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French White Bean Soup

by Karen

one mediumonion, chopped
2 to 3leeks, chopped (white only)
3 clovesgarlic, minced
one Tolive oil
one 15 oz can  white beans, drained and rinsed
2 mediumpotatos, peeled and cubed
1/2 tdried thyme, crushed
3 Chomemade chicken broth
one Cevaporated skim milk
1/4 Cfresh parsley, chopped
2 tlemon juice
to tastefreshly ground white pepper

In a large saucepan or Dutch oven, sauté onions, leeks and garlic in olive oil for about 5 minutes over medium-high heat.

Add beans, potatos, 1/4 teaspoon of thyme and 1 1/2 cups of vegetable broth. Simmer 20 minutes.

Purée in blender or food processor. When smooth, return to saucepan and add remaining broth and evaporated milk; heat through. If necessary, add more water or broth to reach desired thickness.

Before serving, stir in chopped parsley, lemon juice, white pepper and remaining 1/4 teaspoon thyme. Serves 4

You may round out the meal by slicing some tomatos or carrot sticks while the soup simmers or simply add some fruit salad for dessert.

 
Sodium content in milligrams
 
one onion 4
3 leeks (white only) 75
3 cloves garlic 3
one 15 oz can   white beans 24
2 potatos 14
1/2 t thyme 1
3 C homemade chicken broth   180
one C evaporated skim milk   300
1/4 C chopped parsley 9
2 t fresh lemon juice 1
 
Recipe total = 611 mg
 

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