Tuesday, November 15, 2005

White Bean and Hot Chili Soup

Another light, healthy meal. Makes four servings, each are 316 calories, 7.6 g. fat.

1 tbsp olive oil
1 cup sliced onions
1/2 cup diced carrots
1/2 cup diced celery
2 cloves minced garlic
1 can diced tomatoes, drained
1 can white beans
3 cups chicken broth
1 tsp chili powder
1 tsp chili flakes (or more if you like it zippy)
1 tsp salt
1/2 tsp pepper
parmesean cheese

1. In large pot or dutch oven, heat the oil over medium-high heat. Add the onions and stir frequently, for 3 minutes or until translucent.
2. Add all other ingrediants (except the parmesean, which is a topping). Bring to a boil, then simmer for 15 minutes or until the carrots are softened. Serve garnished with parmesean, and maybe a celery leaf if you want to show off.

I'm having a bowl as I post this...it's really good. As it so happens, today is the first snow of the year, this is a great soup for a cold day.

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