White Bean Soup with Gremolata - 28.7g Carbs, 7.7g Fiber
From: Ivy Manning, Cooking Light, NOVEMBER 2009
Pancetta adds bold flavor to this smooth, savory soup. Pair with
toast or a small green salad for a light and filling weeknight meal.
Servings: 4
Serving size: 1 1/2 cups soup and about 1 1/2 teaspoons gremolata
--> Soup
2 tsp olive oil
1/2 cup finely chopped pancetta
1 cup prechopped onion
1/2 cup prechopped celery
2 tsp minced garlic
2 cups fat-free, less-sodium chicken broth
1/2 cup water
1/4 tsp black pepper
2 (19 oz cans) cannellini beans, rinsed and drained
1 bay leaf
--> Gremolata
1 Tbsp chopped fresh parsley
2 tsp grated lemon rind
1 tsp minced garlic
1. To prepare soup, heat oil in a large saucepan over medium-high heat. Add pancetta; saute 2 minutes. Stir in onion, celery, and 2 teaspoons garlic; saute 3 minutes or until almost tender. Stir in broth and next 4 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer 8 minutes, stirring occasionally.
2. To prepare gremolata, combine parsley, rind, and 1 teaspoon garlic. Sprinkle over soup.
Servings: 4
Serving size: 1 1/2 cups soup and about 1 1/2 teaspoons gremolata
Nutrition per Serving: 227 Calories, 7.6g Fat, 2.4g Saturated Fat, 3.2g Monounsaturated Fat, 1.4g Polyunsaturated Fat, 10mg Cholesterol, 9.8g Protein, 28.7g Carbs, 7.7g Fiber, 2.6mg Iron, 710mg Sodium, 75mg Calcium
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