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Tuscany white bean soup

Yield: 4 Servings

Ingredients:

• 1/4 c Onion; chopped
• 1/2 ts Garlic; minced
• 3 tb Olive oil; divided
• 1/2 lb Dry great nothern beans; -washed
• 2 qt Water
• 2 Bay leaves; large
• 1 ts Dried basil; cri b;ed
• 1/2 ts Salt
• 1/2 ts White pepper; ground
• 2 tb Parsley; fresh chopped
• 2 Green onion; chopped

Instructions:

Saute onion and garlic in 2 tablespoons of olive oil until soft stirring often. Add bean water bay leaves and basil. Bring mixture to a boil reduce to a simmmer and cover. Continue cooking until beans are tender about 2 hours adding more liquid if necessary and stirring occasionally. Season with salt and pepper. Cool soup puree beans in a blender or food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat. stirring often. Blend in remaining olive oil. Serve soup hot garnished with chopped parsley and green onions. If soup is too thick add water or chicken broth. Food Exchange Per Serving: 2 1/2 STRARCH/BREAD EXCHANGES + 1 LEAN MEAT EXCHANGE + 1 FAT EXCHANGE CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g; SOD: 256; CHOL: 0g; Low-Sodium Diets: Omit Salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess R.D. M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master

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