Chilled white bean and mint soup
Chilled soups make the perfect meal starter or snack on a hot summer day and this one is no exception. Bright tasting lemon and fresh mint make this soup refreshing and satisfying and not as heavy as a cold-weather creamy, bean soup. Blending it in a blender gives it a smooth, velvety texture eliminating the need to use an excess amount of yogurt. Because the base of this soup is made of beans, you might consider pairing it with a Greek salad for a light dinner or lunch. Or for a more substantial meal, serve with grilled chicken and vegetables rubbed with fresh garlic and herbs.
Fat free chicken broth
1 medium, coarsely chopped
Canned cannellini beans
15 oz, undrained
Plain low fat yogurt
Fresh lemon juice
1 Tbsp, fresh, minced
- Bring chicken broth to a simmer in a small pot. Add shallot and simmer until tender, covered, about 5 minutes.
- Place shallot and broth in a blender. Add beans, yogurt and pepper; purée. Remove to a medium bowl. Stir in lemon juice and mint; chill. Yields about 1 cup per serving.