This robust soup is extra easy to prepare, thanks to the food processor. Bits of potato and pureed cannellini beans add creamy richness.
- 3 large cloves garlic, peeled
- 1 medium onion, quartered
- 2 medium carrots, cut into 1-inch pieces
- 1 Tbs. olive oil
- 1 large baking potato (8 oz.), cut into 1/2-inch dice
- 2 1/2 cups vegetable broth
- 2 19-oz. cans white kidney or cannelloni beans, rinsed and drained
- 1/4 cup chopped fresh parsley
- 3/4 tsp. coarse salt
- 1/4 tsp. freshly ground pepper
Meal plan: While the soup is cooking, toast a few slices of Italian bread in a 400F oven, then immediately rub warm slices with cut sides of garlic. Also toss up a simple salad of prewashed spinach, soy "bacon" bits and a low-fat balsamic dressing.
In food processor, mince garlic. Add onion and pulse until finely chopped. Remove to plate. Add carrots to food processor and coarsely chop.
In large saucepan, heat oil over medium heat. Add onion mixture and carrots and cook, stirring occasionally, until softened, about 8 minutes.
Stir in diced potato and 1 1/2 cups broth and bring to a boil. Reduce heat to low, cover and simmer until potato is tender, about 10 minutes.
In food processor, puree half the beans, adding a little remaining broth to thin. Add bean puree, remaining whole beans and remaining 1 cup broth to potato mixture in saucepan. Stir well and simmer 5 minutes. Stir in parsley, salt and pepper and serve.
- Calories: 250
- Carbohydrate Content: 38 g
- Fat Content: 2 g
- Fiber Content: 12 g
- Protein Content: 11 g
- Sodium Content: 881 mg