1/4 cup Onion, chopped
1/2 tsp Garlic, minced
3 tbsp Olive oil, divided
1/2 lb Dry great nothern beans, washed
2 qt Water
2 Bay leaves, large
1 tsp Dried basil, cri,b;ed
1/2 tsp Salt
1/2 tsp White pepper, ground
2 tbsp Parsley, fresh chopped
2 Green onion, chopped
Directions
Saute onion and garlic in 2 tablespoons of olive oil until soft,
stirring often. Add bean, water, bay leaves, and basil. Bring
mixture to a boil, reduce to a simmmer, and cover. Continue cooking
until beans are tender, about 2 hours, adding more liquid if
necessary and stirring occasionally. Season with salt and pepper.
Cool soup, puree beans in a blender or food processor fitted with
steel blade. Return pureed soup to pot; reheat over moderate heat.
stirring often. Blend in remaining olive oil. Serve soup hot,
garnished with chopped parsley and green onions. If soup is too
thick, add water or chicken broth.
Food Exchange Per Serving: 2 1/2 STRARCH/BREAD EXCHANGES + 1 LEAN MEAT
EXCHANGE + 1 FAT EXCHANGE CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g;
SOD: 256; CHOL: 0g; Low-Sodium Diets: Omit Salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Tuscany White Bean Soup Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Crockpot; Beans; Soups/Stews
The History of Recipes
We are able to track the history of `recipes` way back into antiquity, certainly as far back as ancient Egypt, and quite possibly further than that. In practice though, generally, these ancient recipes were just simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to academics are a few tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As we move on, there were two interesting books which date from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of food on the tables of the rich and wealthy people of those days. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from the East, including spices like parsley and basil. These new culinary innovations led to a surge in publications on food, most of which are now in private libraries. During the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve the most exotic meals, and as a result the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that fine cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and publishing the recipes of their peers. By the advent of the 20th century, cookery books were in high demand, mostly due to increased literacy, people having increased free time and having more disposable income. The revolution that is television brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Tuscany White Bean Soup recipe.
