In a pot heat oil over medium heat and cook onions for 2 minutes. Add the chopped carrots and celery and cook for 2-3 minutes. Add chicken stock and bring to a boil. Reduce heat and simmer soup until vegetables are tender, about 10-15 minutes. Stir in the fresh herbs and white beans. Return soup to a simmer. Using a handblender puree soup to desired consistency. In a food processor or chopping bowl of Braun MultiPurpose Processor puree the garlic, parsley, salt and pepper and olive oil. Brush both sides of 12 slices of bread with garlic oil. Heat cast iron grill pan over medium high heat. Grill bread on both sides until toasted. Serve soup hot with croutons. Yield: serves 4-6 Recipe By :COOKS CHOICE SEAN & CATHY SHOW #CH1219 Posted to MC-Recipe Digest V1 #253 Date: Sun, 20 Oct 1996 18:10:14 -0400 From: Meg Antczak
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|Serving Size: 1 Serving (5213g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 495 (40%)|
|Amt Per Serving||% DV|
|Total Fat 55g||73 %|
|Saturated Fat 12.1g||60 %|
|Monounsaturated Fat 31.6g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 86.4mg||27 %|
|Sodium 4282.4mg||148 %|
|Potassium 3117.1mg||82 %|
|Total Carbohydrate 103g||30 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 102.3g|
|Protein 73.1g||104 %|
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Calories per serving: 1223
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