|
White Bean and Chili Pepper Soup
1 tablespoon olive oil
1 cup sliced onions
2 cups chopped tomatoes
3 cups canned white beans, drained and rinsed
1/2 cup chopped carrots
2 small jalapenos, seeded and chopped
2 teaspoons minced garlic
3 cups reduced-sodium chicken broth
1/2 cup chopped kale or spinach
2 ounces reduced-fat Monterey Jack Cheese, shredded
Heat the oil in a large pot over medium heat. Add onions and cook, stirring, for 3 minutes. Add tomatoes, beans, carrots, jalapenos, and garlic. Cook for 5 minutes, or until the vegetables begin to soften.
Add the broth and kale or spinach. Bring to a boil. Reduce the heat and simmer for 15 minutes. Season with black pepper. Serve sprinkled with cheese. Serves 4.
Nutritional analysis per serving: 230 calories; 5 grams fat.
Thursday, April 29, 1999
|
