Ingredients:

2 cups dried white beans                         

2 cloves garlic, minced

2 quarts water                                           

1 tbsp salt

2 tbsp special oil                                      

½ tbsp white pepper

½ cup minced onions                               

3 tbsp minced parsley

Procedure:

Wash the beans, cover with water and bring to a boil; let soak 1 hour. Drain and combine with the 2 quarts water. Bring to a boil and cook over low heat 3 hours. Puree half the beans in an electric blender or force through a sieve. Return to the saucepan.

Heat the oil in a skillet; sauté the onions and garlic 5 minutes. Adds to the soup with the salt, pepper and parsley. Cook 5 minutes.

Serves 8.

Per serving

Calories 195

Saturated fat 0.5 gram

Polyunsaturated fat 2.0 gram

Total fat 3.7 grams

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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