Invisible Bean Soup
This soup is really neat as it has heaps of healthy beans in
it and nobody realizes it. Our son Jeremy dislikes
beans, except for baked beans in tomato sauce, but he
cheerfully eats this yummy thick soup.
We really
should be eating lots of beans because of the wonderful
nutrients they contain. Beans are a great source of protein, fibre and the essential amino acid lysine. They help
protect us from diabetes, cardiovascular disease and maybe
even some cancers.
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To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
2 carrots, diced small
2 onions, diced small
2 sticks of celery, diced small
2 cloves of garlic (you guessed it - diced small !)
2 teaspoons oil
2 large cans of white beans such as cannelini, butter beans
or chickpeas.
1 cup of cold water
3 cups of boiling water
4 teaspoons of stock powder
1/3 cup of tiny pasta
Method:
Fry carrots, onion, celery and garlic in oil for about 10
minutes until softened.
Blend (or process) the beans in the cold water. Add
this to the carrots and onion mixture.
Add the boiling water and the stock powder. Cook
for 10 minutes.
Add the pasta and continue to cook, stirring frequently,
for 5 - 6 minutes.
Serves 6.
Notes:
Any little pasta will do for this recipe. Something
like alphabets or tiny stars is ideal. If you have to
use slightly larger pasta then increase the cooking time for
the last part of the recipe. Remember pasta will stick
to the bottom of the pan so be a vigilant stirrer.
Food Facts:
Celery was once grown primarily for medicinal reasons,
particularly by the Chinese. It has been prominent in Northern
European cuisine since the 16th century. It is said that it takes
more calories to eat and digest celery than there is in the celery.
It is related to carrots, parsley and parsnips. Celery
is high in vitamin C and potassium.
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