|
|
|
|
|
|
|
| one medium | onion, chopped |
| 2 to 3 | leeks, chopped (white only) |
| 3 cloves | garlic, minced |
| one T | olive oil |
| one 15 oz can | white beans, drained and rinsed |
| 2 medium | potatos, peeled and cubed |
| 1/2 t | dried thyme, crushed |
| 3 C | homemade chicken broth |
| one C | evaporated skim milk |
| 1/4 C | fresh parsley, chopped |
| 2 t | lemon juice |
| to taste | freshly 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 | ||
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.