Tuesday, December 27, 2005
Point Count: Squash & White Bean Soup
1 large garlic clove, minced - 0 pt.
1 onion, diced finely- 0 pt.
2 tablespoons extra-virgin olive oil - 6 pt.
1 squash (2 lb), peeled, seeded, and cut into 1/2-inch pieces (4 cups) - 8 pt.
3 cups chicken broth (14 fl oz)- 0 pt.
2 cups water- 0 pt.
1 (16- to 19-oz) can white beans (preferably cannellini), rinsed and drained - 6 pt.
1 teaspoon finely chopped fresh sage- 0 pt.
finely grated Parmigiano-Reggiano for serving - 6 pt. in 1/2 cup
Cook garlic & onion in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until golden, about 1 minute. Add squash, broth, water, beans, and sage and simmer, covered, stirring occasionally, until squash is tender, about 20 minutes. Mash some of squash against side of saucepan or puree in blender to thicken soup. Remove from heat and stir salt and pepper to taste.
Serve soup sprinkled with cheese.
Makes 4 main-course servings; 20 pts for the whole thing, no cheese. With 1/8th cup of cheese on each of 4 servings, 5.5 points per serving.
Nice! Hooray for vegetables!
1 onion, diced finely- 0 pt.
2 tablespoons extra-virgin olive oil - 6 pt.
1 squash (2 lb), peeled, seeded, and cut into 1/2-inch pieces (4 cups) - 8 pt.
3 cups chicken broth (14 fl oz)- 0 pt.
2 cups water- 0 pt.
1 (16- to 19-oz) can white beans (preferably cannellini), rinsed and drained - 6 pt.
1 teaspoon finely chopped fresh sage- 0 pt.
finely grated Parmigiano-Reggiano for serving - 6 pt. in 1/2 cup
Cook garlic & onion in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until golden, about 1 minute. Add squash, broth, water, beans, and sage and simmer, covered, stirring occasionally, until squash is tender, about 20 minutes. Mash some of squash against side of saucepan or puree in blender to thicken soup. Remove from heat and stir salt and pepper to taste.
Serve soup sprinkled with cheese.
Makes 4 main-course servings; 20 pts for the whole thing, no cheese. With 1/8th cup of cheese on each of 4 servings, 5.5 points per serving.
Nice! Hooray for vegetables!
