Lima Bean Tomato Soup
38 people added this to their Recipe Box
Serve with: Garlic Toasts (See below)
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 247 |
| pro | 12 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 37 g |
| fi7 mg chol | 7 g |
| sodium | 1.171 mg |
| % RDI: | - |
| calcium | 16% |
| iron | 23% |
| vit A | 16% |
| vit C | 62% |
| folate.bre | 20% |
| - | |
Suggested Recipes
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1 tbsp (15 mL) extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic, minced
1/4 tsp (1 mL) hot pepper flakes
1 can (28 oz/796 mL) diced tomatoes
3-1/2 cups (875 mL) vegetable stock
1 pkg (1 lb/500 g) frozen lima beans
2 tbsp (25 mL) chopped fresh parsley
1/4 tsp (1 mL) salt
1/4 cup (50 mL) grated Romano or parmesan cheese
Preparation:
In large saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, 5 minutes.
Add tomatoes, stock and lima beans; bring to boil. Cover and reduce heat to medium-low; cook for 10 minutes. Add parsley and salt. Serve sprinkled with cheese.
Additional Information
-
Garlic Toasts
Rub 1 halved garlic clove over 8 slices of baguette; brush with 2 tbsp (25 mL) olive oil. Broil on rimmed baking sheet until golden, about 1 minute. Makes 8 pieces.
Per piece: about 69 cal, 1 g pro, 4 g total fat (1 g sat. fat), 7 g carb, trace fibre, 0 mg chol, 85 mg sodium. % RDI: 1% calcium, 3% iron, 5% folate.
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