A colorful and delicious pureed bean soup,
with hues of red (roasted red pepper), green (spinach) and white
(a garnish of Parmesan cheese curls).
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 (15-ounce) cans Great Northern or navy beans, rinsed and 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).
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.
