White Bean And Endive Soup

Ingredients

• 1 pound endives
• Juice of 1/2 lemon
• 2 cloves garlic, minced
• 3 ½ cups chicken stock
• ½ cup cooked white (cannellini) beans
• Salt and freshly ground white pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    183 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 12 grams protein; 6 milligrams cholesterol; 307 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Wash the endives and trim off the cores. Chop them and put them in a heavy saucepan with the lemon juice. Cover and cook over very low heat until the endives are tender, about 10 minutes. Stir in the garlic.
2. Add the chicken stock and simmer for 15 minutes.
3. Puree the soup in a blender or a food processor, then return it to the saucepan.
4. Puree the beans and stir them into the saucepan and simmer another 5 minutes. Season to taste with salt and pepper.

40 minutes