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Name: Tuscany White Bean Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 Green onion chopped; 2 tb Parsley; fresh chopped; 1 ts Dried basil; 1/2 ts White pepper ground; 1/4 c Onion chopped; 1/2 ts Garlic minced; 1/2 lb Dry great nothern beans;; 2 large Bay leaves; 2 qt Water; 1/2 ts Salt; 3 tb Olive oil divided

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INGREDIENTS

2 Green onion ; chopped
2 tb Parsley; fresh ; chopped
1 ts Dried basil
1/2 ts White pepper ; ground
1/4 c Onion ; chopped
1/2 ts Garlic ; minced
1/2 lb Dry great nothern beans;
2 large Bay leaves
2 qt Water
1/2 ts Salt
3 tb Olive oil ; divided

INSTRUCTIONS

Saute onion and garlic in 2 tablespoons of olive oil until soft, stirring often. Add bean, water, bay leaves, and basil. Bring mixture to a boil, reduce to a simmmer, and cover. Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally. Season with salt and pepper. Cool soup, puree beans in a blender or food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat. stirring often. Blend in remaining olive oil. Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or chicken broth. Food Exchange Per Serving: 2 1/2 STRARCH/BREAD EXCHANGES + 1 LEAN MEAT EXCHANGE + 1 FAT EXCHANGE CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g; SOD: 256; CHOL: 0g; Low-Sodium Diets: Omit Salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

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Tuscany White Bean Soup

2 Green onion chopped
2 tb Parsley; fresh chopped
1 ts Dried basil
1/2 ts White pepper ground
1/4 c Onion chopped
1/2 ts Garlic minced
1/2 lb Dry great nothern beans;
2 large Bay leaves
2 qt Water
1/2 ts Salt
3 tb Olive oil divided

Saute onion and garlic in 2 tablespoons of olive oil until soft,  stirring often.  Add bean, water, bay leaves, and basil.  Bring  mixture to a boil, reduce to a simmmer, and cover. Continue cooking  until beans are tender, about 2 hours, adding more liquid if  necessary and stirring occasionally. Season with salt and pepper.  Cool soup, puree beans in a blender or food processor fitted with  steel blade. Return pureed soup to pot; reheat over moderate heat.  stirring often. Blend in remaining olive oil. Serve soup hot,  garnished with chopped parsley and green onions. If soup is too  thick, add water or chicken broth.    Food Exchange Per Serving: 2 1/2 STRARCH/BREAD EXCHANGES + 1 LEAN MEAT  EXCHANGE + 1 FAT EXCHANGE  CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g;  SOD: 256; CHOL: 0g;  Low-Sodium Diets: Omit Salt.    Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,  R.D.,M.S. and Katharine Middleton  Brought to you and yours via Nancy OBrion and her Meal-Master    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition

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Serving Size: 1 Serving (307g)
Recipe Makes: 4

Calories: 216
Calories from Fat: 28 (13%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 22.5mg		1 %
Potassium 837.6mg		22 %
Total Carbohydrate 35.2g		10 %
	Dietary Fiber 14.6g	58 %
	Sugars, other 20.6g
Protein 13.5g		19 %
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: 216

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