Recipes
- Roasted Red Pepper Spread
- Tortilla Chips Without Hips
- Grilled Tandoori Chicken
- Tomato-Basil Chicken
- Chicken Pot Pie with Cornbread Crust
- Grilled Beef Kebabs with Ginger-Soy Sauce
- Tailgate Chicken Teriyaki
- Grilled Chicken with Tomato-Avocado Salsa
- Toasted Pumpkin Seeds
- Pat Tovo's Mexican Black Bean Sausage Chili's
- Stacie Fortenberry's LOWFAT SPICY THAI CHICKEN
- Mary Diller's Ambrosia My Way
- Allen Susser's Pan-Roasted Red Snapper with Orange and Mango Salsa
- Grilled Chicken and Vegetable Kebabs with Yogurt Dressing
- Norma Redwine's SPAGHETTI SQUASH
- Tom Barr's Stuffed Peppers
- Laura Meyer's Turkey Burger Soup
- Asian Grilled Chicken Breasts
- Classic Light Potato Salad
- Lobster, Mango and Corn Salad in Watermelon and Grapefruit Vinaigrette
- Ancho Turkey Chili with Roasted Corn
- Banana, Yogurt and Granola Parfaits with Strawberry Sauce
- Pan-Seared Salmon with Summer Succotash
- White Bean Minestrone
- Spiced Pumpkin Bread
- Pan-Seared Pork Chops with Caramelized Apples and Onions
- Spinach and Mushroom Lasagna
- Mashed Baked Butternut Squash with Lemon and Mint
- Butternut Squash Soup with Caramelized Onions and Apples
- English Trifle
- Roasted Asparagus Salad
- Baked Tomato, Rice and Bean Casserole
- Roasted Cauliflower - by Jennifer Siembab
- Brussel Sprouts - by Amy B.
- Grilled Shrimp with White Bean Salad
- Apple Stuffed Chicken
- Acorn Squash and Apple Soup
- Monkey Bars
- Moroccan Chicken Stew
- Skinny Roasted Garlic Mashed Potatoes
- Barley, Mushroom and Winter Squash Risotto
- Shepherd's Pie with Vegetables
- Protein Power Balls
- Hearty Pasta and Bean Soup
- Chicken Dijon
- Sun-Dried Tomato Risotto
- Home-Style Meatloaf with Garlic Smashed Potatoes
- Hearty Pasta and Bean Soup
- Wild Salmon with Champagne Vinaigrette and Blood Orange
- Hearty Pasta and Bean Soup
- Broiled Salmon with Tarragon-Citrus Relish
- Roasted Sugar Snap Peas with Shallots
- Cucumber, Mango and Red Onion Salad
- Barbecued Chicken Burgers
- Rainbow Black Bean Salad
- Citrus Freeze
- Spinach and Ricotta Stuffed Manicotti
White Bean Minestrone
Serves: 6
Ingredients
• 3/4 cup dried white beans
• 1/4 cup diced onion
• 1/4 cup diced carrot
• 1/3 cup diced celery
• 2 medium russet potatoes, peeled and cubed
• 1 bay leaf
• 4 cups cold water
• 1/3 cup barley
• salt to taste
• freshly ground black pepper
Cooking Instructions
1. Bring a large soup pot of water to a boil. Add the white beans, turn off the heat, cover and let stand for 1 hour.
2. Drain the beans. Put them back in the soup pot along with the onion, carrot, celery, potatoes, bay leaf and 4 cups of water. Simmer until the beans are tender, about 1 hour.
3. Meanwhile, in a small saucepan, bring 1 cup of salted water to a boil. Add the barley, reduce the heat to low and cook until the barley is tender, about 45 minutes. Remove the bay leaf. Set aside.
4. Using a blender, puree 1/3 of the soup and pour it back into the soup pot.
5. Add the barley. Season with salt and pepper. Heat thoroughly and serve..
Nutrition Information
Serving Size: 1/4 cup
Per Serving
Calories 46
Fat 0 g
Protein 5 g
Sodium 141 mg
Carbohydrate 6 g
Saturated fat 0 g
Fiber 1 g
