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Ingredients
- 5 c. Spicy White Bean Stew With Roasted Red (5 to 6) Peppers see recipe
- 2 c. lowfat milk
- 4 slc bacon cut crosswise in 1/4 inch wide pcs
- 2 lrg garlic cloves chopped
- 2 tsp dry oregano
- 1/2 c. lightly packed fresh parsley leaves coarsely minced
- 1/2 tsp salt Freshly grnd pepper to taste
Directions
- In a blender or possibly food processor, puree the bean stew and lowfat milk, in batches if necessary.
- In a 4-qt saucepan over medium heat, saute/fry the bacon till almost crisp. Add in the garlic and saute/fry till the bacon is crisp, 2 to 3 min. Using a slotted spoon, remove the bacon and garlic to a plate. Pour off all but 1 Tbsp. of the bacon fat. Pour the bean puree into the pan and add in the bacon mix and oregano. Bring the soup to a boil over medium-high heat, stirring to prevent the soup from sticking and burning. Reduce heat so which the soup just simmers, cover and cook for 5 min. Add in the parsley, salt and pepper. Serve. -
- Description: "This soup makes great use of the spicy white bean stew. For a vegetarian option, eliminate the bacon."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 188 | |
| Calories from Fat 129 | 69% |
| Total Fat 14.35g | 18% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 590mg | 25% |
| Potassium 291mg | 8% |
| Total Carbs 7.05g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 6.43g | 4% |
| Protein 7.74g | 12% |
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