White Bean Soup

1 tablespoon olive oil 2 cloves garlic, crushed 1 yellow onion, chopped 1 large carrot, chopped 1 (10 ounce) can golden corn, drained salt and pepper to taste 5 cups chicken broth 1 (15.5 ounce) can white beans 1 cup diced fresh tomatoes 1 teaspoon dried thyme 1 teaspoon dried summer savory 1 teaspoon dried parsley Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour. Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot. Amount Per Serving  Calories: 161 | Total Fat: 3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 161

Total Fat: 3gCholesterol: 0mgSodium: 348mgTotal Carbs: 28.8g    Dietary Fiber: 5.6gProtein: 7.2g

Winter White Soup

1 tablespoon butter 1 tablespoon olive oil 3 cloves garlic, chopped 2 shallots, chopped 1 (1 inch) piece fresh ginger, minced 3 green onions, chopped 1/3 small head cauliflower, chopped 1 small parsnip, chopped 10 small button mushrooms, chopped 1 pear - peeled, cored and diced 1/2 cup cannellini beans 1/2 teaspoon Dijon mustard 1 teaspoon chopped fresh dill3/4 cup Chardonnay wine6 sprigs fresh thyme1 (14.5 ounce) can fat-free chicken broth1/3 cup heavy cream salt and pepper to taste 1/4 cup fat-free chicken broth (optional)Heat the butter and olive oil in a large saucepan over low heat. Stir in the garlic, shallots, and ginger, and cook until fragrant but not brown, about 5 minutes. Stir in the green onions, cauliflower, parsnip, and mushrooms, and cook and stir an additional 5 minutes. Add the pear, beans, mustard, and dill, and stir just until heated, about 1 minute. Stir in the wine and thyme, and turn up the heat to high. Boil, stirring constantly, until the wine is reduced by half and is syrupy, about 5 minutes. Pour in the chicken broth. Return the mixture to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Stir in cream, and, if needed, thin with additional chicken broth; serve hot. You may wish to serve this soup the next day. It will improve in taste with time. Amount Per Serving  Calories: 190 | Total Fat: 9.4g | Cholesterol: 23mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 190
Total Fat: 9.4gCholesterol: 23mgSodium: 278mgTotal Carbs: 17.6g    Dietary Fiber: 3.6gProtein: 4.9g

Events and Gatherings: White Chili I | Submitted By: Dierdre Dee

1 tablespoon olive oil4 skinless, boneless chicken breast halves - cubed1 onion, chopped1 1/4 cups chicken broth1 (4 ounce) can diced green chiles1 teaspoon garlic powder1 teaspoon ground cumin1/2 teaspoon dried oregano1/2 teaspoon dried cilantro1/8 teaspoon cayenne pepper1 (15 ounce) can cannellini beans, drained and rinsed2 green onions, chopped2 ounces shredded Monterey Jack cheeseHeat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese. Amount Per Serving  Calories: 357 | Total Fat: 9.7g | Cholesterol: 81mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 357

Total Fat: 9.7gCholesterol: 81mgSodium: 490mgTotal Carbs: 27.8g    Dietary Fiber: 6.3gProtein: 39.3g VIEW DETAILED NUTRITION
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Reviewed on Mar. 3, 2003 by MIRANDA    This was so easy and quick to make! I did make a few changes though: it was a little bland, so I added a few more dashes of each spice, used fresh cilantro, 2 cans of great northern beans, and added a bit of flour to thicken. Simmered 5-10 minutes longer than recipe stated. The grocery store didn't have monterey jack cheese, so we used colby jack instead. Served with cornbread. My husband said, 'mmmmmm,' after every bite. Next time, I'll make a double batch so there are more leftovers! Thanks for a fabulous recipe! Was this review helpful? [ YES ]
141 users found this review helpful This was so easy and quick to make! I did make a few changes though: it was a little bland, so...

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Pizza Recipes: Gourmet White Pizza | Submitted By: RRADAMS

2 tablespoons butter, melted1 tablespoon olive oil3 tablespoons minced garlic2 tablespoons sun-dried tomato pesto1 teaspoon dried basil1 teaspoon dried oregano1 tablespoon grated Parmesan cheese1 cup Alfredo sauce2 cups chopped cooked chicken breast meat1 (12 inch) pre-baked pizza crust1 medium tomato, sliced1 (4 ounce) package feta cheesePreheat the oven to 375 degrees F (190 degrees C). In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese. Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve. Amount Per Serving  Calories: 926 | Total Fat: 56.2g | Cholesterol: 171mg

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Mousse: Raspberry White Chocolate Mousse | Submitted By: Stacey Walery

1 (10 ounce) package frozen raspberries, thawed2 tablespoons white sugar2 tablespoons orange liqueur1 3/4 cups heavy whipping cream6 ounces white chocolate, chopped1 drop red food coloringProcess berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce. In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl. In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain. Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake. Amount Per Serving  Calories: 180 | Total Fat: 13.4g | Cholesterol: 38mg

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