Super-Simple White Bean Soup
If you’ve been looking for gluten free soup recipes, here’s a great one from Carol Fenster, gluten-free expert and author of 100 Best Gluten-Free Recipes, Wiley, 2010
I use this easy recipe when I’m in a rush at lunch time, yet want something hearty and filling with good fiber and protein. I really like rosemary in this soup, but use whatever (dried or fresh) herb you have on hand—basil and thyme are also nice. Be sure to rinse canned beans until the water runs clear in order to remove 35 to 40% of the sodium typically found in canned beans.
1 can (15 ounces) white kidney or navy beans, rinsed and drained
Chopped fresh rosemary, or to taste
1 can (15 ounces) gluten-free chicken broth
Freshly ground black pepper to taste
Place all the ingredients in a medium saucepan and heat to boiling, mashing a few of the beans with a fork to thicken the soup slightly. Serve hot, garnished with a little rosemary.
See our other gluten free soup recipes at http://glutenfreerecipebox.com/category/recipes/gluten-free-soup-recipes.
