Baked Beans Soup Recipe With Pepper And Spinach
Sage White Bean Soup Ingredients:
½ pound Great Northern beans
2 can chicken broth, reduced sodium (14 ounce each can)
6 clove garlic, peeled and minced
½ large onion, chopped
1 ½ tablespoon fresh sage
¼ teaspoons freshly ground black pepper
¼ teaspoon salt
½ medium baguettes
½ clove garlic, minced
1 tablespoon olive oil, preferably extra virgin, divided
- For sage and white bean soup – Rinse Great Northern beans. Combine the rinsed beans along with 4 cups water in a medium size Dutch oven. Boil all these contents with medium flame. After a boil reduce heat and let the beans simmer uncovered for more 2 to 3 minutes. Remove the container from heat and cover it. Allow the beans to stand in this hot water for an hour. After an hour drain the beans from the water and leave aside. For convenience you can also leave the uncooked beans in water overnight and drain next day morning.
- Cook chopped onions in the same Dutch oven in small amounts of olive oil until they turn tender or for 3 to 5 minutes. Add minced garlic and stir for another one minute. Add the beans and chicken broth to sautéed onion and garlic mixture and bring the contents to a boil. Now lower the heat and cover the Dutch oven. Let the beans simmer in the liquid for 60 to 90 minutes or till the beans are tender.
- After the beans are cooked add snipped sage and stir. Season the beans with salt and freshly pounded black pepper to taste. Top each serving with French bread sage toasts (recipe follows below) and saga leaves if desired. This recipe makes 4 main dish servings, 1 ½ cup each.
- Saga French bread toasts – Preheat the oven to 425 degree Fahrenheit. On four, ½ inch baguette style French breads brush a little extra virgin olive oil. Over the olive oil rub chopped garlic over each slice. Drizzle with crushed dried or fresh snipped saga. Bake the bread for 5 to 6 minutes or until crisp and light brown in color
- Sage white bean soup provides 236 calories and only 2 gm fat per serving.
- This recipe can be considered diabetes friendly and heart friendly as it provides 15 gm proteins and 40 gm carbohydrates but negligible amounts of saturated fats and cholesterol per serving.
- This recipe provides 630 mg sodium per serving, so if you are on a low sodium diet then balance your intake of other sodium rich foods in your meals accordingly.