This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I think of New York as a puree and the rest of the United States as vegetable soup."
- Spalding Gray, Author
This is so light and refreshing for summer but at the same time filling and satisfying. Serve with a side salad and a whole grain or gluten-free roll for the perfect meal on a hot day.
You can use a traditional blender for soups but a stick blender will make life so much easier for you. Some manufacturers call this an immersion blender because the head of the blender is immersed in whatever you wish to blend. The one caution is to wait for hot recipes, such as soup, to cool a bit before blending.
Place the bottom of the blender against the bottom of the pot or bowl. This actually forms a slight suction and foods will tend to splash less. If I know I am going to use my stick blender, I try to use a pot or bowl with higher sides to reduce any spatter.
This is one of my favorite kitchen tools. The one I have has a lot of attachments, and while the important one is the blender itself, I do use the mini food processor attachment that came with mine almost as much as the blender itself. It is perfect for dressings and spreads, such as pesto, where clean up of a food processor or blender would be a hassle.
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
|2 ounces||sun dried tomatoes|
|2 Tbsp||green bell pepper (finely diced)|
|1 Tbsp||shallot (minced)|
|2 tsp||olive oil|
|1 medium||white onion (diced)|
|2 medium||ribs celery (diced)|
|2 15 ounce can||no salt added white beans (drained and rinsed)|
|fresh ground black pepper (to taste)|
|3 Tbsp||fresh oregano|
Place the sun dried tomatoes in a small sauce pan with 1 cup water. Place the sauce pan over high heat and when it begins to boil reduce the heat to low and simmer until all the water has evaporated.
When the tomatoes are cooked allow them to cool slightly and then mince.
Toss together with the peppers, shallot and 1 teaspoon of the olive oil. Chill.
While the tomatoes are cooking place the other 1 teaspoon olive oil in a large sauce pan over medium high heat. Add the diced onion and cook for about 4 minutes.
Add the celery and cook, stirring frequently, for about 4 minutes.
Add the beans, salt and pepper with the remaining 4 cups water. Stir, let come to a slow boil and then reduce the heat to low. Cover and simmer for 45 minutes.
Let the soup cool for about 20 minutes, add the oregano and puree with a immersion blender or in a blender.
Serve the soup chilled topped with the sun dried tomato compote.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 272||Calories from Fat 33|
|% Daily Value|
|Total Fat 3g||9%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 49g||16%|
|Dietary Fiber 17g||60%|
|Vitamin A 8%||Vitamin C 24%|
|Calcium 16%||Iron 27%|
|Vitamin K 19 mcg||Potassium 1155 mg|
|Magnesium 109 mg|