2 cup chopped celery
1 clove garlic
1⁄4 teaspoon black pepper
1⁄4 teaspoon thyme
1 can (15 ounce) white beans (cannelloni) with liquid
1 cup low-sodium, fat-free chicken broth
1 cup water
2 cups packed fresh spinach leaves, rinsed, drained, and sliced
1 teaspoon lemon juice
In large pot, add olive oil and heat over medium-heat. Add onion,
celery, garlic, pepper, thyme. Sauté until vegetables are
tender. Stir in beans, chicken broth and water, and cover. Bring
to a simmer and cook for 30 minutes. Remove 1 cup of bean/vegetable
mixture and set aside. Pour remaining soup in small batches into
blender or food processor and puree until smooth. Pour pureed soup
and reserved bean and vegetable mixture back into the pot with spinach
and lemon juice and simmer for an additional 10 minutes until the
soup is hot and the spinach has wilted. (You may need to add water
as some will be lost through evaporation.)
Preparation time: 25 minutes
Yield: 4 cups Serving size: 1 cup
Calories per serving: 127
Exchanges: 1 starch, 1⁄2 lean protein, 1 vegetable
Fiber: 10 grams
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