Shiitake and White Bean Soup with Watercress
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Shiitake and White Bean Soup with
Watercress February, 2006 Serves 6 / Creamy, delicate white beans are the perfect backdrop for earthy shiitakes and fresh, pungent watercress. Serve with a crisp green salad. 1 tablespoon olive oil 1 stalk celery, minced 1 small yellow onion, diced 1 small carrot, minced 3 cloves garlic, minced 3 cups sliced shiitake mushroom caps (about 6 ounces) 2 15-ounce cans great Northern beans, drained and rinsed 6 cups low-sodium vegetable broth 1 bunch watercress, washed, stems removed Salt and pepper, to taste 1. In a large saucepan, heat olive oil and sauté celery, onion, carrot, and garlic for 4 minutes. Add mushrooms; toss to coat with oil and cook for 3 minutes longer. Add beans and broth. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. 2. Ladle half of the soup into a food processor or blender, and purée until smooth. Return to pan. Stir in watercress and heat through for 1 minute. Season generously with salt and pepper, and serve immediately. PER SERVING: 200 cal, 19% fat cal, 4g fat, 1g sat fat, 0mg chol, 15g protein, 27g carb, 9g fiber, 318mg sodium |
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