|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|
|3||leeks (white only)||75|
|one 15 oz can||white beans||24|
|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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