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White Bean Soup

Yield 5 servings (serving size: 1 1/2 cups)
Originating from a Brazilian recipe, this piquant soup gets its thickness from the puréed beans. This dish requires minimal work, mostly chopping the ham and onion.

Ingredients

  • 1 pound Great Northern beans or other white beans
  • 1 tablespoon olive oil
  • 1 cup minced fresh onion
  • 3/4 cup diced lean smoked ham
  • 2 tablespoons minced seeded jalapeño pepper
  • 1 garlic clove, minced
  • 7 cups water
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 381
  • caloriesfromfat 12 %
  • fat 5.1 g
  • satfat 1.1 g
  • monofat 2.7 g
  • polyfat 0.8 g
  • protein 25.2 g
  • carbohydrate 60.7 g
  • fiber 11.8 g
  • cholesterol 12 mg
  • iron 5.7 mg
  • sodium 640 mg
  • calcium 174 mg

How to Make It

  1. Sort and wash beans, and place in a Dutch oven. Cover with water to 2 inches above beans. Bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; set aside. Wipe pan with a paper towel.

  2. Heat oil in pan over medium heat. Add onion, ham, jalapeño pepper, and garlic; sauté 7 minutes or until onion is tender. Add beans, water, salt, and pepper; bring to a boil. Partially cover, reduce heat, and simmer 1 hour.

  3. Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return puree to pan; stir in parsley.