The Low Cholesterol Cookbook & Health Plan: Meal Plans and Low-Fat Recipes to Improve Heart Health by Shasta Press

Author:Shasta Press
Language: eng
Format: mobi
Publisher: Shasta Press
Published: 2013-12-16T05:00:00+00:00

White Bean and Spinach Soup

SERVES 6

CALORIES: 78, TOTAL FAT: 2 G, SATURATED FAT: 0 G, FIBER: 3 G, SODIUM: 261 MG, CHOLESTEROL: 0 MG

Thanks to the use of dried shiitakes, this soup has a rich, almost meaty flavor that may satisfy a beef craving. Fresh spinach may be replaced with chopped frozen spinach. If using dried herbs instead of fresh, reduce the amount to one-quarter of the fresh herbs used.

2 CUPS BOILING WATER

ONE 1-OUNCE PACKAGE DRIED SHIITAKE MUSHROOMS

2 TEASPOONS EXTRA-VIRGIN OLIVE OIL

1 CUP CHOPPED ONION

2 GARLIC CLOVES, MINCED

4 CUPS CHOPPED FRESH SPINACH

1 TEASPOON CHOPPED FRESH ROSEMARY

1 TEASPOON CHOPPED FRESH THYME

¼ TEASPOON BLACK PEPPER

1 (16-OUNCE) CAN CANNELLINI BEANS

1 (14-OUNCE) CAN LOW-SODIUM VEGETABLE BROTH

CRUSHED RED PEPPER, FOR GARNISH (OPTIONAL)

1. In a small bowl, pour the boiling water over the dried mushrooms; cover and let sit for 15 minutes. Strain the mushrooms through in a fine-mesh strainer, reserving the soaking liquid. Set the mushrooms and liquid aside.

2. In a large nonstick saucepan, heat the oil over medium-high heat. Sauté the onion, garlic, and mushrooms for 5 minutes, until the vegetables are tender.

3. Add the reserved soaking liquid, spinach, rosemary, thyme, pepper, beans, and broth; bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.

4. Serve garnished with red pepper (if using).

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.