Tuscan Bean Soup with Chipotle and Lemon

Fast 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 <phannema@wizard.ucr.edu> on Mar 26, 1997