Wine Adds Tart Flavor To Meatless Bean Soup

Vegetarian White Bean Soup is not only soothing and nutritious, it is very low in fat and calories.

Only 3 percent of the calories in this thick, full-bodied soup come from fat. And because it uses no meat or dairy products, it contains no cholesterol.

Like all soups that start with dry beans, this one takes time to make. However, the effort on the cook’s part is minimal.

All you have to do is soak the beans overnight to soften them, add canned vegetable broth, water, seasonings and some chopped vegetables, and allow the concoction to simmer gently for about two hours.

At the end of the cooking time, add a cup of dry white wine, such as chardonnay or sauvignon blanc, and boil the soup to remove the alcohol. The wine adds a tart undertone and reduces the need for salt.

To thicken the soup to a velvety consistency, puree a portion of the beans in a food processor or blender.

Served with a slice of whole-grain bread or a green salad, a bowl of Vegetarian White Bean Soup makes a satisfying meal.

Vegetarian White Bean Soup

1 (16-ounce) bag dried small white beans

3 (14.5-ounce) cans vegetable broth

3 cups water

2 stalks celery, chopped (about 1 cup)

1 large carrot, peeled and chopped (about 1 cup)

1 medium baking potato, peeled and diced (about 1 1/2 cups)

1 large yellow onion, peeled and chopped (1 1/2 cups)

4 cloves garlic, peeled and chopped (about 1 tablespoon)

2 bay leaves

1 teaspoon thyme leaves

1/4 teaspoon fresh ground black pepper

1 cup dry white wine

Place the dry beans in a large bowl or kettle and cover with 2 quarts cold water. Soak overnight or for 24 hours. Drain, rinse and redrain the beans.

Place in a deep kettle and add the vegetable broth, 3 cups water, celery, carrot, potato, onion, garlic, bay leaves, thyme and pepper. Bring to a boil. Reduce heat to a simmer, cover tightly and cook for 2 1/2 hours, or until beans are soft.

Add the cup of wine and bring soup to a high boil and cook for 10 minutes to evaporate the alcohol. Remove soup from heat. Remove bay leaves from soup and discard them. Using a hand-held emulsifier, partially puree the soup to thicken it. (If you don’t have a hand-held emulsifier, transfer half the beans to a blender or food processor and puree. Return the pureed portion to the kettle and stir to blend.) Serve warm.

Yield: 8 (2-cup) servings.

Nutrition information per serving: 204 calories, 37 grams carbohydrate, 10 grams protein, 0.7 grams fat (3 percent fat calories), no cholesterol, 49 milligrams sodium.

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