5 POINTS
per serving

Ingredients:

1 large onion (about 8 oz.), chopped
1 clove garlic, peeled and sliced
1/2 cup water
3 1/2 cups fat-free reduced-sodium chicken broth
1/3 cup drained oil-packed dried tomatoes, minced
4 green onions (about 2 oz.), thinly sliced
1/4 cup dry sherry
2 cans (about 15 oz.) black beans, drained and rinsed; or 4 cups cooked black beans, drained and rinsed
2 cans (about 15 oz.) cannellini (white kidney beans), drained and rinsed; or 4 cups cooked cannellini, drained and rinsed
Slivered green onions (optional)

Instructions:

In a 5- to 6-quart pan, combine chopped onion, garlic, and water. Cook over high heat, stirring often, until liquid evaporates and onion begins to brown. To deglaze, add 2 tablespoons of the broth; stir to scrape browned bits free. Continue to cook, stirring occasionally, until mixture begins to brown again. Add 2 more tablespoons broth; stir to scrape browned bits free. Stir in 1/2 cup more broth; pour mixture into a food processor or blender.

In same pan, combine tomatoes and sliced green onions. Stir over high heat until onions are wilted (about 2 minutes). Add sherry and cook, stirring, until liquid has evaporated. Remove from heat.

To onion mixture in food processor, add black beans. Whirl, gradually adding 1 1/4 cups of the broth, until smooth. Pour into a 3- to 4-quart pan.

Rinse processor; add cannellini and whirl until smooth, gradually adding remaining 1 1/4 cups broth. Stir pureed cannellini into pan with tomato mixture. Place both pans of soup over medium-high heat and cook, stirring often, until steaming.

To serve, pour soup into 6 bowls as follows: From pans (or from 2 lipped containers such as 1-quart pitchers, which are easier to handle), pour soups simultaneously into opposite sides of each wide 1 1/2 to 2-cup soup bowl so that soups flow together but do not mix. Garnish with slivered green onions, if desired.

Yield: Makes 6 servings.
5 POINTS per serving

Nutrition information:
Per serving: 298 calories (28% calories from fat), 10 grams total fat, 2 grams saturated fat, 0 milligrams cholesterol, 482 milligrams sodium, 38 grams carbohydrates, 11 grams fiber, 16 grams protein, 91 milligrams calcium, 4 milligrams iron.

Exchanges: 1 1/2 starch, 0 fruit, 0 milk, 1/4 other carbohydrates/sugar, 2 1/2 vegetables, 0 meat/protein, 2 fat.