Recipe - Cannellini Soup

2 tablespoon Extra Virgin Olive Oil; Note
1
1 teaspoon Chopped Garlic
2 cup Cannellini Beans; Cooked,
Drained, Rinsed If Canned
Salt And Pepper; To Taste
1 cup Nonfat Vegetarian Beef
Broth; Note 2
2 tablespoon Chopped Fresh FlatLeaf
Parsley
4 Toasted Thick Crusty Bread
Slices

Note 1: Original recipe used One half C extra virgin olive oil

Note 2: Original recipe used 1 C homemade beef broth or 1/3 C canned beef
stock diluted with 2/3 C water. I used vegetarian nonfat beef broth.

There is very **little** liquid in this soup, but if you like more liquid
then you can add more broth or water.

Put the oil and garlic in a saucepan. Cook over moderate heat, stirring,
until the garlic is a pale gold. Add the beans and a pinch of salt and
pepper. Cover and cook gently for 5 min.

Transfer One half C of the beans to a food mill or processor or blender, add the
broth and puree back into the pan. Simmer the soup for 5 min, then season
with salt and pepper. Swirl in the parsley. Ladle the soup over the toasted
bread and serve.

This was very good!! It was quite filling and had good flavor. We used
untoasted french bread.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 473.3 Total Fat 8.6g Sat Fat 1.3g Carb 74.9g Fib 16.1g Pro
28.9 g Sod 289mg CFF 15.7%

Posted to EATLF Digest by Reggie Dwork reggie@reggie.com on Dec 08,
1998, converted by MM_Buster v2.0l.