The DASH Diet for Beginners: The Guide to Getting Started by Arcas Publishing

Author:Arcas Publishing
Language: eng
Format: epub, azw3
Publisher: Arcas Publishing
Published: 2013-10-21T04:00:00+00:00

White Bean and Sage Soup

SERVES 4

CALORIES PER SERVING 311 // SODIUM PER SERVING 171MG

Chicken soup may be good for the soul, but this bean soup is great for the body. Full of fiber, this creamy soup is rich, easy to make, and completely satisfying. Add croutons or crumbled flatbread as a garnish if you crave a little crunch. Be careful, though: people have been known to dream of this hot soup, even in August. Note that you need to plan ahead when making this recipe, as the beans must soak overnight.

1 pound dried cannellini beans

2 tablespoons olive oil

1 onion, chopped

5 fresh sage leaves, coarsely chopped

4 cloves garlic, minced

5 cups low-sodium chicken broth

½ cup heavy cream

Extra-virgin olive oil, for drizzling

1. The night before making the soup, put the beans in a large pot or bowl and cover with water. Let them soak overnight.

Drain and set aside.

2. Heat the olive oil in a large pot over medium-high heat. Add the onion, sage, and garlic and cook for 5 minutes, or until the mixture is very fragrant and the onion is soft.

3. Add the chicken broth. Increase the heat to high and bring to a boil. Add the soaked beans, cover, and cook for 30–40

minutes. Check the pot from time to time and add water as needed.

4. Remove the pot from the heat. Once the beans have cooled slightly, process in batches in a food processor until smooth. Return the mixture to the pot over medium heat. Stir in the cream and heat through.

5. Ladle the soup into 4 bowls, drizzle with olive oil, and serve.

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