Creamy Carrot, White Bean, and Pear Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A lowfat recipe that packs a lot of flavor! Goes well with sesame breadsticks and a green salad. Ingredients:
1 tablespoon butter |
1 cup thinly sliced leek (white and pale green parts only) |
2 cups water or 2 cups chicken broth |
1 1/2 cups thinly sliced peeled carrots |
15 ounces canned white beans, drained |
1 cup coarsely chopped peeled pear |
2 teaspoons chopped fresh rosemary or 1 1/2 teaspoons dried rosemary |
Directions:
1. Melt butter in heavy medium saucepan over medium heat. Add leeks and sauté until tender, about 10 minutes. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
2. Purée soup in 2 batches in blender until smooth. Return to saucepan; Thin with more broth or water to desired thickness. Season to taste with salt and pepper.
3. Can be doubled.
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