Try this Tuscan Bean Soup with Chipotle and Lemon recipe, or contribute your own.
Suggest a better descriptionFast 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 Torontos "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
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 34 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.8mg | 0 % | |
Potassium 276.1mg | 7 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 6.2g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 34
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