MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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.


 

Chilled White Bean Soup with Sun Dried Tomatoes

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
5 cups water
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)
1/4 tsp salt
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.

Chill.

Serve the soup chilled topped with the sun dried tomato compote.

Nutrition Facts

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
Cholesterol 0mg 0%
Sodium 460mg 20%
Total Carbohydrates 49g 16%
    Dietary Fiber 17g 60%
    Sugars 5g
Protein 22g
Vitamin A 8% Vitamin C 24%
Calcium 16% Iron 27%
Vitamin K 19 mcg Potassium 1155 mg
Magnesium 109 mg