Creamy, delicate white beans are the perfect backdrop for earthy shiitakes and fresh, pungent watercress. Serve with a crisp green salad.
Recipe Ingredient Details:
1 tablespoon olive oil
1 stalk celery divided
1 small yellow onion (diced)
1 small carrot minced
3 cloves garlic (minced)
3 cups sliced shiitake mushroom caps (about 6 ounces)
2 15-ounce cans great Northern beans, drained and rinsed
6 cups low-sodium vegetable broth
1 bunch watercress (washed, stems removed)
Salt and pepper (to taste)
In a large saucepan, heat olive oil and sauté celery, onion, carrot, and garlic for 4 minutes. Add mushrooms; toss to coat with oil and cook for 3 minutes longer. Add beans and broth. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes.
Ladle half of the soup into a food processor or blender, and purée until smooth. Return to pan. Stir in watercress and heat through for 1 minute. Season generously with salt and pepper, and serve immediately.
Recipe Additional Notes:
PER SERVING: 200 cal, 19% fat cal, 4g fat, 1g sat fat, 0mg chol, 15g protein, 27g carb, 9g fiber, 318mg sodium1
Tue, 2006-02-28 18:08