Chilled White Bean Soup with Sun Dried Tomatoes
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied and makes great leftovers.
Serve with Beet and Shallot Salad or Caesar Salad or Grilled Caesar Salad or Mushroom Salad or Roasted Beet and Fennel Salad
Ingredients
| 2 ounces Tomatoes, sun-dried |
| 1 cup Water |
| 4 cups No salt added vegetable stock |
| 2 Tbsp. Green bell peppers (finely diced) |
| 1 Tbsp Shallots, raw (minced) |
| 2 tsp. Olive oil |
| 1 medium White onions (diced) |
| 2 Medium stalk Celery, raw (diced) |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 3 Tbsp. Fresh oregano |
Instructions
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.
Chill.
Serve the chilled soup topped with the sun dried tomato compote.
Serve this recipe with one of these vegetable side dishes.
Beet and Shallot Salad
Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…
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…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Roasted Beet and Fennel Salad
Preheat the oven to 375°F. Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.