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* Exported from MasterCook *

 

Simple Summer Soup with White Beans, Parsley & Sage

 

Recipe By : Prevention Magazine, June 2000, page 168

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

15 1/2 ounces canned small white beans -- rinsed and drained

3 scallions -- finely minced

1 carrot

halved lengthwise and very thinly sliced

14 1/2 ounces canned vegetable broth

1/2 cup Sage & Parsley Paste

***SAGE & PARSLEY PASTE***

1/2 cup loosely packed parsley leaves

1/4 cup loosely packed fresh sage leaves

1 large garlic clove

1 tablespoon olive oil

1/8 teaspoon salt

1/4 cup vegetable bouillon

 

Just about every ingredient in the seasoning paste used to flavor this soup

has healing properties. Sage is used by herbalists to treat indigestions,

sore throats, and excess sweating. Garlic can help lower cholesterol and

blood pressure and help with circulatory problems. And don't overlook

parsley, which is a rich source of antioxidants such as vitamin C and

beta-carotene and a good source of folic acid and iron.

 

Combine all the ingredients in a medium saucepan. Heat to boiling over

medium heat. Reduce the heat to low, and simmer for 5 minutes. Ladle into

bowls, and serve warm. Makes about 4 cups.

 

SAGE & PARSLEY PASTE: In a blender or small food processor, combine

parsley leaves, sage leaves, garlic olive oil, and salt. Whirl until a

thick paste forms, scraping down the sides of the container as

necessary. Add bouillon, and whirl until well mixed. Mixture will be

liquid. Makes 1/2 cup.

 

Sage & Parsley Paste: Per tablespoon: 27 cal, 0g pro, 1 g carb, 3 g fat,

0 g sat. fat, 0 mg chol, 0 g fiber, 8 mg sodium.

 

Soup: Per 1-cup serving: 137 cal, 7 g pro, 20 g carb, 4 g fat, 0.5 g sat.

fat, 0mg chol, 1 g fiber, 515 mg sodium.

 

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