Shiitake and White Bean Soup with Watercress

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Shiitake and White Bean Soup with Watercress

1 tablespoon olive oil

1 stalk celery, minced

1 small yellow onion, diced

1 small carrot, minced

3 cloves garlic, minced

3 cups sliced shiitake mushroom caps (about 6 ounces)

2 15-ounce cans great Northern beans, drained and rinsed

6 cups low-sodium vegetable broth

1 bunch watercress, washed, stems removed

Salt and pepper, to taste

 

 

 

 

 

1. In a large saucepan, heat olive oil and sauté celery, onion,

carrot, and garlic for 4 minutes. Add mushrooms; toss to coat with oil

and cook for 3 minutes longer. Add beans and broth. Bring to a boil,

reduce heat, and simmer, covered, for 15 minutes.

2. Ladle half of the soup into a food processor or blender, and purée

until smooth. Return to pan. Stir in watercress and heat through for 1

minute. Season generously with salt and pepper, and serve immediately.

 

Serves 6

 

PER SERVING: 200 cal, 19% fat cal, 4g fat, 1g sat fat, 0mg chol, 15g

protein, 27g carb, 9g fiber, 318mg sodium

 

Source: Delicious Living

Formatted by Chupa Babi in MC: 11.06.06

 

Creamy, delicate white beans are the perfect backdrop for earthy

shiitakes and fresh, pungent watercress. Serve with a crisp green

salad.

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