As easy as it is fast, this simple blended white bean soup relies upon cheap staples like canned beans, stock, garlic, olive oil, shallots and dried herbs. An artful drizzle of paprika oil enlivens it. While the soup simmers, toast red-pepper flakes and smoked paprika in olive oil to make a vibrant red sauce inspired by Chinese chile oil. The soup is great before blending — it’s more like a stew — but purées to a creamy white. You could top the soup with sautéed quartered button mushrooms, roasted vegetables or toasted croutons, but the paprika oil provides deep flavor, and is the only garnish you truly need.
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Serving Size: 1 recipe (1838g) | ||
Recipe Makes: 1 | ||
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Calories: 1698 | ||
Calories from Fat: 1296 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143.9g | 192 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 100.4g | ||
Polyunsanturated Fat 16.6g | ||
Cholesterol 43.2mg | 13 % | |
Sodium 2424.4mg | 84 % | |
Potassium 2257.2mg | 59 % | |
Total Carbohydrate 63.9g | 19 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 59.2g | ||
Protein 39.1g | 56 % | |
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: 1698
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