Black & White Bean Soup
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.
Recipe Health Review:
How Healthy is the Black & White Bean Soup Recipe?
Recipe makes: 6 servings.
Healthy eating information for 1 serving(s):
Total Fat: 10
Saturated Fat: 2
Good for You