Baby Lima Bean Soup
A whisper of hot pepper sparks this mix of beans and tomatoes. If you like, a garnish of shaved Parmesan cheese would be attractive and tasty.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 335 |
| pro | 14 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 46 g |
| fibre | 10 g |
| chol | 0 mg |
| sodium | 835 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 31% |
| vit A | 14% |
| vit C | 45% |
| folate | 19% |
Suggested Recipes
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3 tbsp (50 mL) extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic, minced
1/4 tsp (1 mL) hot pepper flakes
4 cups (1 L) vegetable stock
2 cups (500 mL) diced plum_tomatoes
1-1/2 lb (750 g) frozen baby lima beans
2 tbsp (25 mL) chopped fresh parsley
1/4 tsp (1 mL) salt
Preparation:
In large saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes, stirring occasionally, until softened, about 5 minutes.
Add stock, tomatoes and beans; bring to boil. Reduce heat to medium-low; cover and cook for 10 minutes. Add parsley and salt. Ladle into bowls.
Additional Information
-
Variation
Fava Bean Soup: Use 1-1/2 lb (750 g) shelled fresh fava beans (5 lb/2.2 kg unshelled) instead of the baby lima beans. Cook in large pot of boiling salted water for 2 minutes; drain and rinse under cold water. Let cool completely. Pinch skin of each to break at 1 end; squeeze bean out of skin. (Or use frozen fava beans.)
Tags:
Source
Canadian Living Magazine: October 2003
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