French Cannellini Bean Soup
Serve with crusty bread.

Servings: 6


1 1/2 tbsp olive oil
1 medium onion, thickly sliced
1 celery stalk, chopped
1 head fennel, chopped
1 carrot, chopped
2 plum tomatoes, quartered
4 cloves garlic, crushed
1/2 tsp red pepper flakes
3 sprigs fresh thyme
1 bay leaf


1 1/2 tbsp olive oil
1 cup diced onion
2 garlic cloves, peeled and minced
1/2 cup diced carrot
1 cup diced celery
1/2 cup chopped parsley
1 tablespoon minced fresh thyme
1 1/2 cups drained and chopped canned plum tomatoes
2 cans (15 ounces each) white cannellini beans, rinsed and drained
6 teaspoons prepared pesto

For the stock:
In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients. Cover. Cook until vegetables are soft, about 30minutes. Add 8 cups water. Bring to a boil. Lower heat; simmer for 45 minutes. Strain, reserving broth and half the vegetables. Skim fat. Discard thyme and bay leaf. Puree reserved vegetables in a blender. Stir into stock.

For the soup:
Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil.

Per Serving: 385 Calories; 10g Fat (22.7% calories from fat); 2g Saturated Fat; 20g Protein; 58g Carbohydrate; 14g Dietary Fiber; 1mg Cholesterol; 233mg Sodium.  Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

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