Pesto-Bean Soup With Mushrooms And Potatoes

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* Exported from MasterCook *

 

Pesto-Bean Soup With Mushrooms And Potatoes

 

Recipe By : Healthful Cooking by Mary Carroll, Star Trib 1/02

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon olive oil

1 cup dry sherry or apple juice

1 yellow onion -- thinly sliced

1 cup sliced mushrooms

1 cup chopped plum tomatoes -- (canned or fresh)

1 red or yellow bell pepper -- chopped

2 red potatoes -- cubed

2 cups cooked beans -preferably white beans -- (navy)

4 cups fat-free broth

2 tablespoons chopped fresh parsley

2 tablespoons prepared pesto

Salt and freshly ground pepper as needed

2 tablespoons grated Parmesan cheese

 

Serves 4.

 

Add mushrooms and cubed red potatoes to the bean soup and you have a rich

and satisfying one-dish meal.

 

In large Dutch oven over medium-high heat, heat oil and sherry or juice

until bubbling. Add onions; cook, stirring frequently, until limp and

golden, about 5 to 10 minutes. Add mushrooms; cook 3 minutes. Add

tomatoes, bell pepper and potatoes; cook, stirring occasionally, for 2

minutes. Add beans and broth. Bring to a boil, then lower heat to

medium. Cover and simmer 20 minutes, or until potatoes are soft. Add

parsley and pesto. Remove from heat. Season to taste with salt and

pepper. Top each serving with Parmesan.

 

Nutrition information per serving: Calories 336, Carbohydrates 54 g,

Protein 13 g, Fat 8 g, including sat. fat 2 g, Cholesterol 4 mg, Sodium

1,180 mg, Calcium 180 mg, Dietary fiber 10 g. Diabetic exchanges per

serving: 2 vegetable exch., 3 bread/ starch exch., and 1 1/2 fat exch.

 

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