Green and Bean Soup
I get really sick of tossed salads everyday and think veggie soup makes a great alternative for lunch. This one is very satisfying, creamy (without any cream), and filling.
* Exported from MasterCook * Green and Bean Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beans Phase 1 Soups Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons Olive Oil 2 Cups Onion -- chopped 2 Cloves Garlic -- minced 4 Cups Swiss Chard -- cleaned, shredded -or Kale, Spinach... 2 Cups Chicken Stock 14 Ounces Cannelini Beans, Cooked 1/2 Cup Celery -- chopped 1/2 Teaspoon Dried Oregano Salt and Pepper 1 Pinch Crushed Red Pepper Parmesan Cheese -- optional for garnish In medium nonstick saucepan, heat oil; add onion and garlic. Cook over medium heat, stirring frequently for 3-4 minutes to soften onion. Add Swiss chard, broth, half the beans, celery, oregano salt & pepper and pepper flakes. Bring liquid to a boi. Reduce heat and simmer about 10 minutes. Wth slotted spoon, transfer the solids to a food processor and puree until smooth. Return puree to saucepan, add remaining beans, and stir to combine and bring back up to temp. Garnish with Parmesan cheese. Source: "Adapted from Weight Watchers Quick Meals" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 3g Fat (12.4% calories from fat); 12g Protein; 35g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 598mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. |
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