Chef Barb and and our registered dietitian are committed to providing you with a maximum level of nutrition, presented in delicious and satisfying ways. The New Heartland Spa Recipe Collection is now available for purchase (Call 1-800-545-HTLD). We'd also like to offer you some recipes to try while you're waiting for your Recipe Collection to be delivered.
½ cup dried Great Northern beans,
rinsed and sorted
½ cup diced onion
2 tablespoons dried basil leaves
1 tablespoon dried oregano leaves
2 teaspoons Garlic Paste or minced garlic
½ teaspoon fennel seeds
½ teaspoon red pepper flakes
1 quart Vegetable Stock
1 ½ pounds fresh tomatoes, diced, or 2 cans (14 ½ ounces each) diced tomatoes, undrained
½ cup diced zucchini
½ cup diced yellow squash
½ cup diced celery
½ cup diced fennel bulb
½ cup diced carrots
Salt and ground black pepper
1. The night before you plan to serve soup: place
beans in large saucepan; cover with cold water
and let soak 8 hours.
2. Drain and rinse beans under cold water. Return to saucepan and add enough cold water to cover; bring to a boil. Reduce heat to low;
cover and simmer 1 hour or until beans are tender, but firm. Do not overcook. Drain; set aside.
3. Spray stockpot with vegetable oil spray and heat over medium-high heat. Add onion; cook and stir 2-3 minutes or until translucent. Add
basil, oregano, garlic, fennel seeds and pepper flakes; cook and stir 1 minute. Stir in beans, stock and vegetables; bring to a boil. Reduce heat to low; simmer, uncovered, 30 minutes. Season to taste with salt and pepper.
Yield: 8 cups
Note: Like many soups, this tastes better if made a day ahead of serving.
Per serving (1 cup)
Calories: 90, Fat: 1 g (6% calories from fat), Protein: 5