This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is 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
Using beans as the base for a creamy soup like this works in so many ways. First and foremost, the creamy texture mimics the richness of a soup made with heavy cream. There is the additional fiber and great quality protein with the added bonus of improving your Mediterranean Diet Score with the legumes.
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 roll for the perfect meal on a hot day.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 90 Minutes (does not include chilling time)
This recipe can be multiplied and makes great leftovers.
Place the sun dried tomatoes in a small sauce pan with the 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 vegetable stock.
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 chilled soup topped with the sun dried tomato compote.
Serving size: about 1 1/2 cups
|Calories 305||Calories from Fat 36|
|% Daily Value|
|Total Fat 4g||5%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 49g||18%|
|Dietary Fiber 11g||41%|
|Vitamin K 18mcg|