French White Bean Soup
Recipe By : American Institute for Cancer Research Internet

1 cup chopped onion
2 large leeks -- chopped
3 cloves garlic -- minced
1 tablespoon olive oil
15 ounces white beans -- drained and rinsed
2 medium potatoes -- peeled and cubed
1/2 teaspoon dried thyme
3 cups vegetable broth -- low salt
1 cup evaporated skim milk
1/4 cup fresh chopped parsley
2 teaspoon lemon juice
1 Dash salt
freshly ground white pepper -- to taste

In large saucepan or Dutch oven, saute onions, leeks and garlic in olive oil for about 5 minutes over medium-high heat. Add beans, potatoes, 1/4 teaspoon of thyme and 1 1/2 cups of vegetable broth; simmer 20 minutes. Puree in blender or food processor. When smooth, return to saucepan and add remaining broth and evaporated milk; heat through. If necessary, add more water or broth to reach desired thickness. Before serving, stir in chopped parsley, lemon juice, salt, white pepper and remaining 1/4 teaspoon thyme.

Serves 4, with 265 calories and 4 grams fat per serving.

NOTES : Serve this satisfying soup with some crusty rolls or breadsticks. If desired, round out the meal by slicing some tomatoes or carrot sticks while the soup simmers, or simply add some fruit salad for dessert.

Variations:
Use only the white part of the leek for this soup. Cut potatoes into 1/2-inch cubes.
Use Great Northern or pinto, or 1-3/4 cups home-cooked white beans.
Substitute watercress for parsley.