Guest guest Posted March 19, 2002 Report Share Posted March 19, 2002 * Exported from MasterCook * Quick Roasted Red Pepper and White Bean Soup Recipe By :Andrea Chesman Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups high-quality vegetable broth 2 store-bought or homade roasted red bell peppers -- julienned 1 1/2 cups cooked or cannned cannellini or other white beans Salt and freshly ground black pepper 8 basil leaves -- cut in shreds YIELD: 4 To 6 SERVINGS This is a simple soup, completely dependent on the quality of the broth. Heat the broth to simmering. Add the bell pepper strips and cooked white beans. Heat through. Taste and add salt and pepper, if needed. Pour into soup bowls. Sprinkle the basil leaves on top. Serve hot. Calories 134 * Protein 11 gm * Fat .3 gm * Percent of calories from fat 2% Cholesterol 0 mg * Dietary fiber 5 gm * Sodium 680 mg * Calcium 65 mg Source: " 366 Delicious Ways to Cook Rice, Beans, and Grains " Copyright: " 1998 Andrea Chesman " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): trace Calories; 0g Fat (0.0% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: . Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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