Protein Packed Soup

This recipe was emailed to me by my Weight Watchers meeting leader. This soup seems perfect if you're looking for a small, yet filling meal. I also love it because it is vegetarian, yet still giving you all the protein you need in a meal.

White Bean Soup (Fassoulatha)

From EatingWell: November/December 1990

A simple, rich stew of white beans.

8 servings / POINTS per serving: 5 / Active Time: 30 minutes | Total Time: 2 1/2 hours
Ingredients

· 1 pound dried white beans, soaked overnight

· 2 tablespoons extra-virgin olive oil

· 2 large onions, finely chopped

· 2 stalks celery, finely chopped

· 2 large carrots, finely chopped

· 1 quart water

· 2 large ripe tomatoes, peeled and mashed, or 1 tablespoon tomato paste

· 2 teaspoons dried oregano

· 1 teaspoon salt

· 1/8 teaspoon cayenne pepper

· Freshly ground pepper, to taste
Preparation

1. Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain.

2. Heat oil in a Dutch oven or soup pot over medium heat. Sauté onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer vegetables are tender, about 20 minutes. Taste and adjust seasonings.
Nutrition

Per serving : 255 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 42 g Carbohydrates; 14 g Protein; 11 g Fiber; 329 mg Sodium; 1286 mg Potassium

2 Carbohydrate Serving / Exchanges: 2 starch, 1 vegetable, 2 very lean meat, 1 fat