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1. White Bean and Tomato Soup

2. Chicken Pot Pie

Book Description

Prevention's Health Guaranteed Cookbook presents 240 healthy and flavorful recipes organized into 80 seasonal menus, emphasizing fresh foods and tailored to a choice of three calorie levels (1,500, 2,000, and 2,500 calories a day). The menus follow the guidelines of the Food Guide Pyramid, so you get the recommended servings of vegetables

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Prevention's Health Guaranteed Cookbook: Custom-Tailored Eating Plans for Men, Women, & Dieters, Maximum Nutrients & Minimum Fat, the Ultimate in Taste!

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Date: March 1998

ISBN: 0875965377

Publisher: Rodale Pr

Hardcover

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Pair this light soup with a sunny spring day for a memorable meal. White beans provide a hearty texture, while tomatoes add a delicate sweetness and healthy helping of vitamin C.

• 4 cups defatted reduce-sodium chicken broth

• 3 sprigs fresh Italian parsley

• 2 bay leaves

• 1/4 teaspoon whole black peppercorns

• 1 teaspoon dried thyme

• 2 teaspoons olive oil

• 2 cups chopped onions

• 1 tablespoon chopped garlic

• 2 cans (19 ounces each) low-sodium cannellini beans, rinsed and drained

• 2 cans (14 1/2 ounces each) no-salt-added diced tomatoes (with juice)

• 3 tablespoons chopped fresh basil

• 2 tablespoons chopped fresh Italian parsley

• 1 tablespoon grated Parmesan cheese

• 2 teaspoons balsamic vinegar

• 1 1/4 teaspoons paprika

1. Place the broth in a medium saucepan over medium-high heat. Place the parsley sprigs, bay leaves, peppercorns, and thyme in a square of cheesecloth. Tie with kitchen string and add to the saucepan. Bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat. Remove and discard the seasoning bundle. Meanwhile, warm the oil in a large saucepan over medium heat. Add the onions. Cook for 3 minutes. Add the garlic and cook for 1 minute. Add the beans, tomatoes (with juice), basil, chopped parsley, Parmesan, vinegar, paprika, and the broth. Reduce the heat to low and simmer for 20 minutes. Working in batches if necessary, puree 4 cups of the soup in a blender or food processor. Add the pureed soup back to the saucepan. Simmer, stirring occasionally, for 20 minutes.

More From This Book:

1. White Bean and Tomato Soup

2. Chicken Pot Pie

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