Tuscany white bean soup
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Tuscany white bean soup
  Diabetic    Crockpot    Beans    Soups  
Last updated 6/12/2012 12:55:05 AM. Recipe ID 16989. Report a problem with this recipe.
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      Title: Tuscany white bean soup
 Categories: Diabetic, Main dish, Crockpot, Beans, Soups/stews
      Yield: 4 Servings
    1/4 c  Onion; chopped
    1/2 ts Garlic; minced
      3 tb Olive oil; divided
    1/2 lb Dry great nothern beans;
      2 qt Water
      2    Bay leaves; large
      1 ts Dried basil; cri,b;ed
    1/2 ts Salt
    1/2 ts White pepper; ground
      2 tb Parsley; fresh chopped
      2    Green onion; chopped
  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.

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Recipe ID 16989 (Apr 03, 2005)

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