toomay vegan bean soup with lentils and basil

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Cannellini Bean and Lentil Soup with Tomatoes and Fresh Basil

 

Recipe By :Geiskopf-Hadler; Toomay

Serving Size : 4 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried cannellini beans

28 ounces canned pear tomatoes -- see tips

5 cups homemade vegetable stock

1 medium white onion -- chopped

4 cloves garlic -- minced

1/4 teaspoon red pepper flakes

1/2 cup dried brown lentils

1/4 cup minced fresh basil

1/4 cup minced fresh flat-leaf parsley

1/4 teaspoon salt

black pepper -- several grinds

 

1. SOAKING BEANS: Rinse the beans and place in large pot. Cover them with

boiling water to a depth of about 2 inches, put a lid on the pot and soak for

several hours, then drain the beans in a colander and set aside.

 

2. SOUP: Coarsely chop the tomatoes and place them along with their juice in a

stockpot or large saucepan. Add the soaked beans, stock onion, garlic and chile

pepper flakes. Bring to a boil over high heat, stirring occasionally. Reduce the

heat to medium-high and simmer, stirring occasionally, for 30 to 45 minutes,

until the beans are tender. In a blender or food processor, puree the bean

mixture in small batches. Return the pureed beans to the pot set aside.

 

3. LENTILS: Meanwhile rinse and sort the lentils. Bring 2 cups of water to a

boil in a small pot and add the lentils. Reduce the heat to medium-high and

simmer 15 to 20 minutes, until the lentils are tender but not falling apart.

Drain them in a colander.

 

4. FINISHING: Add the lentils to the pureed soup, along with the basil, parsley,

salt and pepper and heat through over medium-low heat. Serve immediately.

 

SUBSTITUTES:

Tomatoes: 3 pounds fresh pear tomatoes -- blanched, peeled, and seeded.

Stock: 5g bouillon powder per 1 cup hot water

 

 

Description:

" Main Course - VEGAN - pureed white bean and tomato with lentils and basil "

Source:

" 1993 The Best 125 Meatless Mediterranean Dishes by Susann Geiskopf-Hadler and

Mindy Toomay "

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Per Serving (excluding unknown items): 314 Calories; 2g Fat (6.0% calories from

fat); 20g Protein; 57g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 1694mg

Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

 

NOTES : Inspired by the flavors of Tuscany, a soup for fall to use the last of

the fresh basil

 

Nutr. Assoc. : 3122 2470 0 0 0 0 903920 0 0 0 0

 

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