White Bean Soup with Grapes
(pareve)
serves 4
a sensational summer soup popular in outdoor Spanish
restaurants.
1 cup soft bread cubes (eg. challah or white bread)
1 cup vegetable broth
1 (15 ounce) can cannelloni beans, drained
1/4 cup packed mint leaves
1 cup halved, seedless green grapes, divided
2 tablespoons oil and vinegar salad dressing
1/2 teaspoon minced garlic
salt and white pepper to taste
Place bread in blender jar or food processor. Add the
broth and 1/4 cup water, cannelloni beans, mint leaves, 1/2
cup grapes, salad dressing and garlic. Process until smooth,
12-15 seconds. If too thick, add a little more broth. Season
to taste with salt and pepper. Chill. Serve in bowls
garnished with remaining grapes.
Approx. nutrients per serving: calories – 182 protein
– 7g carbohydrates – 33g
fat – 3g cholesterol – 10mg sodium – 415mg
