Tuscan bean soup with chipotle and lemon

4 Servings

Ingredients

Quantity Ingredient
1 teaspoon Olive oil, (1 to 3)
1 Onion, chopped
5 Cloves garlic, chopped
3 cups Cooked white beans
1½ cup Diced tomatoes
3 cups Low sodium chicken broth, or vegetable
Oregano and cumin
Marinade from chipotles en abodo
Lemon juice

Directions

Fast depends upon pantry items. Careful of the salt! MC3 PER SERVING estimate with 3 teaspoons of oil: 256 cals 4⅒ g fat (12⅘% cff) Heat olive oil in saucepan. Saute onions until soft. Add garlic and cook brown. Add beans and tomatoes and cook 1 to 2 minutes. Add broth and cook for awhile.

Remove half the beans and mash or puree. Return to soup. Season to taste.

Serve with a drizzle of chipotle on top and a squeeze of lemon.

World Cuisine: Low Fat with Jeff Dueck (cd) (1996) Oasis Blue Production.

Jeff is a chef For 4 Seasons Hotels, Bistro 990, and Canoe; teacher at Toronto's "Great Chefs" school. Edited by patH (phannema@...) on Mar 19, 1997 Elf 3/26/97: A little "thin". We used 1 teaspoon oil with broth to cook onion and garlic.

It lacked! So we added about ½ teaspoon of "better than bouillon" mushroom.

Recipe by: Jeff Dueck, Chef, 4 Seasons Posted to Digest eat-lf.v097.n082 by PATh <phannema@...> on Mar 26, 1997

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