Neapolitan
Bean Bisque
- 1/2 cup chopped onion
6 large cloves garlic, cut in halves
1 tablespoon olive oil
1 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
2 cans (15 ounces each) Great Northern or Navy beans or 3 cups
cooked dry-packaged Great Northern or Navy beans, rinsed, drained
4 cups reduced-sodium vegetable broth
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup frozen spinach
3 to 4 tablespoons basil pesto
1/4 cup roasted red bell pepper
Parmesan cheese curls, as garnish
- Sauté onion and
garlic in oil in large saucepan until tender, about 5 minutes;
stir in herbs and cook 1 to 2 minutes. Stir in beans, broth,
vinegar, salt and pepper. Heat to boiling; reduce heat and simmer
5 minutes.
- Puree half the soup (about
2 1/2 cups) in blender with spinach and pesto until smooth; place
in small saucepan. Puree remaining soup in blender with roasted
pepper until smooth; return to saucepan.
- Heat both soups over medium
heat until hot. Ladle both soups into bowls simultaneously; swirl
lightly with knife. Garnish with Parmesan cheese.
Makes 6 servings (about
1 cup each).
TIP: Mediterranean Bean
Ragout can be prepared 1 to 2 days in advance; refrigerate, covered.
Nutrient Information Per serving: Calories
181; Fat 6g; % Calories from Fat 27; Potassium 558mg; Carbohydrate
29g; Folate 139mcg; Sodium 717mg; Calcium 101mg; Protein 9g;
Dietary Fiber 8g; Cholesterol 1mg
Recipe provided courtesy of The Bean Education
& Awareness Network.
