This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Soup of the evening, beautiful Soup!"
-Lewis Carroll, Author
Soup is the perfect meal. Simple, warming, comforting soup. The easiest soups are the best soups and this one is simple but full of flavor. I once watched Gordon Ramsey make a fantastic Cream of Broccoli soup with broccoli, water, salt and a little cracked pepper. Simple good ingredients make great dishes.
There is very good evidence that eating legumes lowers the risk for heart disease. Research by a group looking at almost 10,000 men published in November 2001 showed that even one serving of lentils or chick peas a week lowers the risk of heart disease. And the best part is that the more you eat, the lower the risk. Eating legumes 4 times or more per week reduces the risk of heart disease by as much as 22%.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe keeps well in the refrigerator for about 3 days.
Serve with a 2 ounce whole wheat or gluten-free roll.
|1 medium||onion (diced)|
|1 medium||carrot (diced)|
|1 lb||red potatoes (peeled and cubed)|
|16 ounces||frozen shelled fava beans|
|1 clove||garlic (peeled)|
|fresh ground black pepper (to taste)|
|4 large||leaves fresh basil (chiffonade)|
|2 ounces||Parmigiano-Reggiano (grated)|
Place the onion, carrot, potatoes, fava beans, garlic, water, salt and pepper in a large sauce pan.
Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer the soup, stirring occasionally, for about 20 minutes. When the potatoes are just soft puree the soup using a stick blender or blender.
Serve the soup topped with 1 tablespoon of the basil and 1/2 ounce Parmigiano.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 279||Calories from Fat 38|
|% Daily Value|
|Total Fat 4g||7%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 46g||15%|
|Dietary Fiber 9g||36%|
|Vitamin A 53%||Vitamin C 23%|
|Calcium 23%||Iron 15%|
|Vitamin K 12 mcg||Potassium 933 mg|
|Magnesium 85 mg|