Tuscany white bean soup

 
                          TUSCANY WHITE BEAN SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Diabetic                         Main Dish
                 Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Onion -- chopped
      1/2   ts           Garlic -- minced
    3       tb           Olive oil -- divided
      1/2   lb           Dry great nothern beans
                         -washed
    2       qt           Water
    2                    Bay leaves -- large
    1       t            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.
   
   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 O'Brion and her
   Meal-Master
  
 
 
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