White Bean and Parsley Soup for diabetics

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White Bean and Parsley Soup for diabetics :

White Bean and Parsley Soup : version of this serious bean soup from Marcella Hazan.

1 clove of garlic – peeled and chopped
8 tbsp olive oil
2 tbsp parsley – chopped
1 kg/36 oz canned or, preferably, bottled white beans – drained and rinsed
salt and pepper
250 ml/½ pint/1 cup vegetable stock
toasted wholewheat bread with a little olive oil

 

1.   Sauté the garlic in the oil gently until it colours.
2.   Add the parsley and stir a couple of times. Mix in the beans, salt and pepper.
3.   Cover and cook gently for about 5 minutes to warm through.
4.   Purée a quarter of the beans in a mixer and return with the stock to the pan. Simmer for another 5 minutes.
5.   Check the seasoning. Serve over the toast with a swirl of olive oil in each bowl.

 

White Bean and Parsley Soup : version of this serious bean soup from Marcella Hazan.

1 CLOVE OF GARLIC – PEELED AND CHOPPED
8 TBSP OLIVE OIL
2 TBSP PARSLEY – CHOPPED
1 KG/36 OZ CANNED OR, PREFERABLY, BOTTLED WHITE BEANS – DRAINED AND RINSED
SALT AND PEPPER
250 ML/½ PINT/1 CUP VEGETABLE STOCK
TOASTED WHOLEWHEAT BREAD WITH A LITTLE OLIVE OIL

1.   Sauté the garlic in the oil gently until it colours.
2.   Add the parsley and stir a couple of times. Mix in the beans, salt and pepper.
3.   Cover and cook gently for about 5 minutes to warm through.
4.   Purée a quarter of the beans in a mixer and return with the stock to the pan. Simmer for another 5 minutes.
5.   Check the seasoning. Serve over the toast with a swirl of olive oil in each bowl.

 

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