Tomato-Fennel Soup with Cannelini Beans

[Guest guest]

I made a batch of this yesterday and I've already eaten all of it. I adapted

the recipe from Donna Klein's The Mediterranean Vegan Kitchen. Yum!

 

Debra

 

 

* Exported from MasterCook *

 

Tomato-Fennel Soup with Cannelini Beans

 

Recipe By :Donna Klein

Serving Size : 6 Preparation Time :0:00

Categories : Bean Soup

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra virgin olive oil

1 medium fennel bulb -- (about 12 ounces), trimmed, cored and

chopped

4 medium shallots -- finely chopped

1 small carrot -- (about 2 ounces), finely chopped

28 ounces crushed tomatoes -- canned

2 teaspoons vegetable bouillon -- dissolved in 2 cups water (I

prefer Better Than Broth brand)

15 ounces Cannelini beans -- canned, rinsed and drained

 

In a medium stockpot heat the oil over medium-low heat. Add the fennel,

shallots and carrot; cook, stirring occasionally, until vegetables are very soft

but not browned, about 15 minutes.

 

Add the canned tomatoes, the vegetable bouillion dissolved in water and the

cannelini beans; bring to a boil over high heat. Reduce the heat and simmer

gently, uncovered for 15 minutes.

 

Description:

" Adapted from The Mediterranean Vegan Kitchen, p. 46 "

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

Start to Finish Time:

" 0:30 "

 

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Per Serving (excluding unknown items): 184 Calories; 3g Fat (13.7% calories from

fat); 10g Protein; 33g Carbohydrate; 10g Dietary Fiber; trace Cholesterol; 215mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1/2

Fat.

 

NOTES : Delicious and very healthy!