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Name: Fennel-Cannellini Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 tb Olive oil; up to 2; 3 c Chicken broth; 1 cn (19oz) cannellini beans;; 2 Onions; chopped; 2 Fennel bulbs; chopped; Fresh lemon juice; to taste,; 2 Leeks; chopped and washed; 8 Unpeeled garlic cloves; Snipped chives; to taste; Fresh-grated parmesan; to; 1 c Fat-free or 1% milk

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INGREDIENTS

1 tb Olive oil; up to 2
3 c Chicken broth
1 cn (19oz) cannellini beans;
2 Onions; chopped
2 Fennel bulbs; chopped
Fresh lemon juice; to taste,
2 Leeks; chopped and washed
8 Unpeeled garlic cloves
Snipped chives; to taste
Fresh-grated parmesan; to
1 c Fat-free or 1% milk

Servings

INSTRUCTIONS

Preheat oven to 375 degrees. Wrap the garlic cloves in aluminum foil and roast in the oven until softened, about 20 minutes (mine took 25). When cool enough to handle, squeeze the garlic from the peels. Mash with a fork. In a large saucepan, heat the oil over moderate heat. Add the onions, leeks and fennel and cook, stirring occasionally, until the vegetables are carmelized, about 15 minutes. Add the broth, beans and roasted garlic and simmer 15-20 minutes. Let the soup cool slightly and then puree in batches in a blender (I used the handi-blender). Return soup to the saucepan, add the milk and lemon juice, salt and pepper to taste, and reheat the soup. Garnish with chives and parmesan. Serves 4-6. Posted to EAT-L Digest by Cheryl Mainard on Apr 8, 1998

NOTES

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Fennel-Cannellini Soup

1 tb Olive oil; up to 2
3 c Chicken broth
1 cn (19oz) cannellini beans;
2 Onions; chopped
2 Fennel bulbs; chopped
 Fresh lemon juice; to taste,
2 Leeks; chopped and washed
8 Unpeeled garlic cloves
 Snipped chives; to taste
 Fresh-grated parmesan; to
1 c Fat-free or 1% milk

Preheat oven to 375 degrees. Wrap the garlic cloves in aluminum foil and  roast in the oven until softened, about 20 minutes (mine took 25). When  cool enough to handle, squeeze the garlic from the peels. Mash with a fork.  In a large saucepan, heat the oil over moderate heat. Add the onions, leeks  and fennel and cook, stirring occasionally, until the vegetables are  carmelized, about 15 minutes. Add the broth, beans and roasted garlic and  simmer 15-20 minutes. Let the soup cool slightly and then puree in batches  in a blender (I used the handi-blender). Return soup to the saucepan, add  the milk and lemon juice, salt and pepper to taste, and reheat the soup.  Garnish with chives and parmesan. Serves 4-6.    Posted to EAT-L Digest  by Cheryl Mainard <cmainard@ARTIC.EDU> on Apr 8,  1998

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Nutrition

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Serving Size: 1 Serving (681g)
Recipe Makes: 1 Servings

Calories: 27
Calories from Fat: 10 (37%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2785.3mg		96 %
Potassium 204.3mg		5 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1g
Protein 3.7g		5 %
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.

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Calories per serving: 27

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