Cannellini Bean Soup
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied or divided by 2. This recipe is good served chilled and will keep well in the refrigerator about 72 hours. Serve with a 2 ounce whole grain or gluten-free roll.
Serve with Caesar Salad or Cole Slaw or Cucumbers & Dill in Sour Cream or Cucumbers in Yogurt with Mint or Roasted Eggplant Salad or Waldorf Salad or Zucchini Salad
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions (diced) |
| 2 clove Garlic, raw (minced) |
| 2 Medium stalk Celery, raw (with leaves, if possible,minced) |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 2 cups No salt added vegetable stock |
| 1/2 tsp. Salt |
| 2 Tbsp. Fresh oregano (chopped) |
| 1 to taste Black pepper |
Instructions
Add the chicken stock and salt. Cook for about 10 minutes, stirring occasionally. Add the celery, fresh oregano, and black pepper. Cook for about 20 minutes.
Using a stick blender (or a conventional blender in batches), blend the soup until it is pureed. The soup may be served hot or chilled.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Cucumbers & Dill in Sour Cream
Mix the sour cream, shallot and salt together. Place in refrigerator and chill well. When ready to serve slice the cucumbers into half rounds. Place the cucumbers in the dill sauce and toss until coated. Place a slice of romaine lettuce on a chilled salad plate and top with the…
Cucumbers in Yogurt with Mint
Peel the cucumbers and then slice in half lengthwise. Scrape the seeds out of the center. Using a grater coarsely shred the cucumber. After it is shredded place the cucumber in your hands and squeeze gently over the sink to remove excess water. Combine the shredded cucumber, yogurt, shallot, mint,…
Roasted Eggplant Salad
Preheat oven to 325°F. Place a large roasting pan in the oven. When the oven is hot lightly spray the pan with oil and add the eggplant, onions, tomatoes and almonds. Return the pan to the oven and roast for about 30 – 40 minutes. Stir the vegetables about every…
Waldorf Salad
Mix the cubed apples with the lemon juice. Add celery, walnuts and raisins. Toss. Add mayonnaise, sour cream and honey and gently fold together until well blended. Chill for at least 2 hours before serving.
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is an easy soup to make. It takes a little time to cook, but the hardest part is chopping the onions and celery. Thick and creamy, it makes a great summer dinner with a salad and a whole wheat roll.